Crepes

Crepes are the very first thing I have ever learned to cook. Crepes are a very thin pancake like dish that were created in northern France. Normally they are filled with fruits and creams and are served for breakfast or as a desert; they can also be made with savory ingredients in them for a lunch or dinner dish. My favorite way to make crepes is either with bananas or blueberries and Devonshire cream. The best re-cipe that i have found for crepes is as follows:

Ingredients:

Crepes:

Whole eggs 1 - 2 oz.
Egg yolks 1 - 1 oz.
Water 2 fl. oz.
Milk 3 fl. oz.
Granulated sugar 1 oz.
Salt 1/8 tsp.
Flour 2 1/3 oz.
Unsalted butter, melted 3/4 oz.
Vegetable oil as needed

Blueberries as needed

Procedure:

1. Whisk together the eggs, egg yolks, water and milk. Add the sugar, salt and flour; whisk together. Stir in the melted butter. Cover and set aside to rest for at least 1 hour before cooking.
2. Heat a small sauté or crepe pan; add a little oil. Pour in 1-1 1/2 fluid ounces of batter; swirl to coat the bottom of the pan evenly.
3. Cook the crepe until set and light brown, approximately 30 seconds. Flip it over and cook a few seconds longer. Remove from the pan. Repeat this process until all the batter is used.
4. Cooked crepes may be used immediately or covered and held briefly in a warm oven.

Devonshire cream:

3 oz. cream cheese

1 ½ tbsp. sugar

½ tsp. salt

1 cup heavy whipping cream

Procedure:

1. In a medium bowl cream the cream cheese sugar and salt.

2. Mix in the heavy cream until the mixture is firm but not stiff.

Then put blueberries and Devonshire cream inside crepe and top with more blueberries and more cream then enjoy.