Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

The Basic Crepe

by Danica Waters

I used to regard crepes as delicious somethings reserved for fancy-schmancy breakfasts on special occasions.  But then out of sheer crazy coincidence, on one of those mornings when alarm clocks don’t sound and shoes go missing and homework is seemingly scattered to the four winds, I discovered that leftover crepes are actually very practical, transportable friends to frantic moms.  They can be filled with whatever you happen to have around:  fresh fruit and cottage cheese, a smear of cream cheese with a bit of jam, or rolled up with a slice of turkey ham and a bit of cheese… Rolled up burrito-style, crepes can be easily eaten in the car with minimal mess, which makes them an even more attractive early morning solution.

 

When you take the time to make them (and they do take time), make a triple batch.  They freeze beautifully; just be sure to wrap each batch well in waxed paper and foil.

 

Enjoy!

 

 

The Basic Crepe

 

¾ C all-purpose flour, sifted

½ tsp salt

1 tsp double-acting baking powder

2 Tbsp confectioner’s sugar

 

Sift all dry ingredients together.  In separate bowl, combine:

 

2 beaten eggs

2/3 C milk

1/3 C water

¼ tsp vanilla

Zest of ½ lemon

 

Add moist ingredients to dry ingredients, and with a few strokes, mix the ingredients together.  Do not overbeat the batter – lumps will take care of themselves.  Optimally, allow the batter to rest overnight in the refrigerator.

 

Heat a small frying pan or crepe pan over medium heat;  the pan will be ready when a drop of water sizzles and dances on the surface of the pan.

 

Dip a section of paper towel in cooking oil and quickly sweep it over the hot pan.  Using a small measuring cup (about 1/3 C or ¼ C will usually turn out the perfect crepe), measure batter into the center of the pan; swirl batter until it coats the bottom of the pan evenly.  Cook until crepe starts to pull away or can be released from the sides of the pan.  Flip crepe and cook for a few seconds to set any uncooked batter; remove from pan and keep warm.

 

 

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Posted in 4th of July and Afternoon Tea and Allspice Chronicles and Breakfast and Brunch and Cinco de Mayo and Cuisines and Danica Waters and Dessert and Entrees and Father's Day and Holidays and Meal Time and Memorial Day and Mother's Day and Vegetarian by danica on August 26th, 2011 at 9:59 am.

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