Friday, April 06, 2012
Sweet Vanilla Crepes with Warm Raspberries
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!
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!
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.
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 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.
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 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.
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?
Oh, and don't forget a nice dollop of fat free whipped topping.
Other variations would include powdered sugar and cinnamon.
Sweet Vanilla Crepes with Warm Raspberries adapted from Alton Brown
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.
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!