Food Week: Day Five

Friday, May 27, 2011

I know this isn't what you're likely to be making on a Friday morning, but I decided to post it today in case you wanted to use it tomorrow! Just a couple notes for anyone else who is a total crepe rookie like me... 
1. Don't try to make them too thin, they will get crispy and gross. 
2. Don't cook them for too long. They are thin so they cook very quickly.
3. The second side will never look as nice as the first, so roll, fold or lay them with the nice side facing up!


White Chocolate Crepes

What you need:

1 cup flour
1 tsp baking powder
1 cup milk
2 eggs
2 squares Baker's white chocolate, finely grated

How to make it:

Combine flour, baking powder, milk and eggs. I used my magic bullet blender for this because I found this is the best way to get the batter smooth... You can't have any lumps. When batter is smooth mix in white chocolate. 

Heat a pan over medium to medium-high heat. Grease the bottom of the pan lightly. Pour 1/4 cup of batter into the pan and tilt the pan or smear with a spoon to make the batter thin and cover the entire bottom of the pan. (I used a 11 inch pan, if you're making larger crepes, adjust batter quantity accordingly) Cook until golden then flip and cook the other side. 

If you heat your oven on a low heat setting and place a baking sheet inside you can store all the crepes until they're ready to serve.

Enjoy! Top with whatever you like. I would recommend berries, maybe some more chocolate, a sprinkling of icing sugar, or whipped cream if you're into it (I'm not!).


3 wonderful comments:

Tara said...

Mmmmm... crepes are my favourite! I've had them with chocolate on them, but never cooked in them...

Lisa Fergus said...

ummmm, YUMMY!!!

Erica @ Acire Adventures said...

Yummy is right! And Tara, I'd say these are still best served with chocolate on top too... but that's just me! :)