Sweet Crepes
Crepes are one of the most loved French foods in North and South America. The crepe is a flat bread native to Brittany, France, and was commonly served with cider. It can be cooked with herbs and vegetables or sweetened as a desert. While there are many variations in recipes with crepes, I have always loved the desert style crepe as a breakfast. Here is a simple recipe for a sweet crepe.
The Crepe
Mix together in a blender:
- 2 eggs
- ¾ cup milk
- ½ cup water
- 1 cup flour
- 3 tsp. melted butter
- 1 tsp. vanilla extract
- 3 tsp. sugar
Blend for 15 seconds and let rest in the refrigerator for 15-30 minutes to help remove extra air bubbles.
To cook lightly butter a good non stick pan with butter. On medium heat, pour ¼ cup of the batter in the pan and swirl until the pan is coated evenly. Cook for 40 seconds to one minute and flip. Cook another 30 seconds.
This cooking procedure takes a little technique, so be patient. You might need to reduce your heat if the crepe bubbles and breaks.
The Filling
In a saucepan combine:
- 12 strawberries, chopped in 1 cm cubes
- juice of one lemon
- 1 tsp. lemon zest
- ¼ cup sugar
Simmer for 20 minutes until slightly thickened. The jam will thicken more as it cools.
Sprinkle powdered sugar over the crepe and serve. The recipe will make approximately 8 12″ crepes
