Tuesday, May 3, 2011

Crepes….oh yummy

Okay, so I really, really like crepes…you know those super thin delicate pancakes? They are so incredibly versatile!  You can wrap ANYTHING in them…from breakfast through dessert. They are delicious and beautiful. Now, making crepes from scratch is not too terribly difficult once you get the knack of getting the batter swirled around your pan just so. Honestly…I only did this once.
I learned a little something about myself too.
I am not all that patient. I am also not a very gentle hand.  It is good to learn things about yourself isn’t it? Think about it…I mean really folks, my boys can eat…they can really, really eat.  Especially something light and wonderful like a crepe, and I won’t even begin to talk about the rest of the family. I could get a head full of gray hair standing there making 1 crepe at a time. 

So I cheat. 

 Yes America, I take a short cut. I won’t deny it and I refuse to be ashamed! They sell these terrific crepes (paper thin too) by the bag in the GROCERY store.  I am serious..I was walking through the store and BAM, there they were. I think I did a little dance right there in the aisle. I grabbed them then ran(seriously ran) back to grab marscapone cheese and strawberries (my fave filling) and we had a YUMMY dessert that night.  The brand was called Frieda's French Style Crepes.  So, you ask, what do I put in my crepe?  Well, literally anything!  Kids like fruit with whipped cream or cream cheese, pie filling and crème fraiche, pb and banana, chicken salad, scrambled eggs and cheese, ground sausage and maple syrup…adults like these and grilled veggies, spinach and ricotta, any leftovers,  whatever you can dream up you can do here.
If you want to give it a go making your own crepes, here is a basic plain jane recipe for you to try (feel free to add a little sugar or vanilla or cinnamon to a dessert crepe batter, or chopped herbs to a savory crepe batter)
      Crepes
  • 2 eggs
  • 1 cup milk
  • 2/3 cup all-purpose flour
  • 1 pinch salt
  • 1 1/2 teaspoons vegetable oil
In a blender combine eggs, milk, flour, salt and oil. Process until the batter is very smooth…you do not want lumps! This batter is much thinner than regular pancake batter.  Cover and refrigerate 1 hour. Heat an 8 to 10 inch skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.

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