Crepes rather than pancakes were the standard in house growing up. My mother always cooked them by feel just kind of throwing them together. I've never been able to get an exact recipe from her, and well now, I've fallen to the same fate as she - just kind of throwing them together. I've actually adapted her recipe a bit adding a little whiskey, which nicely complements the flavor of maple and seems to create the perfect crepe batter every time (even if you don't measure like me).
Crepes with Maple Syrup
1 3/4 Cups Flour
1 Tsp Baking Powder
2 Tbsp Maple Sugar
Pinch of Salt
3 Cups Milk1 Large Eggs
2Tbsp Whiskey2 Tbsp Butter
Combine flour, baking powder and granulated maple sugar. Make a well in the dry ingredients and add milk, water and whiskey. Mix well. My mother actually mixes the ingredients in her food processor. I usually do it the old fashioned way (it helps me feel a little less guilty about all the crepes I eat). Add eggs. Blend until batter is smooth, or nearly smooth. Liberally grease a frying pan, crepe pan or griddle with handle on medium high heat. Pour approximately 1/4 cup of batter into the pan. Swirl the batter by lifting the pan and tilting it in a circular motion. The batter should form only a thin layer across the bottom of the pan. Bubbles will form on the top of the crepe, when the bubbles have all popped the crepe is ready to flip (the crepe will also be golden brown). Flip. Cook the second side for an additional minute or two. Serve with plenty of maple syrup. They're also good with fresh fruit, yogurt, whipped cream, ice cream, or, well, nearly any other topping you desire. Enjoy!
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