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!

 

Ingredients

  • 1 3/4 cups all-purpose flour

  • 3 eggs

  • 1/4 tsp salt

  • 2 cups 2% milk

  • 2 tbsp butter melted or vegetable oil

  • 1 tsp white sugar

  • 1 tbsp vanilla extract

Instructions

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.

 

Combinations


fruity

Inside: blueberries, strawberries, vanilla yogurt

Outside: more blueberries and strawberries, drizzle with honey


crepe2.jpg

 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.

crepe1.jpg

 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.

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Eating tip: FINGER FOOD! Roll them up and eat with your hand; it's a restaurant thing to fold it in a triangle.

Melanie WangComment