Friday, February 09, 2007

Zee Best Creeps in the World!

My brother called crepes 'creeps', and that's how I always think of them. They're fun to eat, easy to make, and kids love them. (So do grown-ups, lol)

I have several crepe recipes - but this one tops them all.

Andrea's Splendiferous Crepe Recipe!

4 Eggs

2 Cups flour

2 teaspoons vanilla extract

1 whole lemon or orange rind, grated.

2 soup spoons of mazola oil (corn oil or any veggie oil without a strong taste - no peanut or olive oil, for example)

Enough milk to make the batter velvety. (not too thick, like pancake batter, but not watery either.)

Put eggs, vanilla, rind and milk in mixer, then add slowly flour & oil.

Pan has to be HOT!

A spray oil is handy to make crepes.

I can't tell you haw to cook them, because my husband or son does this. I cannot cook a crepe. t's easy - you pour in a bit of batter and swirl it around so that it covers the bottom of the pan. When the batter starts looking dry in the middle, flip it over. Serve with: (one at a time, lol)


Strawberry jam

butter and sugar

Maple syrup

Orange marmelade and Grand Marnier

Sliced bananas

Hot chocolate sauce

Cooked apples and Applejack brandy

Cinnamon and sugar

And here is the photo of me at the dinner party last week. I had my mouth full of desert, and of course, that's when the camera pops out and someone yells 'Cheese!'
Dinner was rack of lamb with truffle sauce, eggplant soufflées, porcini mushroom and foie gras terrine, and desert was a tiramisu! (recipe follows)

This, according to the great God of the Internet, is Sophia Lauren's very own Tiramisu recipe.

EGGS, 3 separated
SUGAR, 5 tablespoons
LADYFINGERS, 1 large package (approximately 36)
BITTER CHOCOLATE, 2 ounces, grated
UNSWEETENED COCOA POWDER, 1/2 cup, or 2 ounces grated bittersweet chocolate
Combine egg yolks and sugar in a medium-sized bowl and beat well.
In a separate bowl, beat the egg whites to stiff peaks.
In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.
Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers.
Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa.
Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.
Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance).
Top with the remaining cocoa before serving.

Bon Apetite!


Bernita said...


Daisy Dexter Dobbs said...

I usually don't salivate over anything at 6:30 in the morning, Sam, but your post has me drooling. It’s a foodie’s delight. :-D

The crepes sound wonderful and the dinner party sounds chic and delicious. How nice that you have a pair of built-in crepe makers at home! When I was a kid my dad is the one who made them in our house too. My mom couldn’t get the hang of them.

I must tell you that you look much better with a mouthful of dessert than I would. Almost elegant, in fact. If suddenly caught for a random photo I’m afraid my cheeks would be pouching out and I’d be swiping at a dribble running down my chin. LOL

My husband’s a tiramisu fan so I’ll have to save that recipe. If Sophia likes it, it must be good! ;-)

Gabriele C. said...

Crêpes go fine with finely sliced salmon, leek, and a wee dab of créme fraîche as well.

Though the French may call it heresy to do that. :)

Bonita said...

I love crepes, but I do not make them -- I buy them pre-made and add toppings -- it is one of my children's favorite desserts.

Anonymous said...

Gabriele - you are right! Smoked salmon and cream - yum!!!

Daisy, I'm glad you liked the post, lol!

Bonita, I sometimes buy them - but their not always easy to find in the store (probably sold out, lol)