Saturday, August 13, 2011

Simple Summer Crepes

Chef Titina makes marvelous savory crepes.  Stuffed with Italian ham and cheese and topped with white sauce, they are a rich and delicious main dish.

But sweet crepes, especially this time of year, are remarkably light and easy.  Roll them around jams, Nutella, or Chestnut Cream from the Capri Flavors retail store and top with berries.  The results are  as beautiful as they are tasty. 
Here's how to make 4 crepes in 10 minutes or less. 
First:  Get over your crepe fear.  They're just thin pancakes--probably one of the first things most American kids learn to cook.  You can do it, even with company hanging around the kitchen. 
  • Melt 1 Tbs of butter in a 8-9 inch nonstick skillet over medium heat.
  • While the butter melts, whisk  one egg, 1/2 cup milk, and 1/3 cup flour until smooth. 
  • Whisk melted butter into batter.  Meanwhile, return skillet to stove and increase heat to med/high. 
  • Ladle 1/4 of the batter into pan and turn to spread.  Watch the edges of your crepe.  In about a minute, they'll start to brown and curl.  Flip it and brown the other side. 
  •  Spread with Nutella or jam.  Top with berries and enjoy. 




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