My fridge was stocked full of fresh fruit after a visit to our local farmers market, so I choose to make homemade whipped creme and fruit filled crepes.
The crepe pan I am using is Cuisinart Model#623-24 10" pan.
To make a simple crepe mix, I use this recipe:
Ingredients
3/4 cup cold milk
3/4 cup cold water
3 eggs
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
5 tablespoons melted unsalted butter
2 1/2 tablespoons cooking oil
In a blender or mixing bowl with whisk, combine all ingredients except for the cooking oil till it's thin in consistency. Refrigerate the batter for at least 1 hour. Lightly brush the skillet with oil and place over medium-high heat. I make sure the pan is hot then simply pour about 1/4 cup of batter in the middle of the pan and quickly tilt the pan in all directions to evenly distribute the batter. You want the pan to be coated with the mixture, but thinly coated. It should not be thick, like a pancake. When slightly brown on the underside, turn the crepe with a spatula onto the other side and cook for a few seconds. Remove from pan by sliding it out gently onto a plate.
You can sprinkle the plate with some powered sugar, then place some fresh fruit or preserves on the inside. Fold the crepe over and add more topping.
I included some fresh homemade whipped cream, but you can omit that if you prefer. My filling was so simple. I simply sliced up some fresh strawberries, added some lingonberry preserves which i microwaved for 30 seconds, then mixed them together.
