Friday, July 6, 2012

Dessert Crepes


A Ingredients

Eggs                              2 heads

Milk                             ¾ cups

Water                           ½ cups

All purpose flour          1 cup

Sugar                            1 tablespoon

Butter, melted              3 tablespoon



B Ingredients

Fresh fruits                       to taste

Whipped cream             2 cups

Chocolate morsels        ½ cup

Peanuts, chopped           2 tablespoon



Directions:

1. Measure all A ingredients into a blender, blender in medium high speed until well blended.  Pour batter into a big measuring cup and cover with plastic wrap.  Place in the refrigerator for 1 hour, up to 48 hours. 

2. Meanwhile, prepare B ingredients.  Cut the fruits into desired portions, beat the whipped cream, melt the chocolate morsels in a bowl in the microwave, scrap with a rubber spatula into a piping bag. 

3. After one hour, heat up a 10-12 inch flat bottom frying pan, rub some butter on the surface, ladle in the batter, swirl to evenly coat the bottom, cook until the crepe looks dry. Then flip, cook an additional several seconds, remove from pan and place on a clean working surface. 

4. Place the crepes flat on a surface.  Imagine a pie chart divided into six portions, on one of the slices, spread whipped cream, fruits, melted chocolate, and nut toppings.  Fold the crepe in half with the filling still in the middle, fold in the left and right side of the crepe, serve with some more chocolate syrup on a plate or wrapped in paper on hand. 



Serving: 4

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