Recipe: Holy Crepe!
Author & Photographer: Harini Shah
Crepes – we’ve all heard of ‘em. A summer in Paris didn’t ~change~ me, but it definitely gave me some sweet ideas for crepe recipes!
1 3/4 cups all-purpose flour
1/4 tsp salt
2 cups 2% milk
2 tbsp butter melted or vegetable oil
1 tsp white sugar
1 tbsp vanilla extract
1. In a large bowl, add flour, eggs, salt, vanilla extract, melted butter, and sugar.
2. Using a whisk/electric mixer, beat in the milk gradually until a smooth batter forms.
3. Heat pan over medium/high heat.
4. Scoop a cup or two of batter onto the pan, then tip and rotate the pan to spread the batter as much as possible.
5. Brown on both sides, 1-2 min on each side, and serve hot.
Inside: blueberries, strawberries, vanilla yogurt
Outside: more blueberries and strawberries, drizzle with honey
date and orange compote with cinnamon ice cream
Compote: 8 lightly packed dates pitted/chopped, juice of 1 orange, zest of 1/2 orange, 1 tbsp lemon juice, and 1/2 cup water. Combine the ingredients in a small pan and simmer over medium/low heat until thickened and dates have broken down (10-15 min), then set aside to cool.
For a great side, add vanilla ice cream and sprinkle with cinnamon.
peaches and cream (summer peaches from southern France are a well-known favorite)
Cream filling: whipped cream, 4 oz cream cheese, 1/8 cup powdered sugar, and 1/4 tsp vanilla extract. In a separate mixing bowl, whip cream cheese on medium until smooth and fluffy, about 3 min. Then, blend in powdered sugar and vanilla. Fold whipped cream into the cream cheese mixture.
Peaches: 1 medium sliced peach, 1 tsp lemon juice, and 1 tsp granulated sugar. Put sliced peaches in a mixing bowl with the ingredients and gently toss to coat. Let these guys rest until you’re ready to assemble.
Eating tip: FINGER FOOD! Roll them up and eat with your hand; it's a restaurant thing to fold it in a triangle.