Do you have family staying for the holidays? Impress them with breakfast or brunch. Crepes look fancy, but they are so simple to make. Crepe Batter (makes approx. 12 crepes) 2 cup all-purpose flour 4 eggs 1 cup milk 1 cup water 1/2 teaspoon salt 4 tablespoons butter, melted • In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Fillings Strawberry (or mixed berries) mascarpone cheese, whipped cream Apples, cheddar Spinach, ricotta, pumpkin puree Chicken (fully cooked) broccoli, mozzarella Bananas, pecans, chocolate or caramel sauce Tips • Only use fully cooked meats. • Keep fillings light, crepes are thin and delicate. • For long term storage, fully cook crepes, stack flat with parchment between each, wrap stack air tight and freeze for up to two months. • To reheat, thaw at room temp and re heat in skillet. • Experiment with flavors, crepes are neutral in flavor, can be filled with almost anything.
Posted on: Fri, 19 Dec 2014 16:20:44 +0000
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