Monday, February 15, 2010

Crepes ... delicious for a winter afternoon

I love late afternoon dessert in the winter, and aparently so does BF who complimented it many, many times, and called it a "great restaurant-style crepe"  extra points for me!.

I noticed that many crepe recipes out there call for a lot of flour, but I learned the secrets from the an italian cook at a Soho coffee shop where I used to work in a previous life, so hear me out.

2 large eggs
half a small cup of white all purpose flour
two table spoons of cannola oil
half a small cup of milk
For the filling you can add fruit jam (I chose peach) OR go all out and put Nutella

Beat the eggs until they are very well mixed, add the milk and the oil and then the flour little by little. You want a "liquid" rather than a batter. Think fluid, as if it was something to drink.

Then put the pan on the fire until it is VERY hot, add a little butter and then poor a little of the liquid. move the pan around and let it spill forming an outer circle, you want to think "very thin crepes"

leave the fire high, but not so high that it burns things, you will know when it is time to turn the crepe around because it will be easy to use the spatula to turn it over (see video above)

Once you turn it around leave it for about a minute or two, then turn it around again, and spread the jam or nutella

Then just fold it, and serve it with a little sugar powder and some fresh mint...Enjoy!

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