Here in France the tradition wants that we make crepes for Candlemas. I really agree with that tradition, then crepes it is !
Makes 15-20 crepes,
The Crepe Batter :
- 50 cl milk
- 250 gr flour
- 3 eggs
- 25 gr sugar
- 4 cl oil (or melted butter)
- pinch of salt
- zest of lemon or orange (optional)
Combine together the flour, the eggs, the sugar, salt and a bit of the milk. Mix until homogeneous. Then add gradually the milk and the oil.
Leave to rest for at least 1 hour.
Put a lightly greased frying pan over medium heat and pour a small ladle of batter on it (swirl the pan to distribute the batter evenly). Cook for 1 minute each side. Put in a plate and cover with another plate to prevent the desiccation.
Sprinkle them with sugar or spread some jam, fold them etc... (I'm sure you know how to eat them lol)
I chose to filled them with salted butter caramel, raspberry jam and lemon curd.
The Salted Butter Caramel :
- 100 gr sugar
- 50 gr salted butter
- 100 gr cream
In a saucepan heat up the sugar with a bit of water (and some drops of lemon juice, it helps). Caramelize the sugar, not too dark. Then add the salted butter, when melted add the cream, cook for 1-2 minutes. Reserve.
Be careful, cooking sugar is quite dangerous, it is very hot and it sticks on the skin and it hurts ! ;)
The Lemon Curd :
- 8 cl lemon juice
- zest of a lemon
- 2 whole eggs
- 100 gr sugar
- 50 gr butter (at room temperature)
In a saucepan blend together the lemon zest and juice, the sugar and eggs. Cook until thickened (71°C/160°F on the thermometer). Remove from heat and add the butter, stir until melted. Reserve.
The Raspberry Jam :
- 150 gr frozen raspberries (or fresh)
- 100 gr sugar.
Blend the raspberries and sugar in a saucepan and bring to the boil, cook for 10-15 minutes. reserve.
The amazing flavors...
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