Monday, June 8, 2009

Mmmmm! Dessert Crepes!

The picture describes how good the crepes are better than my words ever could. This same recipe can be used for savoury crepes as long as you don't put in the sugar.

I first had crepes when I went to France in grade 10 on a school exchange. Instead of fry stands on the streets, they had crepe stands. The stand right by school always put Nutella on them. I've been hooked since.

The family I stayed with also made crepes a few times, except we had savoury crepes for dinner. This was also my first experience with goat cheese (which is my favourite cheese now). The crepes were made on a crepe pan, and then a big clump of goat cheese was melted into the middle while it finished cooking then it was folded all together so the melted cheese was trapped inside.

You can make the crepes ahead of time then just add whipped cream or nutella or fruit or whatever awesome sweet thing you want to have with your crepes.

1 c cold water
1 c cold milk
4 eggs
1/2 tsp salt
1 1/2 c flour
2 tsp sugar
4 tbsp melted butter

  1. Mix all the ingredients together in a blender. I don't think it really matters in what order you add everything, since it's all just going to be mixed up together anyway. At this point, you're supposed to refrigerate the batter for two hours to let it settle down, but we never have and they always turn out great.
  2. Heat up a frying pan to about medium high and put a little tiny bit of oil on it to stop the crepe from sticking.
  3. Here's the tricky part, figuring out how much batter to use to make each crepe. Be prepared to screw the first few up. Pour a little in and quickly turn the pan about until the batter is completely covering the bottom of a pan. Let it cook until it looks stable enough, then flip.
  4. Once done, set it aside for a minute on a cookie rack to cool then you can stack them all up together.

putting nutella on the crepes is super good, but so is whipped cream, and fruit. You really can put on whatever you want.

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