My brother called crepes ‘creeps’, and that’s how I always think of them. They’re fun to eat, easy to make, and kids love them. (So do grown-ups, lol)
I have several crepe recipes – but this one tops them all.
Andrea’s Splendiferous Crepe Recipe!
2 Cups flour
2 teaspoons vanilla extract
1 whole lemon or orange rind, grated.
2 soup spoons of mazola oil (corn oil or any veggie oil without a strong taste – no peanut or olive oil, for example)
Enough milk to make the batter velvety. (not too thick, like pancake batter, but not watery either.)
Put eggs, vanilla, rind and milk in mixer, then add slowly flour & oil.
Pan has to be HOT!
A spray oil is handy to make crepes.
I can’t tell you haw to cook them, because my husband or son does this. I cannot cook a crepe. t’s easy – you pour in a bit of batter and swirl it around so that it covers the bottom of the pan. When the batter starts looking dry in the middle, flip it over. Serve with: (one at a time, lol)
butter and sugar
Orange marmelade and Grand Marnier
Hot chocolate sauce
Cooked apples and Applejack brandy
Cinnamon and sugar
And here is the photo of me at the dinner party last week. I had my mouth full of desert, and of course, that’s when the camera pops out and someone yells ‘Cheese!’
Dinner was rack of lamb with truffle sauce, eggplant soufflées, porcini mushroom and foie gras terrine, and desert was a tiramisu! (recipe follows)
This, according to the great God of the Internet, is Sophia Lauren’s very own Tiramisu recipe.
EGGS, 3 separated
SUGAR, 5 tablespoons
MASCARPONE CHEESE, 6 ounces
LADYFINGERS, 1 large package (approximately 36)
ORANGE LIQUEUR, 1 cup
ESPRESSO COFFEE, 1 cup
BITTER CHOCOLATE, 2 ounces, grated
UNSWEETENED COCOA POWDER, 1/2 cup, or 2 ounces grated bittersweet chocolate
Combine egg yolks and sugar in a medium-sized bowl and beat well.
In a separate bowl, beat the egg whites to stiff peaks.
In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
Top with the remaining cocoa before serving.