Raspberry Crepes

A day off school means lazy mornings and crepes for breakfast.  Crepes fly off the plate hot and fresh as quickly as we can make them and leftovers don’t last long if there are any, so the original recipe we follow gets tripled at least and often quadrupled.  The process takes a long time which means that my star crepe maker usually gives in to hunger and the sweet smell of hot batter and disappears halfway through leaving me to finish up, and sometimes, to get creative.

Serrano ham and provolone cheese was the favorite alternative to plain in Spain.  Here I use prosciutto and provolone instead which is nice, but not quite the same.

And when a bit of sweet is what I need, but not too much, I turn to frozen berries, thawed a bit.

This morning raspberries brought the bitter and the dollop of whipped cream the sweet to create a really beautiful breakfast with a hint of pampering.  This would look great on a room service tray with champagne, no?

The Basic Crepe Recipe:
~ 1 cup all-purpose flour
~  1 egg
~ 1 1/4 cups milk (I use 1%)
~ 2 t. melted butter
Whisk all ingredients well until there are no lumps.
Preheat a no-stick pan on medium heat.  It is ready when droplets of water sizzle and evaporate when flung on the pan.
Spray lightly with cooking spray.
Put 1/3-1/2 cup (depending on pan size) of batter into the pan and rotate the pan until it covers the bottom.* 
When you see small bubbles come through the top and the edges are a little dry, then flip.  Cook another 2-3 minutes.
*If you are adding cheese, ham, fruit, or other fillings, then add them now quickly while the batter is still wet on this side.  For thicker fillings drizzle a little more batter on top.  Flip these heavier crepes carefully.
~ Frozen fruit, thawed and drained of juice.
~Fresh fruit finely chopped.
~Deli meats and cheeses.
Top with:
~ Ice Cream
~ Whipped Cream
~Shot glasses of liqueurs
My Favorites:
~Made plain, then filled with Chicken Paprikash and rolled up like a burrito.
~ Serrano ham and provolone
~A Plain Crepe topped with fresh lemon juice and a bit of granulated sugar.
~Nutella and a splash of rum

About Tiffany

I'm eclectic. Sometimes that's a good thing because I can do bits of everything. Sometimes it's aggravating because I get distracted by so many amazing things. Mostly, I love photography and family, travel and writing, cooking, reading, art, and coffee. Sundays are church days to regroup and refocus. God's in charge here.

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