As we naturally saunter into Fall and wait for the chill of Winter to envelope our being, now is a good time to take advantage of the those delicious Fall fruits which are coming into the markets. One of the best ways to enjoy these sweet treats from Mother Nature is to make some crepes.
When most people think "crepes," they tend to shudder. The fact-of-the-matter is, if you can make pancakes, you can make crepes. They may take a little practice but once you have it down, you'll be able to whip up a batch at a moments notice. In the slideshow, we'll take you through each of the steps.
Crepes are really nothing more than a French version of a pancake. They are thinner and more delicate. The only special tool you'll need is a crepe pan and they can be found at cookware stores for about twenty dollars. They can also be made in non-stick fry pans, albeit they are a little more difficult to turn over due to the higher sides of a fry pan.
The recipe here is for dessert crepes. The difference between a dessert crepe and a crepe used for savory dishes is that these have a hint of sweetness and vanilla.. As far as what to fill the crepe with, you can just let your imagination run wild but for this time of year, apples sauteed with some sugar and cinnamon would be wonderful.
Ingredients needed to make Dessert Crepes (makes about 5 large crepes):
- 1 egg
- 1/2 cup milk
- 1/4 cup water
- 1/2 cup flour
- 2 Tbs. sugar
- 1 Tbs. vanilla
- 1 Tbs. melted butter
- vegetable oil for brushing the crepe pan
- Into a medium bowl, whisk all the ingredients until smooth.
- Let the crepes batter rest 5 minutes.
- Heat your crepe pan over medium heat and brush with a little vegetable oil.
- Add just enough crepe batter to cover the bottom on the crepe pan. Swirl the pan around to make sure you have evenly coat the bottom of the pan.
- Cook the crepe just until bubbles begin to appear.
- Use a spatula, if necessary, to loosen the perimeter of the crepes and then turn the crepe over.
- Cook the other side of the crepe about a minutes.
- Remove the crepe from the pan and place between sheets of waxed paper.
- Once the crepes have cooled a little, fill them with whatever you like and serve.
The new cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals", is now in its third printing and available worldwide, including the official website for Downton Abbey!