Wednesday, April 1, 2009

Basic Crepes

This is the recipe we (actually Cori--thank you!!) made for the cooking class. We doubled it and there were no leftovers! I didn't even get one!

2 beaten eggs
1/2 cup milk
1/2 cup water
1 cup flour (use 1/2 whole wheat, 1/2 white)
1 tbsp oil or melted butter
¼ tsp salt

Combine eggs, milk, flour, oil, and salt; Whisk until smooth Heat an 8 inch non-stick skillet; remove from heat and add about 2 tbsp crepe batter. Lift and tilt pan to evenly spread batter. Return to heat and cook crepe until it appears dry. Cook on one side only. Invert crepe onto paper towel. Repeat process with remaining batter.

Notes: You can do so much with crepes. Like these Banana Caramel Toasted Coconut Crepes--delicious! For the cooking class I made an apple filling using the dried apples from the cannery. Just put desired amount of dried apples in a microwaveable bowl and add water just barely to cover. Microwave for about 5-6 minutes, stirring every minute, or until the liquid is absorbed. Add cinnamon and sugar to taste and serve inside crepes with vanilla yogurt and toasted walnuts or pecans. The Nutella was also very popular!

Buttermilk Syrup

This was a big hit at the cooking class. It's so yummy, and while I can't claim it's low-fat, it's much better for you than the original recipe was!

1 cup buttermilk
¼ cup butter
1 t. baking soda
2 cups sugar
2 t. vanilla

In a large saucepan, combine all ingredients except vanilla; boil for 5 minutes. Add vanilla. Serve on pancakes, waffles, crepes, french toast, or ice cream. It’s important to use a big saucepan because it froths a lot while cooking and WILL boil over if you use one that‘s too small. Ask me how I know that (and ask Cori Reynolds how much fun it was to clean!).