DÉLICIEUX CREPES GALORE!

Brian N – Social Media Specialist

Bonjour Bonjour! Hello Hello! When you think of France, what usually comes to mind? The wine? The Bread + Cheese? The Romance? For me, it’s the crepes – something so simple and so versatile, is one of the most delicious dishes I’ve ever tried at the Pier 5 Hotel.  If you’re not familiar with a crepe, it’s a very thin pancake, which often has either a savory or sweet filling!

Every Thursday at Pier 5 Hotel’s signature Crabby Hour, France is in the lobby – the aroma, the ambiance, the laughter + smiles of the guests. You can’t help but smile along as the Chef whips up some jokes while giving an interactive lesson on making crepes. The crepe can be literally filled with anything – the Pier 5 made their signature Crabby Crepe where they utilized a crab dip filling. For those with a sweet tooth there is also a strawberry + chocolate filling. You would be surprised with what your creative mind can come up with when trying to figure out what to fill your crepe.

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html?oc=linkback

Bon appetite! Why travel to France when you can enjoy your very own French cooking in the comfort of your own home! Enjoy.

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