OLM’s Summer Sizzlers: Crêpes Your Way
Celebrate this long weekend with crêpes. This versatile dessert can be topped with anything from Nutella and bananas to bacon bits and cheese. The savoury and sweet combinations are endless; let your taste buds lead you to your perfect crêpe. Crêpes can be made ahead of time and whipped together at a moments notice, which is sure to impress any company. The following recipe is adapted by the Vizi family from The Fannie Farmer Cookbook.
1 cup milk
1/2 tsp. salt
1 cup flour
2 tbsp. melted butter
Beat the eggs well, then beat in the milk, salt, flour and butter with an electric mixer. All the “lumps” must gone. Cover and let mixture stand for a half hour to decrease air bubbles. Heat a non-stick pan (we use a T-FAL one), cover pan with a film of butter with a folded paper towel. Using a half cup measuring cup, pour several tbsp. of batter, then quickly tilt the pan, so the batter spreads evenly into the thinnest possible layer. Cook for a few minutes and flip with a large spatula, cook for another minute, then place on a cooling tray.
*If batter seems to be getting too thick as you get towards the end of it, add a little milk.
*Crêpes freeze well stacked and wrapped in foil or plastic with the edges tightly sealed. Defrost at room temperature before separating them.
1. Spread Nutella on crêpe and fill with bananas. Sprinkle icing sugar on top.
2. Spread strawberry jam on crêpe, fill with vanilla ice cream and wrap. Sprinkle fresh berries on top and drizzle with chocolate sauce and more jam. Sprinkle icing sugar on top.
3. Using leftovers, fill crêpe with turkey, ham, chicken or bacon. Add grilled vegetables and wrap. Cover with gravy or sauce of choice.
4. Make a breakfast crêpe by placing an omelette inside the crêpe and wrapping.
5. To wow your friends, make a banana or peach flambe to top an ice cream-filled crêpe.
The options are endless. Use your imagination and enjoy! Tweet your creations to @Ottawalifers.