We have had an exciting week her at Lucille's Kitchen Garden. We were at the MN state fair in the Eco Exoerience building doing a jelly crepe demo and talking about the Mill City Farmers Market and local food. We ate so many crepes on the weeks leading up to the fair that I think we will hold off on crepes for a bit. I thought that I would share with you my crepe recipe and a few words on crepes.
Crepes are a great Saturday morning family breakfast. Miss Lucille, all of 6 years old, helped with the demo by putting the jam in the crepes rolling them up and sprinkling the powdered sugar over the top with a flour sifter. She was so fond of the flour sifter that I needed to stop her a few times, as the crepe began to look like it was stuck in a snowbank.
Crepe batter should look like a thinner version of pancake batter. I used an 8 inch pan with a tsp of butter to oil and poured a touch over 1/4 cup of batter in the middle, rotated the pan to coat the bottom and cooked the first side over medium high heat for about 3 min. or until the top looks dry. I then flipped the crepe and cooked for an additional 30 seconds to a minuet. It is actually easier to flip the crepes with the pan, then with a spatula since crepes are so thin and tear easily. Here is our crepe recipe, and see you at the market!
Crepes with
Lucille’s Kitchen Garden
Pepper Jams
www.LUCILLESKITCHENGARDEN.com
Ingredients:
1 cup of flour, 2 eggs, ½ cup milk, ½ cup water, ¼ teaspoon of salt, 2 tablespoons butter, melted, 1 tablespoon of Lucille’s Kitchen Garden Blueberry Pepper, Green Pepper or Raspberry Pepper Jam
Preparation:
· In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
· Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
· Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
· Take 1 tablespoon of Lucille’s Kitchen Garden Pepper Jam and apply.
· Roll crepe and sift powder sugar on top; Serve with fresh fruit.
Lucille’s Kitchen Garden
Pepper Jams
www.LUCILLESKITCHENGARDEN.com
Ingredients:
1 cup of flour, 2 eggs, ½ cup milk, ½ cup water, ¼ teaspoon of salt, 2 tablespoons butter, melted, 1 tablespoon of Lucille’s Kitchen Garden Blueberry Pepper, Green Pepper or Raspberry Pepper Jam
Preparation:
· In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
· Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
· Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
· Take 1 tablespoon of Lucille’s Kitchen Garden Pepper Jam and apply.
· Roll crepe and sift powder sugar on top; Serve with fresh fruit.
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