These basic crêpes can be served for breakfast with maple syrup or for dessert at dinnertime. After cooking, the crepes can be refrigerated or packed with parchment in between and frozen.
In Nova Scotia, my friend Don Oliver fills them with summer preserves he makes from his own garden folds them over and dollops them with whipped cream, strewing some Annapolis Valley raspberries and blueberries on top. They’re also great with sautéed apples.
Yields about 18 crêpes.
1 ½ Cups (375 mL) All-purpose Flour
2 Tbsp. (30 mL) Granulated Sugar
½ Tsp. (2 mL) Salt
2 Cups (500 mL) Milk
4 Eggs
¼ Cup (60 mL) Melted Butter
1 Cup (250 mL) Fruit Preserves or Sautéed Apples
Whipped Cream (optional)
Lots of Fresh Berries
Maple Syrup
In a large bowl, whisk together the flour, sugar and salt. Vigorously whisk in the milk, eggs and butter. Let batter stand for 30 minutes before using.
Heat a lightly greased crêpe pan or non-stick skillet over medium heat. Pour in about 3 tbsp. (45 mL) of batter for each crêpe. Tilt and swirl the pan to spread batter evenly. Cook for 1 to 2 minutes or until bottom is golden and edges begin to lift. Flip and cook for 10 to 15 seconds. Remove and stack until ready to use.
Fill each crêpe with 1 tbsp. (15 mL) preserves or apple, fold over, spoon on the cream (if using) and strew with fruit. Pass the maple syrup.
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