CrępesIngredients:
1 1/2 cups whole milk
3 or four large eggs
3 tablespoons sugar
About a teaspoon salt
1 stick (1/2 cup) butter, melted
1/2 cup brandy (optional - personally I don't use any alcohol because it sucks
)
About 1 tablespoon vanilla extract (I tend to just splash a good amount in)
1 cup all-purpose flour
Butter for cooking (optional - if you use a good non stick pan you don't really need the extra butter)
Toppings/Fillings:
-Powdered sugar
-Butter (you just can't have enough)
-Fresh Fruit (I prefer strawberries and bananas)
-Clear jelly or jam
-Nutella
-Peanut Butter
-Whipped Cream
Equipment:
Medium to large non-stick frying pan
Spatula
Blender
Scooping spoon
In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
Place crępe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
Cook crępe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crępe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
When underside of crępe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crępes on a plate in the oven. To serve, sprinkle each crępe with sugar or spread with topping/filling and fold or roll up.
Makes about 10-15 crępes depending on the size of your pan and the amount of batter you put in.
Strawberry Sauce (for crępes)Ingredients:
2 cups frozen strawberries (you can use fresh strawberries too, but frozen strawberries end up saucier)
About 1 teaspoon sugar (you can add more, I'm just not much of a sweet person)
About 1 teaspoon brown sugar (same as above)
About 1 tablespoon honey (again, you can add more)
Equipment:
Medium sized pot
Wooden spoon
Knife
Cutting surface
Slice frozen strawberries in about 1/3 centimeter intervals. Transfer into a medium sized pot and cook over medium heat stirring occasionally. Once syrup comes to a slow boil add sugar, brown sugar and honey. Serve with crępes.
