Tag Archives: crepes

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Crepes Four Ways

A few weeks ago when I made this, I had some left over crepes.

What a shame.

Here’s a few ideas on what you can do if you are ever in that situation.

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Top with lemon curd.

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Or top with lemon curd and strawberries.

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Or top with lemon curd, strawberries, and whipped cream.

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That one deserved a close up.

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Or top with the lemon whipped cream, from here.

So if you are ever in the predicament I was, I’ve got you covered.

Plus, you can totally eat this for breakfast right?  I mean it has fruit and everything.

(I won’t tell anyone if you just to decide to smear them with Nutella and call it day.)

Perfect for spring time and Easter!

P.S. Loving the strawberries right now! I get mine picked fresh that day from Buoye Farms!  You can’t beat them!

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Chocolate Hazelnut Crepe Cake

My birthday was last month (33, gasp!) and one of my favorite gifts was the Smitten Kitchen Cookbook, by Deb Perelman. She also writes a great blog if you haven’t seen it you should totally check it out.

One of my favorite things is cookbooks.  I literally read them at bed time.  I love this one, a lot.  The pictures are great, the recipes are straight forward and informative, and her narrative couldn’t be better.

Anywho, this is the first recipe I’ve made from the book, and boy is it a winner. I made it for my mom’s birthday (Happy Birthday Mom!) who also happens to be a February baby.

This cake is a little time consuming, but its so good and totally worth the effort.

This cake takes a little planning ahead because the crepe batter and hazelnut pastry cream both need to chill. The crepe batter for only an hour (but up to two day, I made mine the day before) and the hazelnut cream has a quick chill method if needed (chill bowl of pastry cream in an ice bath), but other than that this recipe is very easy.

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You start by  making the crepes.  DON’T BE AFRAID!!!!  These are not hard!  Once you get your rhythm going you will wonder why you were every scared in the first place. I used a 10 inch skillet, preheated over medium high heat (more toward medium than high), gave it a good spray with non stick spray, and used a 1/4 cup measure to measure out the batter.

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Pour the batter in the skillet, give it good swirl, and then use a spatula and run it around the edges.  Then, carefully pick up one of the edges with your fingers and flip it over. Cook a little longer on the other side, and there you have it.  A perfect crepe. Every single one of my crepes turned out great.

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