Thanks to the recent celebratory foot-ball Sunday (kitten half-time anyone?), I had the opportunity to share in the preparation & consumption of a new twist of crêpe. I love crêpes, they are one of my favorite foods to prepare, but I have always made larger crêpes, stuffed or drizzled with yummy items.
I can officially say that miniature crêpes make an excellent delight to dip in Fondue; the Fonduper opportunity was made possible by the fabulous
Claire Joyce & Garth Johnson hosting their annual
SuperFonduperBowl Party.
My essential partner in this cooking adventure was the wonderful
MissCharissa who is well accustomed to the preparation of such delights and was reason I found myself in this situation for sharing this experiment in crêpery cuisine.
Take your favorite crêpe recipe, plop a tablespoon of batter on the pan, and fold the end result in quarters.
Spice it up by arranging it on your favorite bowl or plate.
3 batches later...3 plates full of mini-crêpes!
Glass plate: bourbon sweet
Red bowl: savory fresh greens surrounded by hearty rye
Yellow plate: more savory greens
My favorite recipe:
3/4 c. milk
1/2 c. water
1 c. flour
2 eggs
3 T. melted butter
Mix in blender, pulse for 5 seconds, scrape the sides, pulse for 5 more seconds.
Tip: add flour & melted butter quickly, don't let them sit in the liquids for too long.
Frigerate for 1 hr or freezerate for 20 mins or so.
Set crêpe pan on high heat, adjusted so that each crêpe cooks for 30 secs, then is flipped & cooked for 10 more.
To accomodate the sweet & savory, we added different ingredients to each batch:
Hearty Rye (by MissCharissa): use rye flour, add molasses + caraway to taste
Fresh Greens: add fresh chives, spinach, rosemary + 1/4 t. salt
Bourbon sweet: 2 T. of your favorite bourbon or rum (to taste), 1 t. vanilla + 1-2 T. sugar
Enjoy.
