Friday, April 06, 2012

Sweet Vanilla Crepes with Warm Raspberries

These aren't authentic crepes. There's nothing fancy about them, except the awesomeness.

When it comes to food like this, I don't claim that they are the best, or the most authentic. But, shut the front door, they're good!

And easy.

And fast.

The boys don't eat food like this. So, when the girl and I had a night to ourselves, I was trying to figure out what to eat. We weren't terribly hungry. So, I suggested crepes.

I do have a low carb version of this, that's actually pretty good, but this isn't it. I'll post that another time.

Okay, quick and easy. Let's do it!
Crack 2 eggs in a bowl, whisk them with milk, water and vanilla. Drizzle in melted butter, while whisking. If your butter is very warm, it can curdle the eggs, so whisk while you're doing it.

Please tell me that you microwave your butter and add it hot in your recipes. Cause I do. I'm not one of these patient cooks that lets their butter cool after melting. I mean, who has the time for that? When you're melting butter, you're getting ready for something seriously good, right? I don't have that kind of self control.

Moving on.

Now, add your flour and sweetener. Whisk till smooth.

Let this sit while you heat your pan. It works best with a hot pan. Besides, you're letting whatever air bubbles formed from the whisking to settle. It will only take a couple of minutes.

Right. Now I ask for patience.

I'm a contradiction.
I used a nonstick pan, but this will keep your crepes from really browning. If you want to use your cast iron, go for it. This is just what I grabbed.

I use a 1/4 cup measuring cup. You could use a 1/3 if you'd like. I just happen to like this size.

That way you can have more.

As soon as it hits the pan, it's going to sizzle, turn your pan, all around to spread it as thin as you can before it stops spreading.
Let it roll around.

It doesn't have to be perfect, they're going to be rolled up.

This is not science.

Well, actually cooking is science, but whatever.
Let this sit and cook on medium high heat for about 30 seconds, then flip.

Let it cook on the other side only about 10-15 seconds. Done!

Lay it on a plate, once it's slightly cooled, roll it up.

Continue with the other crepes. This recipe makes about 7 crepes, with the 1/4 cup measureing spoon. And the last one is sorta big.

While you're working on these, throw about a cup of frozen raspberries in a microwave save bowl. Or not, and burn your hands.

Set it on defrost for a couple of minutes. Keep it going until they're starting to break down, like this.
Then, shake a little sweetener over the top of them, and let them sit.

Once you're done, pour the raspberry sauce over the crepes, sprinkle with powdered sugar to make it fancy.

You could really top this with anything, my most favorite thing to put on them is cherry pie filling. But I"m trying to be good here and did the frozen raspberries, and you know what?

I didn't miss it one bit.

Oh, and don't forget a nice dollop of fat free whipped topping.

Other variations would include powdered sugar and cinnamon.
The girl ate hers like this.  You could also just use maple syrup, why not?

The Recipe:
Sweet Vanilla Crepes with Warm Raspberries adapted from Alton Brown
2 eggs
3/4 cup low fat milk
1/2 cup water
1 tsp vanilla
3 Tbl melted butter (or margerine works fine)
1 1/2 tsp Stevia (or 1 Tbl Splenda or sugar)
1 cup flour

Whisk eggs, milk, water and vanilla together.
Drizzle in melted butter while whisking. Gently whisk in sweetener and flour. Let sit 3-5 minutes while your pan heats up.
Lightly oil pan, use 1/4 c measuring cup to scoop out batter. Let cook 30 seconds, flip cook 10-15 seconds. Repeat until all batter is cooked, lightly oiling pan between batches.
When the crepes are cool enough to touch, roll them up.

Warm Raspberries
1 cup frozen raspberries
1 tsp sweetener (or to taste)

Defrost frozen raspberries until they start to break down slightly, sprinkle with sweetener and let sit for a few minutes. Pour over crepes and top with whipped topping.

Enjoy for a Easter breakfast!


Anonymous said...

Looks delish and sounds simple enough for me to try!

JenMarie said...

It is actually really simple! Let me know what you think!

Jana said...

Never tried crepes before so I'll definetely hafta give this one a try.

There was a show featureing crepes on food network a while back and they made it look so hard. Also, they filled theirs with nutella and strawberries...*swoon* Now that I know from you that they aren't that difficult, I'll have to get a jar of nutella and go nuts. hehehehe

JenMarie said...

No kidding. I used to try to fill them, too. But why bother? Just roll them and top them. It doesn't have to be INSIDE them.

OR You could spread them with peanut butter, roll them up and top with chocolate sauce. OMG.