Thursday, July 10, 2014
A Plethora of Crepes
I am considering adding crepes to the breakfast menu for our B&B.
The problem is keeping them warm. Each crepe takes about a minute to make. I like to serve a variety of crepes, so that is several for each guest. Then you have to add the fillings.
The fillings I chose were Nutella with sliced strawberries, lemon curd with fresh raspberries and lemon curd with a blueberry sauce.
I made the blueberry sauce with:
1 cup frozen blueberries
2 Tablespoons sugar
Cook over medium heat until the blueberries break down and it thickens, stirring frequently
I made a crepe recipe of:
1 1/4 cup whole milk, which I improvised by mixing 1 % milk and some whipping cream
1 cup flour
1 Tablespoon melted butter
2 Tablespoons sugar
1 Tablespoon vanilla
2 Tablespoons Kahlua, homemade from my cousin Saja You can ask her, but you should probably just buy some.
Mix all the ingredients and then strain them to remove any lumps.
Chill for at least an hour.
Heat a crepe pan and melt a small dab of butter. Add another dab every third crepe or so.
Pour a scant 1/3 cup of batter in the warm pan and swirl it to cover the bottom of the pan. When the top looks dry, about 1 minute, flip the crepe and cook for about 15 seconds, or until done. Set aside and make another. I would have gotten a picture, but the batter is thin and you have to swirl it immediately. No time to pick up a camera. I am sure there are You Tube videos for you to watch!
I had a practice night and invited a friend to see if it could be done. For this experiment, I made all the crepes. Then I set up and electric griddle and heated them three at a time.
Then I filled them and did the next batch.
After I filled them, I dusted them with powdered sugar.
All the crepes were delicious. But they weren't all hot. I guess I could serve them one guest at a time. Or just serve them for US and not for anyone else. I know you want crepes, B&B guests, but you can't have them.