Wednesday, January 21, 2009

Real Crepes

After a fabulous sushi feast, what better dessert to gorge yourself on then a variety of delicious crepes?

For last night's crepestravaganza we had:
S'mores (pictured) - bittersweet ganache and torched marshmallow fluff (courtesy of my new creme brulee torch!)
Carmel apple - apple-dipping carmel, and apple butter
lemon - lemon zest and powdered sugar
Blackberry+apricot - with their respective homemade jams
Lingonberry + lemon - IKEA jam and lemon zest

(derived from the Joy of cooking cookbook)

1 cup white bread flour (this is all I had)
1/2 cup yogurt (the recipe called for milk, but...see ingredient 1)
1 cup water
4 large eggs
1/2 stick butter, melted
1/8 tsp salt
3 tablespoons sugar
fillings of choice

Blend everything well, and sit covered for 30 minutes (this is a good chance to prepare all the tasty fillings since the crepes only take a minute to cook)

Heat pan to medium heat. When hot, add a little butter, then add about 1/8-1/4 cup batter (just enough to coat the bottom of the pan). Lift the pan and rotate to coat evenly. Allow it to cook undisturbed for about 1 minute, until the bottom is lightly browned. Flip crepe (I tried to flip it in the air, with limited success, thank goodness for silicone spatulas) and cook on second side for about 1 minute.

Remove from pan to serving plate and add fillings of choice.

Enjoy, then make another!

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