Crepe

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recipes

CrepeApril 29, 2007

Crepe

Parisian Staple
I survived with crepes when I was in Paris. At under 5 Euro, it was the cheapest street food I could get...and there was quite a variety to choose from: sugar crepe, ham, cheese, etc. It's versatile too...good for dessert and likewise swell as an entreé.

Since moving to Sagada, crepe has been a breakfast staple. It's easy to make and I'm only limited by my creativity in what I want to do with it.

Aprés Yoga Breakfast
After sunrise yoga at Kiltepan, I invited the group for chilling out and a light crepe breakfast at my place. For topping? Bananas, mangoes, blueberries, strawberry preserves, honey, grated chocolate, peanut butter and lastly, heavy creme...yeah, choose your wild and go nuts! Looking please and satisfied, Elle remarked, "...this is another recipe you should share with us." Well, here you go, Elle:

Crepe Recipe:

    Ingredients: (1 serving of two 12-inch crepes)
  • 1 egg
  • 1/4 cup flour
  • 1/4 cup water
  • 1 tsp butter
  • 1 tbsp honey
  • 1/2 tbsp salt
  • 1 tbsp rum (optional)
  • 1 tsp butter (for frying pan)

  • Whisk everything and let it stay for 1 hour, allowing the water to be fully absorbed by the flour. Heat butter in skillet (or frying pan or even a wok) in medium low heat. When hot, put half the batter into the center of the skillet and slowly swirl, spreading the batter into a bigger circle until it's about 12 inches in diameter. Flip after 2 minutes. You many need to use a spatula or just get hold of an edge and flip it by hand. Heat the other side for 1 minute. You may have to experiment with the time. Your crepe is done.

    Preparation: Here's what I do. I drizzle honey on it, then grate dark chocolate. I top it with mangoes and generously ladle some thick creme (or yogurt). I fold it to a quarter size or roll it like a joint...ooops, rather like a tobacco on rolling paper. Voila! Sink your teeth in it.

--- TheLoneRider

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