Don is our bakerbee today - he decided to spoil me with homemade crepes with cream filling and jam. Don is a fan of Alton Brown and so used his great recipe for crepes (here.)
He pre-assembled the ingredients...
...and poured the necessary ingredients into the blender. Once the mixture is blended, the whole mix goes into the refrigerator for one hour. This is a great step to remember because it helps the bubbles to settle down and therefore prevents the delicate crepes from tearing in the pan.
Just one ounce of batter is needed.
This Swiss Diamond crepe pan was a gift and what a gift it is. It is absolutely phenomenal for crepes - the diamond dust surface creates a perfect non-stick surface that is true to its word. One side of the pan is sloped so you can just slide your crepe (or omelet or egg or whatever you're cooking) right onto your plate.
Once you add the batter, you just tilt the pan in a slow swirl to coat.
This long handled nylon spreader pulls double duty for flipping crepes - it works perfectly.
Perfectly sizzled...
...and perfectly slid off.
The filling could be made with a variety of different choice ingredients - cottage cheese, cream cheese, sour cream, creme fraiche... We just happened to have sour cream in the 'fridge, so added some sifted powdered sugar to that to create a sweet/tart accompaniment.
Fill the crepe with as little or as much cream filling as you'd like.
Don used our favorite Olallie jam to top the crepes.
Crepes can go with so many delicious fruits - berry, cherry, apple, lemon, peach, apricot... or just plain cinnamon and sugar is scrumptious.
Top with another snow dusting of powdered sugar and you've got yourself a delicious treat.
This recipe was perfect - thanks, Don (and Alton!) :-)
No comments:
Post a Comment