Basic Crepes

Crepes are very thin pancakes originated in France and actually considered a french national dish. Made by pouring thin consistency batter onto a flat round pan. The batter is spread evenly by tilting the pan in a circular motion, until it creates a round, thin surface. Sweet or savory can be filled with different ingredients and served as a main course or dessert.

My alltime favorite, since childhood, are crepes filled with vanilla creamed farmer's (cream) cheese and strawberry preserve, dusted with powdered sugar. Sauteed apples with sugar and dash of cinnamon make a delicious crepe filling, topped with homemade whipped cream... yum!
Try crepes with nutella and bananas... especially sauteed bananas. Warm bananas melt the chocolate nutella little bit and make it all just come together in the little bites of heaven.



There are several different versions of recipes for crepes, and they all are pretty good. I usually make crepes from my old family recipe that came from my Aunt Maria, who used to cook for a family of french Counts in Poland back in the 1930's.

Crepes

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• 2 cups AP flour
• 1,5 cup milk
• 1 cup sparkling water (regular water is fine, or milk)
• 2 eggs
• 2 TBS melter butter (or vegetable oil)
• pinch of salt
• 2 TBS sugar
• 1/2 tsp. pure vanilla

Whisk all the ingredients together, the batter should be somewhat thin, much thinner then standard american pancake batter. Refrigerate the batter for 20-30 minutes before using.
Preheat a teaspoon of vegetable oil on a nonstick skillet (use crepe pan if you have it), pour some batter and tilt your pan couple of times around to distribute the batter in a thin, even layer.
Cook on a medium heat about a minute on the first side, flip and another minute or less and the other side. Just until the crepes are lightly golden.

Fill with your favorite filling, and either roll them or fold in a half or quarters...

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Cinnamon Crepes

It's been so long since I posted last time. Work is busy, and I haven't had time to cook at all. Every evening I get home, make something really quick, and sit on the computer for couple of minutes hoping to get inspired by others, and I am so tired that nothing works... I should be able to have little more time shortly, and can't wait to get in the kitchen and make some good food.

I found this recipe in one of the magazines I subscribe, I think it's Shape. Crepes are very popular in my family, I grew up eating a lot of crepes. We call them "nalesniki". I have my family crepe recipe, but that will be for another post. I have couple of ideas for crepe filling, and I definitely will be making it shortly.

But for now, to fulfill my visual appetite I had to put this recipe on my blog. It seems like a healthier version of traditional crepe recipe. Looks really good, and I can only imagine that it tastes great.


This dessert has about a third of daily value of calcium and also a lot of vitamin C from the berries. To make it you'll need simple ingredients that you probably have n your pantry:

• 2 large eggs
• 1 tablespoon light brown sugar
• 3 tablespoons ground cinnamon
• 1 ½ cups lowfat milk
• 2 teaspoons canola oil
• ¾ cup all-purpose flour
• ¾ cup whole-wheat flour
• Cooking spray
• 1 cup lowfat vanilla frozen yogurt, softened
• 1 ½ cups frozen unsweetened berries, thawed
  
• powdered sugar (optional)

Place eggs, brown sugar, cinnamon, milk, and oil in a blender; blend on low.

>Slowly add flours ½ cup at a time, stopping to scrape down the sides of the blender if necessary. When the batter is the consistency of heavy cream, pour into a bowl and refrigerate for 45 minutes.

>Coat an 8-inch nonstick skillet with cooking spray and place over medium-high heat. Add ¼ cup batter to the pan. Using the tip of a spatula, quickly spread to form a 6-inch circle.

>Cook crêpe for 30 seconds or until lightly browned and crispy on the edges. Carefully fl ip with spatula. Cook 30 seconds more until second side is lightly browned. Repeat 7 times with the rest of the batter, respraying the pan between each crêpe.

>Spread 2 tablespoons frozen yogurt on each crêpe, then add 3 tablespoons berries. Roll up and serve with powdered sugar if desired.

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Crepes are pretty easy to make, but it's also not difficult to mess them up. The batter consistency should be much thinner than the traditional pancake batter. You need to be able ro swirl it on the pan easly, and fairly quick. They cook very fast.

{photo and recipe courtesy of Shape Magazine}