Wednesday, January 19, 2011

French Crepes

Versão em Português
Versión en Español


Savory or sweet the crepes are always a keeper! Doesn't exist no one who doesn't like crepes 'cause there are so many different fillings...
For who never tried and for who wants another delicious crepe recipe we presented this one. It got some little secrets that makes it even more special and we brought two yummy filling options to delight you!



3 tbsp butter
2 1/2 cups milk
3 tbsp orange juice
2 cups flour
1 cup cornstarch
1 tsp baking powder
1 large egg (or two small)
3 tbsp confectioner's sugar


Suggestion #1
Dulce de leche
Vanilla ice cream
Syrup (chocolate, caramel)
Cherries


Suggestion #2
2 tbsp butter
1/2 cup orange juice
1/4 Cointreau (orange liquor)
Vanilla ice cream
Blackberry coulis
Fresh blackberry


Directions
1. In a saucepan, low heat the butter and milk until melt the butter. Remove from heat and set aside to cool.


2. Meanwhile, sift the flour, cornstarch and baking powder. Mix well and reserve.


3. In another bowl, whisk the eggs with sugar until foamy. Whisk in orange juice and melted butter with milk. Whisk in the sifted ingredients until is smooth. Sift this liquid batter to remove any grump of flour and let rest in the fridge for at least 1 hour.


4. Heat a non stick skillet and grease with a little oil. Measure the batter with a ladle and pour onto the skillet and revolve it to make a thin crepe. Cook until brown one side and flip over to brown the other side.


Suggestion #1
5. Fill the crepe with dulce de leche and fold the edges to the center. Side with ice cream, syrup and fresh cherries.


Suggestion #2
6. To make the orange crepes, melt in a skillet the butter with orange juice. Fold 4 times 4 crepes and place over the liquid. Add the Cointreau and flambé the crepes. Place two crepes in the serving plate, scoops of ice cream, coulis and fresh blackberries. Serve immediately.
Tips: This crepe batter is great to any filling, even savory filling. You can fill it with Nutella, ganashe, whatever you want.
The batter must rest for at least 1 hour but no more than 12 hours.
To make the blackberry coulis, blend some blackberries, sift and cook until starts to thicken. You can use raspberries, strawberries, currants or cherries.


Serve: About 15 crepes.




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7 comments:

  1. Una golosa e buona ricetta, ciao

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  2. Your crepe looks so delicious, i want to dig in.

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  3. Oh Talita it's look so amazing! :-) Love it <3 Hugs!

    ReplyDelete
  4. Lovely photo, the crepes looks so delicious!

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  5. these crepes look fabulous
    check out the event in my site

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  6. irresistible !!yummy crepes! love the presentation.

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  7. mmm - those look really good, have you tried savory crepes?

    ReplyDelete

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