Delicious, Filling and Easy to Make…
Today we had lots of rain in the evening. I love rain because the car gets a natural wash, and that means I don’t have to schedule a car wash. Funny reason to love rain. What about you? do you love or hate rain?
I stumbled upon this blog where someone actually listed 20 reasons why she hates rain. Some of the reasons were valid like: people driving carelessly and causing accidents, or the rain eroding the paved roads and causing huge ugly potholes or the rain making everything wet and slippery. But one of the reasons was really out of place: “I hate rain because it hides the sun” hides the sun????
And then I came across this reason that absolutely contradicts my reason for loving rain: “I hate rain because thousands of people have to wash their cars, the following day.” Then I went oops! I guess it depends on where you live, whether the roads are paved or not, and whether the rain comes down in gentle trickles (like it does here) or in gusting torrents. Okay so no more ‘rain talk’.
I hope you all had a wonderful week. My week was ‘comme ci comme ça’ nothing good or bad to celebrate or whine about. I think that’s a good sign. I ‘met’ a lot of wonderful people on the WordPress platform. I love meeting and talking to people. I’ll soon introduce them to you, when I cook or bake from their blogs. I also got one of my friends to do a guest post. Next week I shall be sharing this as well.Today I want to share with you a simple recipe for Crepes. Yes, plain old crepes, but I love them, with a passion.
This is what I had for breakfast on Sunday. It was wickedly delicious and fattening, but I enjoyed it anyway and ate every morsel on my plate. I’m planning to repeat the same very soon. Now for the recipe….
Crepes with Strawberries and Cream
Preparation time: 10 minutes + 30 minutes standing time; Cooking time: 20 minutes; Makes: about 15 crepes, depending on size
- 125g (1 cup, 4½oz) all-purpose (plain) flour
- ¼ teaspoon salt
- 1 egg, lightly beaten
- 300ml (1¼ cups, 10 fl oz) milk
Ingredients for filling
- 1 cup 35% cream (whipping Cream)
- 2 tablespoons icing (confectioners) sugar
- 1 punnet, strawberries, washed, hulled and sliced
- Sift the flour and salt into a bowl. Make a well in the centre. Set aside.
- Whisk together the egg and milk. Pour into the well and using a wooden spoon or a whisk, gradually draw in the flour into the middle until a smooth batter is formed- do not over mix otherwise you will end up with tough crepes. Cover and set aside for 30 minutes.
- Transfer the rested batter into a jug, for easier pouring. Lightly brush a skillet with oil and heat over medium heat. Do not over grease.
- Pour some batter onto the heated skillet and swirl to thinly coat the base. Pour off excess. Cook for about 20 seconds until the edges just begin to curl. Flip over and cook until lightly brown on the other side. Transfer to a plate lined with absorbent paper and keep warm. Cook the remaining crepes.
- Whip the cream and sugar until soft peaks form. Mix the whipped cream with the strawberries. Spread the strawberry mixture on each crepe and fold over into quarters. Repeat with the remaining crepes.
- Serve the crepes warm, and drizzle with maple syrup or honey. ENJOY!
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.
- Last Updated: March 01, 2019
Step By Step Photos
Please always remember to assemble all ingredients, before you start cooking.
Sift the flour and salt into a bowl
Make a well in the centre of the flour.
Whisk together the milk and egg
Pour the egg-milk mixture to the well and using a whisk or wooden spoon, gradually draw in the flour until a smooth batter is formed. Do not over mix, otherwise the crepes will be tough and leathery.
This is what the batter should look like.
Cover the batter and set aside for 30 minutes.
Lightly brush a skillet with oil and heat over medium heat.
Pour batter into to the pan (skillet), swirl to thinly coat the base, pour off excess. Cook for about 20 seconds until the edges just begin to curl.
flip over and lightly brown on the other side.
Transfer to a plate lined with absorbent paper and keep warm. Cook the remaining batter.
Whip the cream until soft peaks form. Mix the whipped cream the strawberries. Spread the mixture on each crepe.
Fold the crepes into quarters.
Drizzle the crepes with your favourite syrup and serve.
These crepes are delicious, served for breakfast or dessert.
myfavouritepastime.com Last Updated: March 01, 2019