DESSERT CREPES

Delphin Gomes

INGREDIENTS:

1 CUP all purpose flour
2 TABLESPOONS sugar
1 CUP milk
2 eggs
1/3 CUP water
2 TABLESPOONS butter, melted and cooled a bit
FLAVOR OF CHOICE (GRAND MARNIER) 1 TABLESPOON, OPTIONAL
1 TEASPOON vanilla

PROCESS:

1. Combine flour and sugar in a large bowl.
2. Add eggs and half the milk and whisk the batter until combined. Do not overmix.
3. Add remaining milk and vanilla (and flavor) and whisk together.
4. Add water and whisk.
5. Add butter.
6. Let sit at least 1 hour before using. Can refrigerate overnight.
7. If you mix using this technique, you will not have lumps.
8. This recipe makes nine or ten 10-inch crepes.

9. Heat crepe pan over medium heat. Brush lightly with butter. Ladle batter onto pan and hold and turn pan at an angle so batter coats it in a thin layer. Cook until slightly browned, then flip and cook the other side briefly – just to get a little color. Crepe should be thin and delicate, but not lacy and crunchy – if lacy, use more batter for the next one. You may need to adjust the temperature and batter amount to find the right balance.

10. Stack crepes on aluminum foil – they can be reheated in the oven or even microwaved briefly. They can be frozen too.