Saturday, March 27, 2010
Sometimes you just have to put away your coordinated flatware and enjoy some simple food on a paper plate...preferably post-consumer and eco friendly paper. And that is exactly what I did with crepes this morning. I made a filling of cream cheese, raspberry jam, farmers market meyer lemon and orange zest with a little bit of honey and sugar. All things I already had in my pantry! At the grocery store, the raspberries, despite their early arrival looked really pretty so I made a syrup out of raspberries and blueberries with more fresh OJ, and sugar. The crepes, I made last night with a simple recipe given to me by the Chef at work. Now, don't be afraid about making them yourself. I know they have crepes right next to the berries all ready made at the grocery store but all it takes is patience and a few burnt ones to get the hang of it, and the batter goes a long way. After everything was made, I just didn't want to have to do dishes after breakfast. Because the filling was made right in the cream cheese container and mixed with a spoon, the berry syrup was made in the same pan the crepes were made in so I thought, "No need to get fancy...lets use paper plates today!" We're just sitting at home on a Saturday morning, after a long week at work, eating an actual meal...although, I somehow couldn't help myself from plating decoratively I confess. *giggle*
To make the crepes, I threw flour, sugar, eggs, milk and melted butter in a blender. I let the batter sit for about and hour then cooked them on a non-stick pan. I've never made crepes without a non-stick pan so I cant tell you how they'd come out-but make sure you use non-stick spray if you do. Once they start to brown on the edges, flip them using a spatula or if you're feeling daring, flip them right in the pan, no spatula!
Whichever way you decide to flip, make them, eat them, love them and enjoy being not so fancy, fancy!
This crepe recipe works really well and is usually another go-to recipe of mine.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
Non Stick Cooking Spray
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add nonstick cooking spray. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
1/2 pint Raspberries
1/2 pint Blueberries
Juice of half an Orange
2 tsp. Sugar, or more to taste
1 heaping tsp. Raspberry Jam
Cook on low heat until the jam and sugar melts and the berries get warm and soft. Add orange juice and stir gently until the mixture is "very warm", being careful not to let the fruit break down too much.
Cream Cheese Filling
6-8 oz Cream Cheese
I wanted to use up an open container of cream cheese so to the 6 oz. that was left in the container, I added, with a regular teaspoon, 2 teaspoons full of Jam, 1 teaspoon full of Honey, The zest of 1/4 lemon and 1/4 orange and a little bit of orange juice to thin it out a little. I tasted it and thought it needed a little more sweetness, then added a little sugar to finish.
Spread about 1 big spoonfull of filling onto the crepes and top with warm berry syrup.