Monday, July 5, 2010
Classic French Crêpe
Crepes are so thin and delicate, you won't feel 20 pounds heavier after you eat it! Plus, you can fill it with whatever filling you like - savory or sweet. In this recipe, we filled our classic French crepes with Nutella, a hazelnut spread that is uber popular in France. Bon Appétit!
1 cup of reduced fat milk
1/2 cup of all-purpose flour
2 tablespoons of sugar
1/8 teaspoon of sea salt
3 tablespoons of unsalted butter, cut into 12 cubes
1/2 teaspoon of pure vanilla extract
8 tablespoons of Nutella
Powered sugar for garnish
1 cup of strawberries
1 cup of raspberries
1/2 cup of heavy whipping cream
3 teaspoons of powdered sugar
KitchenAid stand mixer and whisk or large bowl with a whisk
Measuring cups and spoons
Rubber flat spatula
Pastry bag (for the whipped cream)
In a KitchenAid stand mixer with a whisk attachment, add the eggs, milk, flour, sugar, and salt. Mix until the mixture forms a smooth batter. Preheat a medium nonstick skillet over medium-low heat. Add 1 cube of butter to the pan. When the butter has melted, add 1/4 cup of batter and quickly tilt and swirl the pan to form an even layer of batter on the bottom of the pan. Cook for 1 minute until set and slightly browned. Using rubber spatula, carefully flip the crepe over. Cook for another minute and place the crepe on a flat surface. Repeat this process with the remaining butter and batter. Place the Nutella in the middle of the crepe, forming a straight line. Then fold the crepe in half and begin to roll into a tube shape.
For the whipped cream: In a Kitchen Aid stand mixer with whisk attachment, beat the heavy cream until it forms soft peaks. Add the powdered sugar. Continue to beat until the cream holds stiff peaks. With a spatula, fill a pastry bag with the whipped cream and create any design you desire.
Transfer the crepes to a serving platter and sprinkle with powered sugar. Serve with whipped cream and fresh fruits.