Tuesday, March 23, 2010
Post and pics except the one above by P.Ladle.
Recipe of basic batter by: Tyler Florence
Basic Crepes Batter~
makes 10 (8-inch) crepes
1 cup milk
1/4 cup cold water
1 cup all purpose flour
pinch of salt
3 tablespoons unsalted butter melted
combine the milk, water, eggs, flour and salt in a blender.
Blend on medium for 15 seconds, until the batter is smooth and lump free.
Pour in 3 tbsp of melted butter and blend again for a second.
Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery.
When you let the batter rest the crepes have a better texture and a softer bite.
1.Pour batter onto a non-stick pan, over medium heat.
2.Cook for 30-45 seconds. When you see light goldenness appearing on the crepe, flip it over, and do the same on the other side.
3. Put a spoonful of Nutella and a sprinkle of toasted pine nuts
3a.To toast your own pine nuts:
Put pan on med. heat, pour pine nuts on the pan, move them around a few times, watchfully until slightly goldenness.
4.Fold crepe in half, and flip to even the cooking on both sides.
And voila! Yum! Enjoy!