Tuesday, October 5, 2010

Taste Buds: The Delectable Crepe


Crepes are something that sound fancy, they sound hard to make and it took a while before I added them into our rotating breakfast options. Let me tell you making crepes is as easy as making pancakes and they are a great treat. Stuffed with just about anything you can imagine. I choose strawberries and blueberries for one and banana’s, Nutella and walnuts for the other. These crepes were delectable.

1 cup flour
2 eggs
½ cup milk
½ cup water
2 tablespoons melted butter
1 ½ tablespoons sugar

1. In a large mixing bowl combine ingredients and beat until well combined.
2. Let batter sit for an hour on the counter at room temperature, this allows the flour to absorb all the moisture and for the gluten to relax.
3. After the hour is up transfer the batter to a container that has a spout, I prefer to use a very large measuring cup with a spout.
4. Heat a 7” frying pan over medium heat, allow the pan to completely heat up. Remove pan from heat, spray lightly with Pam, in a rotating motion with your wrist gently pour batter into the center of the pan while rotating the pan in a circle. This movement may feel a bit weird at first but what you are trying to do is gently coat the bottom of the pan with a very thin layer of batter.
5. Cook the crepe for 2-3 minutes until the bottom is gently browned and the surface is slightly bubbling. If you can stand the heat your hands are best to flip the crepes over with, be careful they are delicate.
6. Have your insides cut and ready to assemble, stuff with whatever comes to mind and serve.

p.s. for savoury crepes omit the sugar and stuff them with vegetables, mushrooms or even eggs and cheese... YUM!


Jess said...

well, I know what I want for lunch now :) Love crepes :)

paul peggy zeus said...

MMM Good! I made these for a couple we met in Nevada. Then we had Waffle Ice cream sandwiches for desert too!!

lilmansworld said...

reminds me of my mother :)

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