As part of Summer Passport we’ll be bringing you the tastes of the countries featured with some very delicious recipes.
Fill these with sliced bananas or strawberries and serve with cinnamon-flavored whipped cream. To me, they look best folded in half once, then in half again to make a double-decker triangle crêpe. If you want to be extra devilish, drizzle chocolate sauce over top (1 cup/250 mL heavy cream and 8 ounces/225 g chopped bittersweet chocolate heated together until melted and smooth). These freeze well (unfilled) should you decide you want to save them until next week. Just be sure to put parchment between each crêpe before you put them in a freezer bag.
Makes: 12 crepes
1 tablespoon (15 mL) butter
1/2 ounces (40 g) bittersweet chocolate,
1 cup (250 mL) milk
1/4 cup (55 g) sugar
1 teaspoon (5 mL vanilla)
1 cup (125 g) flour
Heat the oven to 150°F (65°C). Put the butter, chocolate, and milk in a saucepan and gently heat, stirring occasionally, until the chocolate is melted. Beat the eggs with the sugar in a bowl. Beat in the vanilla, then the flour. Beat in the chocolate mixture. Strain into a jug, and let sit half an hour. Add more milk or water if necessary to give the consistency of thin cream.
Fry the crêpes in a nonstick or lightly oiled crêpe pan over medium-high heat, keeping the cooked ones warm on a plate in the oven as you go. You need only about a tablespoon (15 mL) of batter per crêpe. Hold the pan in the air as you pour in the batter, and swirl the pan as the batter hits so that it coast the bottom evenly. (Count your first two crêpes as practice.) If there are holes in the crêpe as it cooks, simple fill them with a little batter. When the underside is cooked and slightly golden, in about a minute, flip and finish the crêpe, 30 seconds to a minute more.
*Image from the Asian Food Channel
Excerpt from: French Taste by Laura Calder. (page 250) Copyright © 2009 by Laura Calder. Published by HarperCollins Publishers Ltd. All rights reserved.
For more delicious French dishes pick up French Taste by Laura Calder.
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