Crepes are fabulous.
They’re elegant and scrumptious and French and wonderful.
Thanks to the book on tape I listened to en route to my friend’s house, I even learned a little bit of French to go along with the crepes! Unfortunately, that little bit means all I can really say is “I don’t speak English”. Not a very good book on tape.
I have to admit, it’s taken quite a bit of time to become the crepe-flipping expert that I am. There were many failed, floppy, interestingly shaped crepes along the way.
Some people might say they looked messy or ugly. I prefer to say they were “Seussical”!
So, if you need a morning dose of sophistication, make crepes.
If you need a double dose of sophistication, make crepes with this ice cream from last summer. You’ll be feeling like the Queen of Elegance (not to mention awesomeness!) in no time.
To eat crepes, I like to spread some sauce on the bottom, add a layer of whipped cream, then fold it up like a burrito. I know it’s not the most dignified way to eat it, but it tastes fantastic! The whipped cream makes it fluffy and a little more substantial to hold and eat. Yum yum yum!
Big driving news! I went on the actual HIGHWAY today. A whole two exits, and it was quite possibly one of the scariest things I’ve ever done. Right up there with back handsprings on high beam… 😉
Crepes with Berry Sauce
For the crepes:
1 cup of all-purpose flour
A pinch of salt
1/4 cup of water
1 cup of milk
2 tablespoons of melted butter
Several teaspoons of butter, for cooking
Sift the flour and salt into a medium bowl. Make a well in the center, then add the eggs, gradually beating until fully incorporated. Once the eggs are combined, add in the milk and water. Finally, mix in the melted butter. Let the batter sit for 10 minutes to settle. Meanwhile, start the berry sauce.
For the berry sauce:
1 cup of mixed, chopped strawberries and raspberries (or any kind of berries you like!)
1/4 cup of brown sugar
Place a small saucepan on low heat. Add the berries and brown sugar. Cook, stirring occasionally, until the berries are fully cooked. Place in a small bowl.
To cook the crepes, place a medium pan over medium high heat. Add a 1/2 teaspoon of butter to the pan and swirl to melt. Give the batter a quick stir to make sure it didn’t separate, then pour 1/4 cup of batter into the pan, quickly swirling the pan to coat it with batter. Let it cook for about 30 seconds, then wiggle the spatula under to completely loosen the crepe. Flip the crepe, then cook for another 20 – 30 seconds. Both sides should be golden brown. Place on a plate and serve with the berry sauce and whipped cream. Enjoy!
Stay cool everyone 🙂