Yesterday morning we decided to pull out and dust off the crepe-maker that’s been stashed in our basement and indulge in some strawberry crepes for brunch. Since our kitchen is only slightly bigger than a postage stamp, there are many gadgets that have been banished to the basement for storage and promptly forgotten. We found the crepe-maker keeping company with the George Foreman Grill and our big ol’ electric griddle. Bingo!
Now that we’d located the correct appliance, there were two more problems: 1) We had misplaced the instruction manual for the crepe-maker. 2) We needed a recipe for strawberry crepes. After some quick Google-ing, we found directions and a basic batter recipe specifically for our crepe-maker. We also rustled up an easy-sounding recipe for strawberry filling that would not require us to get out of our bathrobes and head to the store for exotic ingredients. Many recipes that I will post on this blog were inspired from online resources, but Bill and I usually modify them quite a bit to make them our own. These, however, we made without changing much at all.
Here is how our seldom-used kitchen gadget is supposed to work: The batter is poured into a pie plate, and the crepe-maker is dipped into it. The crepe batter cooks to a pretty golden
color, and is then peeled off and set between pieces of waxed paper. We figured that since the recipe makes 16 crepes, we would have crepes coming out of our ears, and we could freeze some and use them later.
Well, being out of practice at crepe-making, we ended up getting about six good crepes out of two batches of batter. Only a minimum amount of swearing was involved when the batter from the first batch began cooking in the pie plate, rather than adhering to the crepe-maker. Nevertheless, the brunch was a success. The filling was delicious—not too sweet—and topping the crepes with whipped cream added just the right touch. I think that the crepe-maker may need to make its way into our kitchen more often!
Here is the link to the recipe we used for the filling. I used about an extra ½ cup of strawberries in it:
I would imagine that the following batter recipe could be used for making traditional crepes in a pan, if no crepe-maker were available. If you try it that way, let me know how it
BASIC CREPE BATTER
Recipe by: MAXIM Crepe Book, found at: http://www.recipesource.com/desserts/crepes/00/rec0025.html
(Supposedly makes 16 crepes)
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter or margarine — melted
Place ingredients in blender container in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients.
NOTES : Batter can be used immediately or left standing an hour or two to produce slightly more tender crepes. Batter may be refrigerated up to three days.