I hope you had a wonderful and blessed Valentine's Day, filled with lots of joy, laughter and love! Mine was pretty ahhh-mazing, if I say so myself!
I woke up to freshly, brewed coffee, chocolate truffles, and a dozen red roses (my fave!) . . . my husband really holds the key to my heart! So I returned the favor by cooking dinner: Asian-style, with Kung Pao chicken and edamame fried rice (I'll have recipes coming in a later post).
Oh, and our dessert consisted of crêpes, filled with strawberry compote and Nutella. Pretty delicious, I should say!
So in keeping with my breakfast theme this week, I'm sharing my favorite crêpes recipe. Unlike pancakes, I mix the crêpe batter with a hand mixer, or (as I prefer) a blender, while being careful not to overmix. And crêpes are pretty thin, almost (but not quite) paper-thin, when compared to pancakes.
Now for the most fluffy and delicious crêpes, I like to let the batter rest for at least 2 hours in the refrigerator to allow the gluten to relax. One of the worst things that can happen to a crepe is a leathery, tough texture.
I made a double batch of the recipe and stored the extra crêpes in my freezer for later use. Or, just a thought. . . I could make cheese blintzes with them. Ooohhh, I like that idea! Hope you do, too!
I'll keep you posted!
Food for My Soul: "but God shows his love for us in that while we were still sinners, Christ died for us." Romans 5:8
Tilt the pan gently until the batter evenly covers it.
Use a spatula to loosen the edges and turn the crêpe over using your fingertips.
5 oz (1 cup) all-purpose flour
1 tsp sugar
1/4 tsp salt
12 oz (1 1/2 cup) milk (I use 2% milk)
3 large eggs
2 tbsp unsalted butter, melted and cooled
1/2 tsp oil, for skillet
Nutella, jam, or choice of filling
*Yield: 12, 8-inch crepes
1. Place flour, sugar, salt, milk, eggs and butter in a blender and mix until smooth, about 30 seconds. Or, place ingredients in a bowl and mix with hand mixer until smooth, about 1 minute. Do not overmix. Allow batter to rest for 2 hours in refrigerator to relax the gluten. Remove and stir to mix batter a few times with a spatula before cooking.
2. Place oil in a 10-inch non-stick skillet and heat over low heat for 5 minutes until hot. Turn heat to medium and pour 1/4 cup batter into pan, tilting and gently shaking pan until batter evenly covers it. Cook crepe without moving pan until top surface is dry and edges start to brown and pull away (about 2 minutes).
3. Loosen side of crêpe with spatula and flip it over using fingertips. Cook until the second side is lightly spotted, about 30 seconds. Fill with choice of filling and roll.
(Adapted from Cook's Illustrated)