date: Monday, August 8, 2011
title: Crepes
If you want to try this recipe, simply make the crepe batter and choose the flavoured sauce u want and make it. Serve with vanilla ice-cream and yoghurt!
Crepes
1 cup plain flour
2 eggs
280-300ml milk
20g butter,
Pinch salt
Olive oil, for cooking
1. Sift flour into a bowl. Make a well in the centre and add eggs, whisk starting in the centre and drawing in the flour. Add the milk a little at a time whisking until batter is the consistency of thick cream.
2. Melt the butter until foamy and a little nutty then pour into the batter with a pinch of salt.
3. Heat (22cm base) crepe pan over medium heat, add a little oil to coat the base then ladle in crepe mixture, turning to coat the base completely. Cook 1-2 minutes until light golden and lacy. Turnover and cook for 10-15 seconds. Remove to plate and keep warm. Repeat using the remaining crepe batter.
Orange Sauce
2 large oranges, rind finely grated, juiced
6 tbs caster sugar
30g butter, chopped
To make the orange sauce, combine the orange rind and 4 tbs of the sugar in a bowl and use fingertips to rub them together. Strain the orange juice into a jug; you should have 250ml (1 cup). Sprinkle 1 tbs of the remaining sugar over the base of warm crepe pan, cook over medium heat until sugar melts and turns golden. Add half the orange sugar and stir to dissolve. Add 125ml (1/2 cup) orange juice and stir to dissolve the sugar. Add half the butter and shake the pan until combined. Add three crepes, one at a time to pan and fold into thirds, spooning over the sauce to coat the crepes.
Strawberry Coulis
1 punnet fresh strawberries (hulled)
2 tablespoons icing sugar
For coulis, puree strawberries and icing sugar in the chopper attachment of stick blender until mixture forms a liquid. Strain through a fine sieve and discard seeds.
Blackberry sauce
2/3 cup caster sugar
1/2 teaspoon vanilla bean paste
125g blackberries
2/3 cup cold water
Place sugar, vanilla paste and 2/3 cup cold water in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add blackberries. Simmer for 3 minutes or until berries start to collapse. Remove from heat. Cool for 10 minutes
Blueberry Sauce
2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.
Serve over puddings, cake, or ice cream.
Mango Coulis
2 cups (315g) cubed fresh mango
1 teaspoon white sugar, or more to taste
Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over crepes when plated.
