Sunday, February 14, 2010

Raspberry-Filled Crepes of Awesomeness

Hello Yummiesites!

It has been a long time since I've last posted, as I have been rather busy and blah blah blah on with the crepes!

I bring to you today a special post for Valentine's Day food, in particular the Valentine's Day breakfast we just had of raspberry crepes. I've been making crepes for a couple years now, and they are, I must say, one of the most fun things to make in the world. And not all that hard, all told! This recipe is my own, but it greatly resembles recipes in various cook books, as crepe recipes are, all told, not THAT different from one another.

But mine is still the best.

Raspberry-Filled Crepes

1 cup all-purpose flour
1 1/2 cups milk

2 eggs

about a capful of vegetable oil

1/4 tsp of salt and/or a pinch of sugar

1 package of frozen raspberries (it is winter, after all)



1 8-10 inch skillet
1 small mixing bowl

1 whisk

1 spatula

1 1/4 cup measure

1 saucepan or pot
1 wooden spoon

plate to place finished crepes on

Music Listened To:
Herbert Howells's St Paul's Short Service and Like as the Hart, i.e. two of my favorite choral pieces or all time.



1. Combine all the ingredients for crepes in the mixing bowl and combine with a whisk. Easy, no?

2. Heat up an oiled/buttered skillet on the stove top. Ask girlfriend to start making the filling. Hehehe. Wait for the skillet to be sizzlin' hot.

3. This process is the fun and tricky bit, which I have provided a video to demonstrate! Have your mixing bowl, 1/4 cup measure, spatula and plate all readily at hand while doing this! Okay. Use the 1/4 cup measure to pour batter into the skillet. Immediately set aside and tilt the skillet in a circular motion to spread the batter out into a thin layer covering the bottom. As soon as you see things start to solidify around the edges, use the spatula to loosen them up, as they're the most likely part to stick. Then jiggle the skillet until the crepe comes loose and slides easily along the bottom.

Now, some people say this is all you need to do, and the next step is to just set it on the plate after about a minute. To them I say boo! Hiss! You're leaving out the FUN part!

Now, flip the pancake with a flick of the wrist. That's really all it is. Just a flick of the wrist. If I can get a complete newbie to do it perfectly on their first try, you can do it too. It may take a couple tries to get it right, but don't worry. The real key is to just know that it's going to flip nicely. If it doesn't flip right, the number 1 reason is because it's sticking somewhere, so make sure it's wiggling free before doing it.

And here's a video demonstration:

4. Oil or butter up the skillet again every couple times, unless you have an awesome cast-iron skillet, in which case you should just have to keep it hot and things shouldn't stick.



The filling was pretty straightforward. Put the frozen fruit (you can really use any kind of berry or cherry when it comes down to it) in the saucepan over very low heat. Add a little bit of water, some butter and some sugar to taste and heat slowly, stirring often. It should look something like this:

And when it's all done, place crepes on a plate, place filling along the center and fold over each side to form a roll.

Then eat. Yay!

So, if you've tried no other recipe on this blog. Empower yourself through making crepes! Believe that you are a good cook and scream "I can make crepes! Take THAT!" to the world. Okay, this is getting wierd.

Please enjoy the pictures of other Valentine's Day food we made!

(Yes, this picture was taken with the plate sitting on top of snow)

(Those are biscuits)

Happy Valentine's Day!

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