Wednesday, June 22, 2011
2 large eggs
1 c milk
1/3 c water
1 cup all purpose flour (preferably bleached)
2 Tbl sugar
1 tsp vanilla extract
2 Tbl melted butter plus 2-3 teaspoons for coating the pan
In blender or food processor blend all ingredients (minus butter for pan) until smooth. Let sit covered in fridge for at least 1 hour (longer if you can)
Gently stir batter if separated. Heat a 6-7" non-stick crepe pan over medium high heat until hot. Wipe pan gently with butter coating the surface. Pour in 2-3 Tbl of batter and tilt/roll the pan to distribute batter into a thin circle. Cook until almost dry on top and lightly brown on edges- about 1 minute. Loosen edges with a spatula and flip over. Cook other side for about 15-30 seconds until lightly browned. Repeat with remaining batter.
You can have these for breakfast with fresh fruit or as a dessert with ice cream or other sweet filling...
You can slip into ziplock and refrigerate for up to 3 days or freeze up to 2 months.
We found a great farm stand that sells lugs of peaches and fresh fruit for $5 per box and so I have had to go through mounds of recipes to use up all the yummy fruit we bought. This great nectarine sorbet was one of our favorites...
6 ripe nectarines (about 2 lbs)
2/3 c. water
3/4 c suga
1 tsp Kirsch (or substitute equal amount of cherry syrup from canned cherries) or 1/4 tsp fresh lemon juice
Slice nectarines in half and remove pits. Cut un-peeled nectarines into small chunks and cook them with the water in a medium non-reactive sauce pan, covered. stir occasionally, about 10 minutes. Add more water if necessary during cooking process.
Remove from heat and stir in sugar until dissolved. Let cool to room temperature. Once cool- blend in food processor or blender until smooth. Stir in Kirsch or lemon juice.
Chill mixture thoroughly, then freeze in ice cream maker according to directions.