Tuesday, March 5, 2013

Fast and Easy Crepes

We've missed you. We've been working on a cookbook, doing some cooking demonstrations, and getting organized for 2013. You'll likely notice a new look and a new, and shorter blog name. No, we didn't make a spelling mistake--it's DINNER OUR on purpose, because this way it says OUR DINNER backwards! Coming or going, dinner is where we're headed!

Now it's almost spring--are you all ready for the demands warmer weather can bring? Whether it's getting the garden prepped, cleaning out flower beds, or washing winter grime off the windows, we tend to have less time for meal making as the days get longer, for some reason. If you can relate, then you'll like our recipe for fast and easy crepes. They are Ooola-la Crepes because they are not only delicious, they are made in a blender and don't need a crepe-maker. And they're so versatile they work well for either sweet or savory crepes.

Following the recipe you'll find a video demonstration, so you can see what we mean when we say this recipe is FAST and EASY! Let us know what you think if you try it out, and in the meantime, here's to gathering 'round the table for dinner our!

OOOLA-LA CREPES (Yield: 15 crepes)

Prep time: 5 minutes; Cook time: 5 minutes

2 cups whole milk, divided
4 large eggs
1/2 teaspoon kosher salt
1 1/2 cups flour
6 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Put 1 3/4 cups of milk, eggs, and salt into a blender. Whiz for a about a few seconds until everything is blended well. Remove lid and add flour. Cover and blend until batter is smooth, about 20 seconds. Remove lid, pour in melted butter; cover and whiz until combined, about 10 more seconds.

Transfer batter to large glass bowl. Let batter rest for at least 5 minutes and up to 24 hours. (If resting more than 30 minutes, store batter in refrigerator). When ready to make crepes, test batter's consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it seems too thick, whisk in up to 1/2 cup of remaining milk.

Heat an 8-inch nonstick skillet over medium high heat until it's hot enough for a drop of water to sizzle upon contact. Using a folded paper towel, spread about 1/2 teaspoon butter over pan surface. The butter should sizzle but not instantly turn brown.

Using a 1/4 cup measure, pour batter into hot pan and move pan so batter covers entire bottom of pan. When edges of batter start to crisp and the batter surface is no longer shiny, it's time to turn your crepe. Cook other side until nicely browned.


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