In the spirit of “clean out the fridge” weekend, Sunday morning called for crepes. We pulled all the jams, fruits, cheeses, nut butters, yogurt and syrup out of the fridge for toppings. The only tricky part was finding the right consistency for the batter and learning how to swirl it around quickly so it covered the surface of the pan, or most of it anyways.
After we had our fill I cooked up the last of the batter, cooled the crepes, then placed them between sheets of plastic wrap, popped them into a baggie and stored them in the freezer to reheat and eat later.
I found this in Mark Bittman’s book How to Cook Everything.
What you need for the crepes:
1 cup flour
1 & 1/4 cups milk
pinch of salt
2 tablespoons butter, melted and cooled
What you need for the peach compote:
a smidgen of brown sugar
a splash of brandy
What you do:
1. Whisk the flour, salt and sugar together. Whisk in the milk until there are no clumps. Whisk in the eggs, then the cooled butter. If you have the time, put the batter in the fridge for an hour or so.
2. Peel, then cut the peach up. Put it in a pot with a tiny bit of water. Cook until soft, then stir in the sugar and brandy. Serve hot.
3. Heat a lightweight pan or crepe pan to medium heat. If your pan is not non-stick, add a little butter to the pan.
4. When the pan is hot, pour in about 1/4 cup of batter, quickly turning the pan in a circular motion so the batter covers the surface of the pan. Okay, so this might not work out as planned – so practice a little! They still taste fine! If the batter seems too thick, add a little more milk.
I like to serve mine fresh out of the pan, but you could put them in a low oven between clean towels. Just about anything goes in crepes – one of the favourites this time was brie with guava jelly. So good!