Thursday, 5 February 2015

Crepe Batter



2 Eggs
2 Tablespoons Rum
1 Teaspoon Lemon or Orange Zest
1 Cup Milk
1/4 Cup Water
1 Cup Flour
2 Tablespoons Butter
1 Teaspoon Vanilla

Butter for frying


Heat a skillet to medium heat and add the two tablespoons of butter. Melt the butter and continue to cook until bubbly, and just turning brown. remove from heat and allow to cool for 5 minutes.

In a blender combine the eggs, rum, lemon or orange zest, milk, water, flour and vanilla.

Add the slightly cooled browned butter to the blender and pulse for about 15 seconds until just combined.

Chill batter in fridge for at least one hour, or over night.

To cook, heat a skillet over medium heat.

Melt about 1/2 Teaspoon butter in the skillet and add about 1/4 Cup batter. Swirl the batter to thinly coat the entire bottom of the pan. Cook for about 2 minutes, carefully turn over and cook an additional 2 minutes.

Fill or serve with bananas, chocolate, berry sauces, whipped cream, maple syrup, cream cheese, mascapone cheese or whatever you can dream of.


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