One of the best things about being a vendor at a great farmers’ market every Saturday is that I have the opportunity to buy the freshest produce and I have access to some of the most delicious prepared foods in town. One of the most difficult things is that, once the market bell rings at 8:00 a.m. it can be so busy that it is almost impossible to get away from my booth for more than a minute or two. It isn’t unusual to find long lines at most of the booths and waiting 10-15 minutes for lunch is out of the question. Last Saturday I finished setting up early and a breakfast crepe sounded delicious so I made a dash for C’est Si Bon and got my order in for a “Berry Blast” crepe before a line started to form. My crepe had a luscious lemon curd filling and was topped with fresh strawberries and a dab of whipped cream. Yes, it was as good as it sounds. I love crepes…sigh!
Have you ever seen somebody make crepes on one of these commercial griddles? A ladle full of batter is poured onto the hot surface.
The crepe batter is spread with a little wood tool in the shape of a “T”. Lots of practice is the secret to this step.
When the underside of the crepe is brown around the edges a large spatula is used to flip it over onto the griddle. I shudder to think what I could do if I tried that. I imagine the uncooked side sticks to itself like glue.
Voila! The crepe is ready to be filled.
The only thing I wanted on Sunday morning was another crepe filled with lemon curd and topped with fresh berries. You know how it is when you can almost taste something and can’t get it out of your head? I was obsessing on berry blast crepes. Luckily I bought some strawberries at the market and had the ingredients for lemon curd so I decided to make my own crepes. A good move on my part because then I could have 2 crepes instead of one…or maybe 3 if I was still hungry. I managed to flip them all without a single incident.
- 2 eggs
- 1 cup milk
- ⅓ cup water
- 1 cup flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
- In a blender or food processor combine eggs, milk, water, flour, sugar, vanilla and melted butter. Blend for 8-10 seconds until smooth. Stir down and repeat if necessary. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Gently stir the batter if it has separated. Heat a nonstick or well seasoned 6 or 7 inch pan over medium-high heat until hot. Use a 9-10 inch pan for larger crepes. Brush the pan lightly with butter, life the pan from the heat, and pour in about 3-4 tablespoons batter. Tilt and rotate the pan to coat. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip the crepe over using your fingers or the spatula, and cook the other side for about 15 seconds or until lightly browned. Turn the crepe out onto a wire rack to cool. Repeat with remaining batter, brushing the pan with butter as needed and stacking the crepes as they are cooked.
This is my favorite crepe recipe. I’ve tried lots of them and this makes a delicate crepe that is easy to handle and isn’t too “eggy” if you know what I mean. I want something that is more like a delicate pancake than an omelette. The batter is better if it sits in the fridge overnight, but I used it right away and it was perfect. I bought a 10-inch non-stick crepe pan at E. Dehillerin in Paris when I was there last year and it makes perfect crepes. If you happen to be going to Paris soon, as I know several of my blogger friends are, two great gifts to bring home are crepe pans and wire whisks from Dehillerin. They are inexpensive and easy to pack and people love them. I use my whisks every day and think of the grand time my daughter and I had when we bought them. Great memories.
Crepes are so easy to make. If you don’t have a crepe pan a large skillet works equally well. Don’t worry if your crepes aren’t perfect. Irregularities are what make them look handmade.
Spread a fresh, warm crepe with a little homemade lemon curd and fold it in quarters. Top with your favorite berries and a little dab of whipped cream if you can remember to take it out of the refrigerator and decorate your crepes before you take photos and then EAT THEM! I hate it when I do that.
I found this recipe for lemon curd two years ago at A Feast for the Eyes and it has been my go-to favorite ever since. Debby said that the recipe is easy and oh, so delicious, and she was right! I originally made it for Debby’s Lemon Curd Custard Ice Cream ( if you love lemon you will swoon over this rich, creamy frozen dessert) and now I use it on scones, in crepes, as a cake and pie filling, wherever I want a tart blast of summer flavor. Try layering lemon curd, strawberries, and crushed almond cookies in parfait glasses for a quick and beautiful summer dessert. So good.
Have a great weekend!
Today I’m joining the party for On The Menu Monday at StoneGable. Thanks, Yvonne, for being such a gracious hostess.
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