Sent to you by nunok via Google Reader:
Looks like I'm still stuck on breakfast. This time crepes. Those thin, papery, and, oh yes, buttery pancakes that have left me intimidated all these years.
I'm not entirely sure why. I think crepes are more forgiving than pancakes, which tend to slide or fold in half upon the flop. And most of the time, good flop or bad flop, end up dense or doughy. Curses. I'm still working on my pancake recipe. Can you tell?
But crepes, you've been mastered. Along with your pretty, buttery, golden webbing.
Even better, they're best when prepped the night before. Meaning an extra snooze the next morning. Or more time to squeeze some orange juice. You decide.
Yield: about 16 9-inch crepes
- Make crepes ahead. Add crepe ingredients into a blender and blend for 30 seconds or until evenly combined. Scrape down sides if necessary. Allow to sit for at least 15 minutes or overnight in the refrigerator. Batter and flavor develop over the rest.
- Heat a large non-stick pan over medium-high heat. Once warmed, add a tiny bit of butter to the surface. It should bubble and brown quickly. This will give your crepe a nice color. Pour a little less than 1/3 cup of batter onto the pan. The crepe should be thin. Slowly tilt the pan in a circular motion to move the batter around the pan. Once batter stops moving, place back on the burner.
- Cook for 2 minutes. Using a thin spatula along with your fingers, flip the crepe and cook for another minute longer. Stack crepes on a plate and repeat.
- Make filling. In a bowl, add filling ingredients and stir until combined with a spoon or spatula. Skip getting out your hand mixer. Over beating mascarpone will cause it to become grainy.
- Serve crepes warm. Fill with a small dollop of mascarpone. Fold over twice. Top with berries of choice and 100% pure maple syrup.