So, I haven't written in a few days because the weekend was busy and I also got sick, but I'm back!
On Sunday I woke up with a craving for crepes, so I spent my entire morning making them. Crepes, if you didn't already know, are extremely thin French pancakes, which are then filled with whatever you want. I'm a fan of simply putting a little cinnamon and sugar inside, then folding it up, but I also like melted chocolate and strawberries.
Crepes can also be made savory. For lunch on Sunday I took one of my savory crepes and put some melted cheese and chopped up artichoke hearts and sun dried tomatoes in it. It was delicious :).
Crepes are a little tricky to get the hang of at first, and to be honest, I'm still not that great at making them. But practice makes perfect, and I am happy to eat any slighty-less-than perfect ones.
The batter is quite simple. Put all of your ingredients into a blender or food processor, and blend until combined.
Let the batter chill for a while (I just put the top of the blender in the fridge). Then, take a small skillet and melt a few teaspoons of butter in it over medium-high heat. Working quickly, pour 2-3 T of the batter into the skillet and tilt the pan so the batter spreads out. When the crepe is dry on the edges and set in the middle, use your fingers and a spatula to flip it over.
Let it cook for another few seconds, and then take it off. Repeat with the remaining batter. Then fill crepes with whatever you want and enjoy :).
Surprise! You can stack them up and freeze them if you want. Just let cool, and then put them in a freezer bag, squish out all of the air, and then freeze. Then take out however many you want, whenever you want. Yum :).
Here's my cinnamon sugar crepe. My friend's mom used to make these for us whenever I slept over at her house, except she always put whipped cream on top. Mine looks a little boring without it (but it was still delicous!)
Here are the recipes:
Dessert Crepes
Ingredients:
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
2 T sugar
1 t vanilla extract
1 T rum, amaretto, brandy, or other liqueur (optional)
2 T butter (melted)
Instructions:
- In a blender of food processor, blend all ingredients together for 5 seconds, or until smooth. Scrape down the sides and repeat, if necessary. (You can also mix by hand if desired)
- Cover and refrigerate for at least 1 hour (2 hours is preferable) or up to 24 hours.
- Heat a nonstick pan over medium-high heat until hot. Wipe the pan lightly with butter, life the pan from the heat, and pour in 2-3 T of batter, tilting and rotating the pan to coat the surface.
- Cook until almost dry on top and lightly browned on the edges, about 1 minute.
- Loosen the edges with a spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned.
- Turn the crepe out onto a plate to cool. Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crepes as they are cooked.
- Fill and eat.
Savory Crepes
Ingredients:
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
1/4 t salt
2 T butter (melted)
Instructions: same as above.
Source: Crepes
Source: Crepes
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