Is there a more perfect and versatile dish than crepes? Savory or sweet, stuffed or folded, sauced or not the crepe is one of my favorite dishes.

As the western chef de cuisine of a 5-star resort in Vietnam I ate crepes almost every morning for breakfast. This, with a bit of fresh fruit and a latte made the morning just slip on by. It wasn’t until I returned to the US and couldn’t find a good crepe that I realized what I had given up, probably the best breakfast that I would ever have in my life. Oh…what to do.

I have recreated these special crepes and added some sweet, macerated strawberries with fresh vanilla. You can also slice some Fuji apples thin and cook them a bit with the easy caramel sauce to make a special breakfast anytime. A spot of whip or Chantilly cream and your good to go!

Please link to this site if you own a blog and have enjoyed this recipe...cheers!

Crepes

Printable version of this Crepes recipe (word doc)

Ingredients:

2 eggs

1 cup milk

1 cup flour

2 tablespoons butter, melted

Up to ¼ cup water (for batter consistency)

Butter for the crepe pan

Instructions:

1. Whip the eggs, a pinch of salt & the milk together in a mixing bowl. Add the flour and whip until there are no lumps and the batter is think. Add some of the reserved water to thin the batter.
2. Heat a amount of the butter in a crepe pan and add enough batter to just coat the bottom of the pan.
3. Cook your crepe until the surface is dry and the sides start to pull away from the pan. Remove your crepe and repeat.
4. Serve with powdered (icing) sugar, easy apple caramel sauce or fresh fruit preserves.

Home | About | Contact | CV (resume) | Photography | Recipes | Links

All content, photographs and recipes © 1986-2006 aGreatChef.com, all rights reserved