Ingredients
Equipment
Method
Crepes:
- Beat eggs with a wire whisk in a large bowl until frothy, Stir in milk, vanilla and melted butter.
- In a medium bowl, sift flour, then add sugar and salt. Gradually add to the milk mixture and continue whisking to remove lumps.
- Cover and refrigerator batter for at least 1-2 hour or overnight. This allows the air bubbles to relax and the dough to thicken as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 10” fry pan is an option) over medium heat until hot.
- Lightly brush your pan with oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom.
- Cook until the top of crepe is dry and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over. Cook for about 15 seconds and check by lifting side of crepe and it should be lightly toasted. Add to flat baking dish and continue with remaining batter. Continue to brush oil to pan as needed.
Cottage Cheese Crepes:
- Combine cottage cheese and cinnamon is a bowl. Add about 3 tablespoons per crepe and then roll. Place the crepes in a baking dish covered into a 275°F degree oven for about 20 minutes to allow the cottage cheese to warm.
- Plate the crepes and add fruit, maple syrup and a dust of icing sugar. Enjoy!
Caramelized Apple Crepes:
- In a large skillet, add butter and once melted, add the sliced apples over medium heat and cook just until softened, about 15-20 minutes. Add brandy or bourdon about half way of cooking. Then add maple syrup and cinnamon just before serving.
- Open crepe, and add 2 heaping tablespoons to a quarter of the crepe and fold twice. Place two crepes on each plate. Top with chopped walnuts, maple syrup, and icing sugar is so desired. Serve with whipping cream.