Fool-proof Crepes

For my birthday this year,  my ‘sweet as sugarcane’ man made us a crepe

Birthday sweets

breakfast.  His speciality in the kitchen ranges from delicious pasta dishes, creative braai ‘BBQ’ fish marinades, and his exceptional skill to flipping crepes with ‘kitchen ninja zen’ style.  There is no need for a spatula when he is around so I got a grand show of crepe-making perfection on my summer scorpion birthday.

 

 

Kitchen ninja skills: flippin' the crepe

 

When my mom visits us in Cape Town she spoils us with her own food creations and gifts-us essential kitchen necessities to recreate them, hence, why we have the most amazing T-fal Dura-base Tehnology crepe pan.  I have her crepe recipe taped to the back of my cupboard door so we can be reminded how easy it is to recreate them just as if mom was around asking if we want Nutella crepes (my love affair and ‘break-up’ with Nutella will be explained in future posts).

 

 

Home gardening

 

Strawberry season begins in November in South Africa and this year our home food gardening was successful enough to grow our own tasty sweet strawberries.  For this birthday crepe breakfast, there was just three hanging from the bush but nonetheless they proudly were eaten with our crepes.  The easy quick crepe recipe goes like this:

 

Fool-proof crepes:

 

2 eggs

¾ cup milk

1 cup flour

½ cup water

3 T melted butter

 

For sweet crepes add:   1 T sugar

1 teaspoon vanilla

For savoury crepes add: ½ teaspoon salt

fresh herbs and spice

 

Melt the butter in a pan on low heat and let it cool.  Beat the eggs in a bowl. Add the milk, water and cooled butter to the bowl.  Mix well and slowly stir in the flour.  The batter should be a consistency that is easy to pour.  Heat the crepe pan on medium heat and coat with a thin layer of butter.  Using a ladle, slowly pour a thin layer of batter on to the warm pan until it covers the surface of the pan easily.  Watch the batter cook on medium heat and when small bubbles start to form throughout the batter.  Flip or use a spatula to turn the crepe tocook evenly on the other side.  Your crepes should be golden brown for them to be cooked and soft enough to fold around your desired ingredients.  These crepes had a handful of strawberries, a sprinkle of cinnamon, a squeeze of lemon and a healthy dose of fresh cream.  A great start to any birthday!  Thank you sweetness.

 

 

 

 

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