Crêpes – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.16 Crêpes with Whipped Cream, Pecans and Maple Syrup /2014/10/29/crepes-with-whipped-cream-pecans-and-maple-syrup/ Wed, 29 Oct 2014 13:25:23 +0000 http://www.audrey74.com/?p=3267 Crêpes with Whipped Cream, Pecans and Maple Syrup

Growing up, Halloween was not a holiday we celebrated, but when I moved to Canada 11 years ago I embraced it. My kids also look forward to it, the decorations, the treats and the costumes. When the Land of Nod asked me if I wanted to try their Meri Meri Halloween kit I was excited. The collection is charming, uses lovely quality paper, fun motives and isn’t cheap looking. I shared two recipes with them and these crêpes were part of the post. While these crêpes are sweet like cupcakes, cake and cookies, they are not a typical Halloween treat. I also like that they have a distinct fall flavour. They would also be great as a very decadent breakfast option.

As you can see, hot crêpes and whip cream should be consumed right away, not photographed. While they still tasted great, they do look messy and sad in above picture ;). Anyway, try them and have some fun with Halloween. The kids and I really enjoyed setting up early Halloween decorations.
Halloween

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Crêpes with Whipped Cream, Pecans and Maple Syrup

Prep Time: 45 minutes

Cook Time: 20 minutes

Yield: 8-10 crêpes depending on how thin you can get them.

Ingredients

  • 200 g flour
  • salt
  • 4 eggs
  • 200 ml milk
  • 200 ml water
  • vegetable oil
  • 1 cup chopped pecans, toasted in pan
  • whipping cream
  • maple syrup

Instructions

  1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are no lumps. Let rest about 30 minutes at room temperature.
  2. While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Mix in a table spoon of maple syrup. Set aside.
  3. Chop your pecans and toast them on low heat for a couple of minutes. Set aside and let cool.
  4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
  5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream, sprinkled with chopped pecans and a generous drizzle of maple syrup.

Notes

My whip cream looks really messy in the pictures. The hot crêpes will make the whip cream liquify again, so serve immediately for prettier serving. This is a result of taking photos instead of eating fresh crepes 😉

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Giulia Collage 2 Giulia Doyle 4

Land of Nod provided me with the party and decor items. I was not asked or paid to write this post. All opinions are my own.

]]> Crêpes with Strawberries and Whipped Cream and a Happy Canada Day /2013/07/01/crepes-with-strawberries-and-whipped-cream-and-a-happy-canada-day/ Mon, 01 Jul 2013 10:15:53 +0000 http://www.audrey74.com/?p=1316 Crêpes - Audrey'sJust a quick post today to wish you a Happy Canada Day and to share our strawberries. Strawberry harvest is big this year. The farmer keeps giving us big baskets full of red, juicy and perfectly ripe berries. We’ve been packing them in lunch boxes, eating them as snacks, added them to cereal and even made this quick dessert.

I made savoury crêpes the other night and kept a couple on the side for dessert. While I like my sweet crêpe with lemon and sugar, we thought we’d make them a little more special this time by adding whipped cream and quickly stewed berries. They turned out a little fancy and perfectly red and white for Canada Day! Enjoy!

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Crêpes with Strawberries and Whipped Cream

Prep Time: 45 minutes

Cook Time: 20 minutes

Yield: 8-10 crêpes depending on how thin you can get them.

Ingredients

  • 200 g flour
  • salt
  • 4 eggs
  • 200 ml milk
  • 200 ml water
  • vegetable oil
  • 1 cup fresh strawberries
  • whipping cream
  • sugar

Instructions

  1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are not lumps. Let rest about 30 minutes at room temperature.
  2. While waiting, whip as much cream as you think you'll need (I used one cup) until you have firm, but soft tips. Add a teaspoon of sugar. Put aside.
  3. Wash your strawberries and cut into manageable pieces. Add to small sauce pan with a splash of water and a tablespoon of sugar. Heat until slightly soft and berries release juice. Put aside.
  4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn't release easily to flip, wait a little longer as it's not yet done. You can also flip the crêpes with the pan if you dare.
  5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream and berries.

Notes

The original crêpe recipe is from the Tiptopf cookbook and I've been making variations of it for the last 25 years.

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Crêpes - Audrey's

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