Friday, January 20, 2012

Start With...Crepe

Whew! Finally a time to post!

A lot of things happened for the past two weeks - my sister got married (which I was the organizer), kick off of a project and of course LEAP.  So, I guess you can forgive me for not returning back soon, will you? *wink*

Well, here I am again with the second entry to our "Start With..." series.  Crepe.

There was I time wherein I was not fascinated with crepe, I actually don't eat them, reason? I really don't know.  But maybe because I am getting older and wanting to try new things, I ate a crepe and fortunately I ate a good one and since then, I go 'gaga' over it especially the sweet ones.



Crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France. In Brittany, crêpes are traditionally served with cider. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury fillings. (from wikipedia)

It may be popular to use wheat flour but in the recipe below, I have used all purpose flour.  As mentioned above, crepe is a base and you can do several things with it like the one I am sharing with you.

STRAWBERRY CREPE


For the Filling
1 cup fresh strawberries, quartered
3 tbsp caster sugar
stawberry yogurt
whip cream

For the Crepe:
(adapted from The Pancake Handbook, Second Edition)
3/4 cup cold water
1/2 cup cold milk
2 eggs
1/4 cup melted butter
1/2 tsp salt
1 cup all purpose flour

Prepare the filling:
In a heavy base pan, combine starwberries and sugar.

Heat over low fire for about 3 minutes.  Set aside including sauce.

Make the crepe:
Combine water, milk, eggs, butter, salt and flour, that order, in a blender or mixer.  Bled or mix at top speed for 30 seconds.  Scrape any lumps from the sides and blend for another 15 seconds until smooth.

If lumps still appear, strain batter using cheese cloth.

Cover and chill batter at least an hour to overnight.

Heat a crepe pan or a non-stick pan over medium heat and wipe with oil.  Ladle in a bout 3 tablespoon of batter swriling the pan to evenly coat the bottom.  cook for about 1 minute or 2 or until bottom is slightly brown.  Turn the crepe over and continue cooking for another 30 seconds.  Repeat until all batter are used.

Stack cooked crepes with wax paper in between for easy handle later on.  NOTE: You can store pre-cooked crepes inside the freezer for a month.



Assemble the crepe:
Spread some yogurt in the middle of the crepe.  Top with sweetened strawberry.  Fold to form a roll.
add whip cream and drizzle with some of strawberry sauce.  Serve immediately.

Now that you have a stack of pre-cooked crepes inside your freezer, what do you do with them? Tons my dears, tons!  Let your imagination roll!


Cook's note:
Crepe can be re-heated using an oven or a pan.

3 comments:

  1. Lovely and so delicious!I love crepes and looking at these, I'm drooling :)

    ReplyDelete
  2. OMG......these crepes are 'to die for'.....love them!

    ReplyDelete

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