June 4, 2010

June Recipe: Crepes!

This month's recipe is crepes. If you have never had a crepe before, they are magnificent little pancake like discs filled with a variety of fresh fruits, or vegetables, eggs, and potatoes. Below you will find Alton Brown's recipe with three variations: plain, savory and sweet. 

You may choose which ever batter preparation you like, and fill it to your hearts content with fruit, nuts, herbs, cheese, etc. And if you are feeling extremely indulgent, top it with ice cream. You can also form them into little vessels for your ice cream. Be Creative and have fun. It will be great to see all of your creations. 

Now, go forth and purchase Nutella! 

Here are step by step images and instructions for How to Make Crepes  

Crepes Three Ways
2 large eggs
3/4 C milk
1/2 C water
1 C flour
3 T melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Savory Variation Add 1/4 tsp salt and 1/4 C chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
Sweet Variation Add 2 1/2 T sugar, 1 tsp vanilla extract and 2 T of your favorite liqueur to the egg mixture.

Here are some links to Creperies for menu inspiration.

The Crepe Place, Santa Cruz CA
Flip Happy Crepes, Austin TX
The Crepe Cafe, a very commercial but tasty looking venue 

1 comment: