I stumbled across this recipe the other day. I haven't made crepes since High School, so I thought id give this recipe a try. The fillings can be as varied as your tastes. For these we are making strawberry and cream, chocolate cream, and spinach and cheese.
5 eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tablespoons melted butter
extra butter for frying
1 1/2 cups milk
1 cup water
2 cups flour
6 tablespoons melted butter
extra butter for frying
Powder sugar for dusting.
Fillings:
Strawberry and Cream:
1 cup of heavy whipping cream
1 tsp vanilla
1/4 cup powdered sugar.
Combine cream and vanilla, pour into blender, put lid on, open the littel lid.............slowly add sugar as its blending. Blend until firm. 30 seconds to a minute.
Chocolate filling:
1 cup heavy whipping cream, 1/4 cup Hershey chocolate syrup.
Pour cream into a blender, add syrup slowly thru the little lid. blend until firm. about 25 second to a minute.
Spinach and cheese filling:
2 cups fresh spinach
shredded cheese
Crepes Method:
In a blender combine eggs, milk, water. Slowly add the melted butter.
Then slowly add the flour.In a blender combine eggs, milk, water. Slowly add the melted butter.
Blend until well incorporated, scraping the sides of the blender as necessary. Allow to sit in the fridge for at least an hour but no longer than 36 hours.
When you’re ready to make the crepes, head a medium to large frying pan with rounded sides over medium-high heat. Add in a small tab of butter and immediately once the butter is melted pour in 3/4 cup of batter, swirling the pan above the burner to coat the bottom evenly. Return the pan to the burner and allow the crepe to cook until it pulls away from the sides. ONLY about 30-45 seconds.
Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. Allow to cook another 10 seconds or so. Slide the crêpe to a flat surface. Add filling :
Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. Allow to cook another 10 seconds or so. Slide the crêpe to a flat surface. Add filling :
Ten fold the sides over and dust with pepper or powdered sugar.
Other fillings: Ham and cheese. Cream Cheese and honey. any Berry and whipped cream! Its endless....
Note:These are amazingly versatile. As the spinach ones were as good as the sweet variety!! Kids devoured the chocolate and strawberry ones. I had the spinach. They were deliciously perfect~!
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