Sunday, October 16, 2011

A reason to wake up in the morning

Hey, it's my first recipe post in quite some time. Boy, have I been lazy busy. Anywho, I think that you may find this was worth the wait, because... it's... CREPES!

Crepes are relatively easy to make, although I would highly recommend splurging on a crepe pan. They are designed specifically for this use and once your pan is seasoned, consistent crepes are a breeze. I purchased this one:

The recipe below is a traditional crepe batter for sweet fillings. Generally, crepe batter for sweet fillings is made with pastry flour, and batter for savory is made with buckwheat flour.

Here comes the fun part — there are an endless number of fillings that you can use. My favorite is mascarpone with strawberries that have been macerated in Port wine and sugar, but most people swear by a simple scoop of Nutella, or a dusting of confectioner's sugar.

Crepes for sweet fillings
Adapted from here

  • 4 tablespoons unsalted butter
  • 1-1/3 cups whole wheat pastry flour
  • 1 cup confectioner’s sugar
  • Pinch of salt
  • 2 whole eggs
  • 1 egg yolk
  • 1-1/3 cups whole milk
  • 1 tablespoon vanilla bean paste   

In a pan, cook the butter until brown (beurre noisette).

Sift together the flour, confectioner’s sugar and the salt. Whisk together the eggs, egg yolk and the milk. Add to the dry ingredients.

Whisk in the brown butter and vanilla bean paste. Place in container and allow batter to rest overnight.

In a non-stick skillet ladle 1 ounce of batter for each crepe, makes approximately 12 crepes.

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