Tuesday, December 28, 2010

Fruit Crepes

Ingredients for Crepes:
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup all-purpose flour
  • 4 tbsp Sugar
  • A pinch salt
  • 2 tbsp butter
For the filling:
  • 2 bananas
  • 3 tbsp butter
  • 1 lemon juice
  • 3 tbsp sugar
  • 1/4 cup Orange juice
  • 1/2 cup Raspberries (optional)
  • 1/2 cup Strawberries (optional)
  • 1/4 cup Apples
  • 1 small jar Nutella hazelnut spread
  • Confectioners sugar, for serving  

  1. In a bowl, whisk together the eggs, sugar and milk. In an other bowl mix the flour and salt.
  2.  In a small pan over low heat melt the butter and cook it until it is light brown.
  3. Add the egg, sugar and milk mix to the flour and salt and mix well so that there are no lumps formed.
  4. Add the browned butter and mix to the prepared batter. The batter should thin. If seems too thick, thin it out with a little more milk . Let the batter rest for 10-15mins.
  5. In the meantime you can do the filling for crepes.
  6. Peel bananas, cut into big bits. Wash and cut the apples. You can add any fruit of your choice.
  7. In a large pan melt the butter and cook until lightly browned, add the lemon juice and sugar, stirring so that the sugar dissolves.
  8. Add the bananas, apples and orange juice and cook for about 3 to 5 minutes so the flavors incorporate and the bananas are hot but not mushy. Add the raspberries and strawberries (optional). Stir gently to combine. Set this mixture aside and let cool slightly.
  9. After the crepe batter has rested for about 10mins,  heat nonstick flat pan over medium heat. Add one big ladle of  crepe batter in the center of the pan, remove pan from heat and tilt slightly to spread the batter over the entire pan.
  10. Cook for about 1 minute until the bottom side is lightly browned. With your fingertips and a spatula, carefully flip crepe and cook the other side for about 15 seconds. Remove crepes and continue with remaining batter.  
  11. Now place the crepes on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut spread.
  12. Pour a ladle of fruit filling to one side of crepes, so that you will be able to fold into triangular shape.
  13. Pour the fruit sauce on the folded crepes and dust with confectioner sugar.
  14. Great for dessert.

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