These crepes are incredible. SERIOUSLY good eats. I’m a really tough critic of my food and I’m always thinking “next time I’ll add a little more of this” or “next time I’ll cook it this way instead” but these crepes are perfection as they are. Crepes are another one of those awesome versatile foods, and you can make them sweet or savory. I chose to go the sweet route, and I added 2 tbsp of framboise (raspberry liqueur) to the crepe batter, and the aroma and flavor are both incredible. I can’t get over it. As you cook the crepes, the air becomes filled with this delicate raspberry smell, and I ate about 3 crepes on their own because I couldn’t help myself. The filling is almost unnecessary, these crepes are so good on their own! Wow. WOW WOW WOW. Here’s how to make these magnificent crepes:
2 extra large eggs
3/4 cup skim milk
scant 1/2 cup water
1 cup all purpose flour
3 tbsp melted butter
1 tsp vanilla extract
2 tbsp framboise (raspberry liquer)
2 tbsp sugar
Stick all the ingredients in a blender and pulse 10 times until combined. Notice that there are bubbles on the surface. Gently drop the blender container on the counter to get these bubbles to release and disappear. Do this a few times until the larger bubbles are gone.
Refrigerate for an hour (not only are you hydrating the flour, but you are also letting the leftover bubbles rise and release. Bubbles in crepe batter are not wanted! They will make your crepes tear).
Heat a nonstick pan on medium high for a few minutes, then pour some batter into the pan, quickly swirling it around to spread it evenly (note: a lot of recipes instruct you to put butter in before every crepe, but I find that this makes the crepes greasy, the crepes brown just fine on their own, and they don’t stick anyway since you are using a nonstick pan. But try it with and without to see what you like). After 45 seconds, flip the crepe and let it cook for 15 more seconds. If you screw up the first crepe or two, don’t worry. Use your intuition, adjust your heat if necessary, and your technique will get better with each crepe you make. Stuff your crepes with diced mango, fresh raspberries (or whatever fruit you like), and spoon some of the meyer lemon curd inside. If you don’t eat all the crepes, stack them up and stick them in the refrigerator.
Crepe recipe adapted from Alton Brown’s crepes: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe/index.html
Meyer Lemon Curd:
This is cooked in the same way a lemon curd is done, but I put in less butter and less sugar so it is a little bit thinner than a normal lemon curd (so in other words, it works with the crepes, but you wouldn’t want to use this for your lemon bars):
4 egg yolks
1/2 cup sugar
3/4 cup meyer lemon juice
1 tbsp lemon zest
1/4 cup butter
Bring an inch of water to a simmer in a saucepan over medium high heat and set a heatproof bowl over it to make a double boiler. Place the egg yolks and sugar in the bowl and whisk over the heat for 2 minutes, then add the lemon juice and zest, and continue whisking for 6 minutes. Add the butter, and whisk for another 2 minutes (With 10 minutes cooking time your lemon curd should have reached 160, but you can check if you want, just in case). Your lemon curd might look a little thin, but it will thicken up a ton in the refrigerator. Remove from the heat, cover with plastic wrap, and refrigerate for up to a week.
Seriously how good does that look!???! These make me so happy. Please leave comments, questions, and suggestions below! Happy eating!