Monday, December 27, 2010

Sweetened Cream filled Crepes

My 8 yr old daughter got me a crepe maker for Christmas. This recipe it the first of many to come. Thanks Alex !!!

Recipe: Basic Crepes
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup lukewarm water
  • 4 large eggs
  • 4 tablespoons melted, unsalted butter
  • to turn these into Basic Sweet Crepes, add 3 tablespoons of granulated sugar to the flour & salt mixture when preparing (instructions below)
Yield: Approximately 2 dozen crepes when using a 7 & 1/2 inch crepe pan or skillet.
Combine flour and salt in a food processor and briefly process (if you’re making Basic Sweet Crepes, add the sugar at this time as well).
In a medium-sized bowl or large container with spout (makes for mess-free pouring), stir together milk, water and melted butter; add eggs and mix with a fork or whisk until well blended. With the food processor running, carefully add this mixture to the dry ingredients by pouring down the feed tube and processing until the batter becomes smooth.
Let the batter rest (covered and in the refrigerator) for at least 30 minutes, or pour into an airtight container and refrigerate for up to 2 days.
When you are ready to cook, heat a 7 to 8 inch crepe pan or non-stick skillet over medium to medium-high heat. While some cooks prefer to grease their crepe pan or skillet with melted butter or non-stick cooking spray, I suggest skipping the extra butter by using a pan or skillet that’s already well-seasoned and/or made of high quality, non-stick material.
When your pan/skillet reaches optimum temperature (use approximately the same heat you would to make pancakes), lift the pan from the heat and pour in just enough (pre-stirred) batter (2-3 tablespoons) to cover the bottom of the pan in a thin, even layer when you rotate it in small, controlled circles. Experiment with this movement. While it may seem odd at first, you will quickly learn to spread the batter evenly and perfect this process. When the bottom of the pan is covered, stop circling and return the pan to heat.
As the batter begins to set, i.e. the underside cooks to a pale, golden brown and the topside begins to bubble and sweat about (30-45 seconds,) gently turn the crepe over using a spatula, the edge of a spatula and your fingers (taking care not to burn yourself), or gently flip the crepe using the pan handle and some fancy wrist action (although I don’t suggest this method unless you are an experienced flipper).
After turning the crepe, cook briefly on the opposite side, approximately 15 seconds or until just speckled with a pale, gold pattern. Finished crepes (the second side will always be lighter than the first) should exhibit a lightly colored, gold, lacy pattern.
Continue with this process, stirring the batter before pouring each crepe, until you have used all the batter.
As you finish cooking each crepe, stack them on a plate between sheets of parchment paper to prevent sticking. If necessary (and only if using an oven-safe plate), you can place the finished crepes in a low-temperature warming drawer for a short period of time. Finished crepes may be served immediately or allowed to cool, wrapped airtight and frozen for up to 1 month.

Sweet Cream Filling
1 8oz package of cream cheese
1 pint heavy cream
1 cup sugar
fresh fruit or jam
Beat cream cheese with 1/2 pint of heavy cream and 1/2 C. sugar until smooth. 
In another bowl beat the rest of the heavy cream and sugar until stiff like heavy whip cream. Fold into the cream cheese mixture.
Take a prepared crepe and put  few spoonfuls of cream filling add fresh fruit or a drizzle of jam and roll up.
Top with more cream filling and fruit.  Enjoy !!!

No comments: