Romantic Crepes

Need the perfect dessert for Valentine’s Day?

How about trying to make crepes? I say trying because the first or second time you make these it seems to be somewhat of a challenge. By the third time, you feel like a pro and start checking out Cordon Bleu opportunities nearby. It's always good to start early. Make the crepes for breakfast one day and fill them with jam. Then make them for lunch one day and stuff them with turkey slices and brie topped with arugula! Delicious! 

Finally, on Valentine’s Day you’ll be slicing heart-shaped strawberry slices and dousing the delectable dish with flammable Grand Marnier and melted chocolate. Voila! Very impressive but please be careful if you plan on lighting your masterpiece. Please check your fire extinguisher and remember that safety is sexier. Besides you have flames in your heart. Right? 

Unfortunately, the crepe is a sensitive little piece of batter that will need your constant attention. Success will depend on a good pan, the right amount of heat, pouring skills and your patience. Pouring the exact amount of batter onto the warm pan will make the difference between a thicker crepe and a thin one. They are both delicious so go thick at first and then practice using less batter for each one until they are thinner. If they get cold that’s all right too because if you warm them in the oven the edges might get too crispy. Wait until you've filled them and then heat them in the oven for a few minutes. A lightly buttered Teflon crepe pan is my favorite but a gourmet chef can probably use any flat pan successfully.

Recipe:

3 eggs

2/3 cup flour

1-cup milk

(butter for the pan)

Combine the eggs and flour with a wire whisk. Add milk until smooth. (A friend of mine uses a blender). Use a 6 or 7-inch crepe pan over medium heat. Add a small dab of butter and swirl to coat the surface. Ladle approximately an eighth of a cup of batter onto the pan. Move the pan quickly so the batter will spread. If the heat is perfect, the crepe will set immediately forming bubbles. If the batter is smooth and not bubbly then the pan is not hot enough. Cook until the edge is lightly browned and the surface becomes dry. Turn the crepe with a spatula until the other side is light beige too. Slip it onto a plate. Don't forget to stir the batter in between because it clumps up a bit. This recipe will make about 16 crepes.

My favorite filling is sweetened ground walnuts but I’m sure Nutella would make a fabulous substitute. I also enjoy a sweetened ricotta with orange zest filling and of course, the easiest filling is jam. Our family favorite is apricot jam.

Get creative and try it for Valentine’s Day. Très Magnifique and very romantic!