|crêpe with salsa|
We're trying to master the art of the crêpe. They have to be thin enough to fold but not so thin they fall apart.
We have a crêpe machine now as the pan wasn't working out quite right. Couldn't get the wrist twist down.
Ingredients: Makes 8 sweet crêpes
1/2 c water
3 tbsp melted unsalted butter
1/4 tsp salt
1 tsp vanilla extract
2 tbsp sugar
1 c flour
3/4 c milk
Mix together first 6 ingredients. Then alternate adding flour and milk, mixing well. The batter will be thin. It should pour easily, not as thick as pancake batter.
If you are using a crêpe machine, follow their directions for temperature settings and cooking times.
For this recipe we are filling the crêpes with chunky cooked apples.
2 c diced tart apples
1 c water
1/2 c sugar
5 tsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp lemon juice
Cook apples and water over med heat for 10 minutes. Combine sugar, cornstarch, cinnamon and nutmeg together and add to cooking apples. Boil for 2 minutes. Remove from heat, add lemon juice. Keep warm until crêpes are made.
For multiple servings at a time, hot hold prepared crêpes in oven at 170 degrees, separated and stacked with baking paper between each set of crêpes. When ready to serve, place warm crêpe on plate, adding hot apple mixture quickly. Fold and continue until all crêpes are prepared.
Top with whipped cream, powdered sugar, cinnamon sugar, etc. Whatever you like.
Apple mixture and crêpes can be made in advance and warmed in the morning.
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032