Wednesday, June 23, 2010

Desert Crepes de Gregorio

Often when I cook for friends or when I have a hankerin' for them, I make Desert Crepes.  Here is my basic recipe that I learned and keep comming back to after many years of trying.
  • 1 Cup -- All Purpose Flour
  • 1 1/2 Cup -- Milk
  • 2 eggs 
  • 2 Tablespoons Sugar 
  • 1 Tablespoon cooking oil
  • 1/8 teaspoon salt
I sift all dry ingredients into a mixing bowl, I mix the liquids, then gently whisk everything together until it's fully mixed. I let the batter rest for a period of time, then I make the crepes per every other recipe.  Sometimes I make them a little richer by substituting cream or half-n-half for the milk.  It's also important to use a neutral flavoured oil, not olive oil, or a nut oil etc.

Sometimes I will add a splash of vanilla, or a touch of cinnamon for variety.
You can fill these with what ever your heart desires. Often I use Ricotta mixed with egg and cinnamon.  Fruit, or Nutella rank high on my list of favourites.  If you are feeling nostalgic and want something classical, Crepe Suzette.

More Later....

NB: I think I learned this recipe via Better Home and Gardens Cookbooks, but I don't recall.

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