Crepes |
1.5 c | Pastry flour |
2 c | Milk |
2 | Eggs |
2 | Egg yolks |
1 tsp | Sugar |
1/4 tsp | Salt |
ghee |
For Suzettes: | ||
1 | Orange | |
1/4 c | Kirsch | |
1/4 c | Cointreau | |
2 Tbsp | Sugar | |
1/2 c | Butter (unsalted) |
For Chocolate: | ||
1/2 lb | Chocolate chips | |
12 oz | Raspberries | |
1/2 cup | Sugar syrup | |
Chocolate syrup |
Blend milk, pastry flour, eggs. salt and sugar in large bowl. |
Wisk until smooth. |
Let batter sit if refrigerator overnight, if possible. |
Add 1 tsp ghee or butter to moderately hot omelette pan. |
Pour in a thin disk of batter, then spread around pan. |
When top is dry and bottom is lightly browned, flip. |
For chocolate crepes: | |
Dot the top surface with chocolate chips. | |
When bottom is done, remove from pan. | |
Place strawberries or other fruit along middle of crepe. | |
Fold in sides. | |
Glaze plate with raspberry sauce and place crepe on sauce. | |
Serve with chocolate sauce. | |
For crepes suzette: | |
Melt butter in small saucepan. | |
Add 1 tsp orange zest and/or extract and sugar | |
Add juice of orange and cointreau. | |
Stir over low heat until slightly thickened.. | |
When crepes are done, dip each in sauce and fold into quarters. | |
Serve with sliced, roasted almonds and flambe with kirsch. |