Tuesday, September 14, 2010

Fresh Fruit Crepes

SLO Farm had a glorious selection of berries at the market last week. With berries as delicate as these, it seemed a shame to cook them, so I decided to incorporate them in some fresh fruit crepes. I used Julia Child's crepe batter recipe (from The Way to Cook) and an iron crepe pan (a much appreciated gift from my sister-in-law).

For one batch, I layered in lightly sweetened sour cream, sliced nectarines, and blackberries.

These made for a delicious brunch.

Late that evening, my husband use the remaining batter to make some dessert crepes, which he sprinkled with semi-sweet chocolate chips and raspberries.

There's nothing more decadent than warm melted chocolate and fresh berries.

Fresh Fruit Crepes
makes 10-12 crepes

For the crepes
1 cup flour 
1 1/3 cup milk
3 eggs
1/4 tsp salt
2 Tbsp melted butter

1. Blend batter in a blender or with an immersion blender until very smooth.

2. Melt a pad of butter in a nonstick pan, and when the butter foams, pour in a small ladle-full of batter, swirling the pan so that it just coats the pan.  Cook until the white batter has all turned a more golden color.  Flip with a spatula.

3. Layer in fillings on one half of the crepe as the second side cooks. Fold in half and slide onto plate.

Filling ideas
1. Sweetened sour cream (~4 Tbsp sour cream with 1 tsp sugar), sliced nectarines, and blackberries.

2. Semi-sweet chocolate chips and raspberries.

3. Nutella and pear slices.

4. Raspberry jam and sliced peaches.

5. Apple slices sauteed in butter with a sprinkle of cinnamon-sugar.

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