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....
G

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

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