Danielle Berg’s Crepes (France)
(from jennarenay’s recipe box)
This is a favorite tradition of my family for leisurely sunday breakfasts. now i never measure it, but since the measurements are ingrained in my mind from years of making them growing up, i’ll include them
Source: Danielle Berg's recipes from the galley (from RecipeThing user veisner1977)
Categories: Danielle Berg, breakfast, not tried
Ingredients
- 2 cups of milk
- - 2 cups of flour
- - 1/3 cup of oil
- - 3 eggs
- - a dash of vanilla or almond extract
- - 1/2 teaspoon of salt
Directions
-
Combine all ingredients in a large bowl. Beat until smooth and bubbly. the consistency should be about that of heavy whipping cream. If too thick, add more milk. heat a large round skillet with a little oil, and pour a ladle of batter into the pan. rotate pan to spread around in a circle. use just enough to make a thin layer – if you use too much the crepes will be thick and chewy. when the edges begin to peel up and the bottom is light brown, use a spatula to flip it over and cook on the other side until little brown spots appear. this technique takes a bit of practice, so don’t be discouraged if you tear the first few. soon you will be a crepe master!
-
feel free to experiment and get creative with fillings, but here’s a few of our favorites:
-
- cinnamon and sugar
-
- powdered sugar with lemon juice
-
- fresh strawberries, raspberries, or blueberries
-
- peaches, cooked with butter, brown sugar, walnuts, and rum if available
-
- pear slices, candied walnuts, and brie cheese (add them to the crepe after you flip it, fold over,
- and allow to cook until it’s all melted together)
-
- and of course, crepe flambe avec gran marnier – for a dramatic desert, sprinkle the crepes with
- brown sugar and then pour heated gran marnier on top. light on fire.