…from the Perspectives’ Kitchen
How you doin’? Tomorrow is Valentine’s Day! If you’re like me, you don’t like to go out to restaurants on “amateur” days when many restaurants are over-booked, understaffed. If you want to make your sweetie a special homemade dessert here is one recipe you ought to put in your Survival Guide. My crêpes will make you the star of Valentine’s dinner and it so easy. If you can scramble an egg, you can make a sophisticated French dessert.
This is one of the most romantic desserts you can easily make at home. Don’t be intimidated by the thought of making crêpes at home. My crêpe recipe yields perfectly delicate, tender results that are failure proof every time.
Crêpes are very thin pancakes that can be served with a wide variety of sweet and savory fillings and toppings. This dessert or breakfast staple dates back to at least 13th-century France.
Making homemade crêpes is easier than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics first. Crêpes are easy to make with just the basic ingredients you already have on hand.
Basic French crêpes start with a cup of all-purpose flour for the basic matrix; eggs act as a binder to hold all the batter ingredient together; milk adds moisture and keeps the crêpes light and tender; water helps thin the batter to keep the crêpes thin; just a pinch of salt enhances the overall flavor; and butter lends richness and moisture to the crêpes.
You can fill and top your crêpes with whatever you like! Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, chocolate sauce, Grand Marnier and granulated sugar and chocolate-hazelnut spread (such as Nutella) or peanut butter. They make perfect blintzes and you can also make savory crepes with a variety cheeses, meats, and veggies.
Prep time: 10 minutes
Batter rest time: 20 minutes
Cook time: 3-5 minutes
1 cup all-purpose flour
2 large eggs
1/2 cup whole milk
1/2 cup water
1/4 teaspoon pure vanilla extract( for sweet crêpes)
1/8 teaspoon salt
2 tablespoons butter, melted
ChefSecret: Stack the crepes with wax paper in between each layer. Place them in an airtight container or zip-top bag, then store in the refrigerator for up to two days. You can freeze the crêpes for up to a month.
Quip of the Day: I checked in to one of the haunted bed and breakfast places in France last summer. I had to leave because the place was giving me the crêpes.
Do you have a question or comment? Send your thoughts to firstname.lastname@example.org. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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©Perspectives/The Consulting Group, LLC, 2023
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