This morning I made crêpes for the first time. Undoubtably it was prompted, in part, by a recent culinary skirmish between Jon and Kendall. I am not sure of the victor in that fight but I do know who is on top now. Come and get me off my mountain... If you dare!
This was taken from allrecipes.com and it turned out great. I did have to add about one additional tablespoon of milk to hit the right consistency for thin crêpes, so experiment and see what you get. Good flavor and held shape nicely.
INGREDIENTS:
1 cup all-purpose flour
2 eggs
1/2 cup milk (+ a little more)
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
DIRECTIONS:
1. 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.
2. 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.
3. 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.
The creme de le creme was the addition of Boston Cream filling that turned out amazing!
1. Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan.
2. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
3.In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. (I actually had this prepared before starting the other cooking)
4. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes, total not from the start of the boil). Remove from heat and stir in the 1/2 teaspoon vanilla (I ALWAYS add extra vanilla, to everything. Even OJ) and allow to cool to room temperature.
What ever fruit/preserves you want to use will be amazing. We had strawberries and homemade peach jam (thanks mom) and they where awesome.
