My Favourite Crêpes
The word crêpe is a French word derived from the latin word, crispa, meaning ‘curled.’ Crêpes are widely eaten in France, Belgium, Quebec and many parts of Europe as well as North Africa and Japan. They can be served for breakfast, lunch, dinner or dessert, depending on the filling. Savoury crepes with ham, sausage, and cheese can be served for dinner and sweet crepes with Strawberries and Cream can be served for breakfast. You can fill them with virtually anything you dream of, that suits your palate.
The basic ingredients are eggs, milk, butter and all-purpose flour. For savoury crêpes, the all-purpose flour can be substituted with buckwheat flour, which is gluten free.
In South India, crêpes made of fermented rice batter and black lentils, and are called dosa. Dosa is commonly eaten as a breakfast or dinner dish. It’s served hot, either folded in half or rolled like a wrap with some chutney and sambar. The crepes I made today can be served for breakfast or as a dessert. I wish all my friends in the US a “Happy Thanksgiving” Kindly mail me a turkey leg or some left over pies. I wish you a fabulous weekend.
Assemble the crepes: arrange bananas over a quarter of each crêpe, top with the soaked currants and drizzle with a little sauce. Fold the crêpes into quarters, then arrange in fours on plates. Pop into the microwave for about 30 seconds then drizzle with more sauce and scatter with hazelnuts. Serve.
Crêpes with Banana Currant & Butterscotch Sauce
Preparation time: 30 minutes + 30 minutes standing time. Cooking time: 45 minutes; Makes: 16 crepes
- 125g (1 cup, 4.5oz) all-purpose flour
- 1 egg + I egg yolk
- 375ml (1½ cups) buttermilk
- 30g (2 tablespoons) butter, melted
- 75g (½ cup; 2.6oz) currants, (Zante currants)
- 1 tablespoon port or sherry
- 4 ripe bananas, thinly sliced just before use
- Good quality butterscotch sauce
- 70g (½ cup) hazelnuts, toasted
- For the crêpes: sift the flour and make a well in the centre. In another bowl, combine the egg, egg yolk, buttermilk, and butter and whisk until combined.
- Gradually whisk into the flour, the combined egg-buttermilk mixture until the batter is smooth. Do not over mix; otherwise the crêpes will be tough and leathery. Cover and set aside for 30 minutes.
- Meanwhile soak the currants in port or sherry and set aside.
- Heat a small crepe pan over medium heat. Brush lightly with oil, pour ¼ cup of batter into the pan, swirling quickly and thinly to cover the base. Cook for 30 seconds, then flip the crepes and cook the other side until lightly browned. Set aside, covered, while cooking the remaining batter.
- Assemble the crêpes: arrange bananas over a quarter of each crepe, top with the soaked currants and drizzle with a little sauce. Fold the crêpes into quarters, then arrange in fours on plates. Pop into the microwave for about 30 seconds then drizzle with more sauce and scatter with hazelnuts. Serve.