Saturday, July 14

Crêpes for brunch

I like serving crêpes for brunch. It's an easy recipe and process, but one that usually impresses. This particular time I used kamut flour, but two months ago, I used spelt.

For the batter start by beating two eggs with a pinch of salt in a large bowl. Add approximately 2 cups flour and 2 cups milk, until the batter is the consistency of condensed milk - runny, but not too runny. Then, to a medium-hot pan, add a sliver of butter, and a small ladle-full of batter. Working quickly, twirl the pan to shape the batter into a rough circle. See the air bubbles? Time to flip the crêpe!

For easy entertaining, I presented the crêpes with sweetened ricotta cheese (ricotta with sifted icing sugar and vanilla), fruit and chocolate sauce. Each guest assembled their own.

I like to fold my crêpes, but you could roll them like a "French burrito" and eat them with your hands. Easy and tasty and relatively healthy.

3 comments:

  1. I'll certainly second the "tasty" part of your comment. Nice to see your crepe there, however the time we came and ate with, you mine had a bit more chocolate sauce.

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  2. welcome back from your trip :)

    This was the time your family was here (and L ate 8 crepes!)...I've just been late with posting.

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