I realize I haven’t posted in a while, and by a while I mean virtually the whole summer. In no way does this mean I was not cooking, because I have and one thing in particular… crêpes. My buddies and I have been eating huge mounds of them, and there is a total art to crêpes. Now I realize that, crêpes are friggin outstanding! Well I always knew they were good but they never hit me as one of the greatest foods ever. So during one of my personal feasts I created an amazing type of crepe using ground cherry coulis, fresh ground-cherries and a touch of dark chocolate, they were super awesome.
Anyway, back to the main subject of Crêpes. Like I said, making a Crêpe is an art; they must be paper-thin, evenly colored and filled appropriately… but I guarantee, with some patience and a little time, perfection is possible!
Ground-cherries <—
Ground-cherrie husks —>
To start put 1 cup of flour, 1 cup of milk (or other substances such as rice dream or almond milk), 1/4 cup of lukewarm water, 1/4 cup of melted butter, 4 eggs, a pinch of salt and if you desire sweet Crêpes, 3 tbls of sugar into a blender. Now this next part is tricky but I think you can handle it: blend the mixture until it is smooth and thin. – Using a blender is superior to doing it by hand because it takes less time and it makes the batter as thin as possible so therefore the Crêpe itself will be thin -. Now let the batter sit for at least 1/2 an hour or longer in the fridge.
Once the batter has rested you can heat up the pan (I use a nonstick one with a 6-8 inch diameter across the top) once it’s hot add a touch of butter and let it melt. Now, pour in about 1/4 cup of batter, quickly swirl it to completely cover the bottom of the pan and pour out any excess, cook for 1 1/2 – 2 minutes, then flip (just loosen it with a rubber spatula) it should be an even colour of brown, cook it on the other side for the same amount of time, although it will just get random patches of colouring. The first one won’t be perfect! It just won’t, it will look very mangled. Don’t feel discouraged, it’s not your fault it’s the butters, just repeat the steps without adding the butter and I guarantee they will be awesome! Now just slide onto a plate and keep covered until you also have a large stack! Then fill as you please, my personal favorite is the elegant lemon and sugar crepe.
Enjoy!
Mmm's da Word 