Do you look for a dish you like in a restaurant and forever after always order that dish? I actually do. I am talking about, why wreck havoc on perfection? It drives my hubby crazy. He does not have it. The specific dish I am talking about may be the strawberry crepes at Village Inn. I usually get them organized. Always. Why?
- They're seriously good.
- Irrrve never make sure they are in your own home. (Cuz crepes are frightening.)
Funny factor. Next brunch my hubby was motivated to make crepes. The person whose skills in the kitchen area include making eggs. and virtually little else. I had been laughing inside and expecting a legendary fail but was completely surprised as he been successful. And simply! Honestly, I had been just a little miffed that the culinary neanderthal had triumphed at something I seemed to be too scared to test.
The key to his success? An excellent easy recipe that does not need you to chill the batter to have an hour or even more (a primary reason I'd prevented crepes - Irrrve never plan in advance). Along with a non-stick fry pan or skillet. Seriously no fail.
Well, after i placed on my big girl panties and made the decision to test which makes them myself, I made the decision I wasn't just will make crepes, I would make bananas and cream crepes such as the ones at Village Inn! After plenty of internet searches and a few adjustments, I have got something close enough which i may really order different things the next time.
Should you feel good visiting a video tutorial, read this one. He disses making the batter inside a blender, but simply ignore him since it is much easier. Beginning at approximately 1:10 he demonstrates how to create a crepe. He means they are much thinner than me, however, you obtain the general idea.
Here is a crappy photo of my crepes:
One for reds is generally a mottled light brown, and yet another side have a lacy golden brown pattern. They're Super Easy to switch over. You simply slip a spatula under it and switch it over. Also it holds together and does not rip apart!
Now, many people prefer to roll their crepes, but I love to fold them. I spread half the crepe using the cream mixture like so:
Then fold the very best over, and fold in two again:
One more thing, it's not necessary to fill all of them bananas and cream. You can easily use fruit or attempt what my brunch friend does - fill all of them with bananas, bananas, and Nutella!
Crepes is yet another savory dish, full of veggies and sauces. Just Google "savory crepes recipe" and you will find all sorts of recipes to test.
You shouldn't be afraid to test which makes them, much like me. It can be done! I suggest making the strawberry glaze and cream filling first.
4 eggs
2 cups all-purpose flour
1 cup milk
1 cup water
1/2 teaspoon. salt
4 Tablespoons of. butter, melted
Add all ingredients right into a blender. Blend until smooth, scraping lower sides when needed.
Heat an 8- or 10-inch nonstick griddle or fry pan over medium heat. Gently coat with cooking spray. Pour about 1/4 cup of batter into pan, tilting the pan inside a circular motion therefore the batter jackets evenly. Prepare until top is dry and bottom is really a light golden brown (about 45 seconds). Switch having a spatula and finished cooking other part (about 20 seconds). Repeat with remaining batter. (You most likely will not require more cooking spray.)
Makes about 16-18 8-inch crepes.
1 cup heavy whipping cream
8 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon. vanilla
In a tiny bowl, beat the cream until stiff peaks form put aside. Inside a medium bowl, beat the cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Refrigerate until using.
4 cups fresh, sliced bananas
1/2 cup sugar
1 1/2 Tablespoons of. corn starch (= 4 1/2 teaspoon.)
3/4 cup water (or even more for any thinner glaze)
1 teaspoon. fresh lemon juice
red food coloring, optional
Mash enough bananas to equal 1/2 cup strawberry puree. In a tiny saucepan, mix together sugar and corn starch. Whisk in strawberry puree, water, and fresh lemon juice. Provide a boil over medium heat prepare and stir for just one minute, until thickened (adding a bit more water if you prefer a thinner glaze). Stir over a couple of drops of red food coloring, if preferred. Let awesome to 70 degrees before stirring in sliced bananas. Refrigerate leftovers.
