Wednesday, August 18, 2010
Recipe 25: CREPES (breakfast or dessert)
SOURCE: I LOVE Crepes. Absolutely love them. So light and airy and eggy. Crepes are really one of those versatile things. They can be savory. They can be sweet.
When I lived in France for study abroad in College, I became ADDICTED to crepes. There was this little crepes vendor in the underground tunnel of the roundabout in the main part of town. Crepes a go go. They were the most delicious things I have ever eaten in my entire life. Made fresh to order.
I came home and was determined to master the crepe.
Fillings are a personal choice. I love anything sweet, as I have an insatiable sweet tooth. So pull out your crepe pan (or a small sautee pan if needed) and get ready to master those crepes!
BASIC CREPE RECIPE:
1 cup all purpose flour
1/2 cup water
1/2 cup milk
1/4 tsp vanilla
1/4 tsp salt
2 TBSP butter, melted.
In a bowl with an electric hand mixer beat the eggs, water, vanilla and milk. Gradually sift in flour, and salt, blending until all incorporated.
Gently fold in melted butter.
Lightly oil a sautee or crepe pan over medium heat.
ladle about 1/4 cup batter into the pan and tilt in circular motion to coat the pan evenly.
cook about 2 minutes and flip over for another 30 seconds or so to finish cooking the other side.
Fill with desired fillings, roll and serve.
sweet Filling suggestions: Cherry pie filling, apple pie filling, blackberry pie filling, pudding, nutella, peanut butter and jelly, cream cheese and powdered cheese fluff
savory fillings suggestions: cheese, sausage, ground beef, potatoes, onions, mushrooms, tomatoes