Celebrating light in the dark months of winter is definitely a priority especially if tradition says you have to eat crepes, euh yay dueh!
Under the watchful eye of my grandmas, Mémé, Maria statue and with Madonna blaring through the speakers I went about celebrating Light and Maria ( happens to be my middle name!).
For the occasion I invested in a new Le Creuset crepes pan ( thank you Stepdad Jan for your xmas contribution 🙂 ) – and boy, does that pan make good crepes. I made about 40 or so and not one failed !
As I am craving sugar all day, every day right now (sooo bad I know) I decided on frozen raspberries, mini marshmallows, melted white chocolate and pink meringue crumbs to top my sweet crepes. yep Holy Crepes!
For my savoury crepes I added some smoked salmon with cream cheese and chives, a little Eastern European inspiration.
oh and since friends were out of town, I ate all 40 crepes by myself, yep I did, everyday for breakfast! and as a result I will be doing extra lengths in the pool but it was worth it! #NoGuilt
Yield 20 crepes
- 4 large eggs
- 240 gr flour
- 1 table spoon sugar (optional)
- 1 table spoon salt
- 3 table spoons butter, melted
- Combine flour, sugar, salt, milk and eggs. You can use blender or just whisk well and pass sift if lumpy. the consistency your looking for is like heavy cream.
- Let batter rest for 15 minutes at room temperature.
- Heat the crepes pan, lightly brush with butter. Add a ladle of batter in the middle of the pan and swirl to cover the pan evenly. Cook for 2 minutes and flip the crepe, cook again for 2 minutes and remove. and start over ...
- Up to you to serve it with fruits, jam, syrup, chocolate sauce, or go savoury with smoked salmon and cream cheese.
recipe on LeeksandHighHeels.com by Sandra Slawinski
Courses all day yummy