Easy Peasy Crêpes

November 29, 2011

I had hinted my next post would be centered around Gumdrop Cake, but alas and alack life is full of many trials and undercooked, crumbly Gumdrop Cake is part of my sanctification process, I’m sure. I won’t bore you with the details of my Gumdrop Cake fiasco, but let me conclude by stating that Gumdrop Cake takes a very long time to cook, and is best baked two weeks in advance.

Now, who loves Crêpes?

The only thing better than pancakes are pancakes that are thin, so you can eat more of them and not feel like your waist line is thickening. And the only thing better than thin pancakes are thin pancakes filled with tangy sour cream and strawberry goodness, all topped off with fresh whipped cream.

Many people may draw back in dread when threatened with the prospect of cooking Crêpes. Don’t panic. The only reason Crêpes sound complicated is because they are thoroughly and utterly of French origin. In reality, Crêpes are ridiculously easy to make, with the bonus of being perfectly delicious.

For Crêpes:

(Serves Twelve)

1 cup whole milk

4 large eggs

1  1/4 cups all-purpose flour

1/2 teaspoon salt

3 tablespoons vegetable oil or olive oil

Place milk and 2/3 cup water in a 1-quart Pyrex measuring cup or medium bowl. Whisk in eggs, then flour, salt, and oil.

Heat 8 inch skillet over medium heat till very hot. Pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 1 to 2 minutes, then run a rubber spatula around Crêpe to loosen it and flip Crêpe with spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer Crêpe to a dinner plate. No need to use parchment paper or towel.

You can use any type of filling for your Crêpes that you wish, depending on your craving of either savory or sweet, but for breakfast Crêpes I prefer to use strawberries and sour cream filling.

For Filling:

3 cups sliced fresh strawberries

1 cup sour cream

1 tablespoon powdered sugar

Place strawberries in bowl and crush till uniform. Set aside. In separate bowl whisk sour cream and powdered sugar.

Fill Crêpes, fold into tight cylinder or fan, top with whipped cream, and enjoy!

 

(Recipe adapted from _Perfect Recipes For Having People Over_)

~ Soli Deo Gloria

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2 Responses to “Easy Peasy Crêpes”

  1. Anna Wick Says:

    Wow! Great food photography!


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