Crepes |
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| 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. | |