Monday, June 13, 2011

Crepe Cravings

Recently, I found myself craving home where back in Canada, there were many weekends where I would wake up to Saturday morning crepes that my mom would be making. Soft, buttery goodness that I enjoyed with sour cream and tea. I have found that it takes a certain kind of crepe to be sour cream worthy. And for years I have tried to master my mother's take on them.

2 cups milk
1/2 tsp Baking powder
3 each eggs
2 cups flour
1 cup boiling water
Salt to taste
3 tbsp sugar
6 tbsp melted butter

In a medium bowl, begin with the milk and in the order above add an ingredient at a time to it. Whisking each one in before adding the next. In the end it you still feel that the mixture is too thin, extra flour can be added. The crepes are cooked on a hot buttered skillet, taken off heat when pouring batter and placed back on to cook.

I like them plain with sour cream or jam, but another way to serve them is with cottage cheese blended with enough sugar to make it sweet. I usually use the food processor for this, just because it helps to make a smooth consistency. And after you spread the cottage cheese on, feel free to sprinkle any combination of dried fruits. Roll it up and warm them on skillet. Lastly, once placed on a plate drizzle with heavy whipping cream. Unwhipped, is the secret to my moms special savory sauce.

Saturdays at home, hope.

No comments:

Post a Comment