I've been dreaming about Paris a lot lately, as my husband and I are planning a vacation to France later this year. Although I firmly believe there is absolutely no way to recreate the pure decadence of true Parisian patisserie crepes, I found a recipe in the
Betty Crocker Heart Health Edition Cookbook that is pretty decent.
Ingredients (makes approximately a dozen):
-1 1/2 cups flour
-1 tbsp sugar
-1/2 tsp baking powder
-1/2 tsp salt
-2 cups milk
-2 tbsp butter or margarine, melted
-1/2 tsp vanilla extract
-2 large eggs
-butter, margarine, shortening (or cooking spray, which is what I used) to use on pan to keep batter from sticking
-berries, jams or preserves
-powdered sugar, to garnish
Mix flour, sugar, salt and baking powder together in a medium bowl. Slowly stir in milk, butter, vanilla and eggs. Beat with a whisk or hand beater until smooth.
Lightly butter or spray a 6" or 8" skillet pan and heat over medium until hot and bubbly. Pour about 1/4 cup of batter into the skillet and swirl around until a thin layer covers bottom of pan. Wait until it is bubbly, then run a spatula around to loosen the edges and flip.
When the crepe is a light, golden brown color, it is done. Repeat the process with the remaining batter. Stack the crepes on a plate as you finish each one, separating each layer with a sheet of parchment paper so they do not stick together as they cool. Try to keep them warm, or reheat before eating.
After you have finished cooking, spread jam, preserves or berries in a thin layer over the entire crepe and roll up, leaving the more attractive side showing. I think they are so pretty stacked and dusted with powdered sugar.
The crepes pair perfectly with Starbucks new Blonde Roast coffee. Yum!
Enjoy!
