another breakfast of champions
Yesterday morning’s breakfast** was really born of my penchant for purchasing items at the store without having a definite plan in mind. I grab at least one random not-on-my-list thing, usually some type of produce, and figure I’ll find a use for it later in the week. I eventually remember that I bought the random item – hopefully before it has become a mold farm in the crisper – and then scramble to use it before it goes bad. This time it was raspberries. So I decided to try my hand at crêpes for the first time ever.
I’m not sure how I managed to not cook something as basic, yet versatile, as crêpes until last weekend. How is that even possible? Ah well, it was definitely worth the wait. The first one out of the pan was a burned mess, but all the others turned out perfectly. The basic batter recipe I used can easily be used for savory crêpe variations by omitting the sugar, and I intend do just that very, very soon.
If I hadn’t been in such a rush to snap the picture of the dish so I could start digging in, I would have tossed a few fresh raspberries on the plate to pretty it up a bit. Unfortunately, I always think of things these after the fact.
**Actual date prepared: 4/11/2010 – I know – I need to work on not losing things in my draft folder. But hey, better turn around time than the lasagna recipe!!
Crêpes w/Raspberry Sauce and Whipped Cream
Yields 2 servings (about 5 to 6 crêpes)
For the sauce:
1/2 cup raspberries
2 tablespoons sugar
For the crêpes:
1 cup all-purpose flour
1/8 teaspoon sea salt
2 tablespoons sugar
2 eggs, lightly beaten
1/2 cup milk
1/2 cup water
1 teaspoon vanilla extract
1 tablespoon vegetable oil
vegetable oil for pan
For the whipped cream:
1 cup heavy whipping cream
1-1/2 tablespoons sugar
1/2 teaspoon vanilla extract
- Place raspberries in a resealable container and sprinkle with sugar. Seal and place in refrigerator, allowing berries to macerate, up to 2 days.
- A day in advance, prepare the crêpe batter. Pour the flour into a large mixing bowl and form a well in the center. Add the salt, sugar, vanilla, and eggs into the well. Whisk gently in the center of the bowl, incorporating only a portion of the flour. Continue whisking and slowly pour the milk and water into the mixture. Whisk until all flour is incorporated, then whisk in 1 tablespoon vegetable oil. Cover bowl with plastic wrap and refrigerate overnight.
- Puree the macerated raspberries in a blender until smooth, then strain to remove the seeds. If the sauce is too tart, add sugar to taste. Set aside
- In a large bowl, beat the cream, sugar, and vanilla together with an electric mixer on medium speed until the cream holds soft peaks. Cover with plastic wrap and refrigerate for up to 1 hour.
- When ready to assemble the crêpes, remove the batter from the refrigerator and whisk again. Place an 8- to 10- inch skillet on the stove over medium high heat. When the pan is hot enough to sizzle a drop of water, splash 1/4 to 1/2 teaspoon vegetable oil in the pan and wipe with a paper towel to distribute the oil.
- Ladle enough batter into the pan to thinly cover the bottom, and rotate the pan to evenly cover the skillet. Cook for about 40 seconds, or until the edges are turning golden. Flip the crêpe and cook for 20 to 30 seconds on the other side. Remove to a plate.
- Place whipped cream in the center of each crêpe and roll like an enchilada. Add another healthy dollop of whipped cream on the rolled crêpes and drizzle with the raspberry sauce. Serve immediately.