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Sunday, April 25, 2010

Cinnamon Crepes with Fruit

I know I've been away for some time now.  Life has a way of taking over sometimes and I needed a break from the kitchen to take care of some renovations and a holiday.  Renos are still on the go but I've been hankering to get back into the kitchen.

I loved crepes as a kid and still do.  I tried to make them once many years ago and I blew it. They kept falling apart, I couldn't flip was a disaster.  I'm not one that accepts failure very well so this morning I decided to try and rectify my previously failed experiment.

It worked!!  First I attempted to use a large skillet.  That didn't go so well, again, falling apart, I couldn't flip it.  I moved to a smaller pan I have and that worked wonders.  Things I learned.  The pan needs to be fully hot.  A good spray of Pam cooking spray is essential.   I flipped them with ease and they were delightful. 

My kids love Nutella (and I do too).  Once cooked I layered them between plastic wrap, which worked perfectly.   The kids helped themselves, spread some nutella on them, fresh strawberries, bananas and a table of YUMMMMMMs followed.   I also cooked some apples with some brown sugar and cinnamon and that was equally good but the nutella combo was the hands down hit.

Without further adieu the recipe.  I found one on the Food network website but altered it a little bit as the consistency was too thick and I didn't want a lot of rise so I reduced the baking powder componant.  My altered recipe is as follows.

Cinnamon Crepes
1 1/2 cups flour (all purpose)
1/2 cup sugar
1 tsp cinnamon
1/2 tsp baking Powder
1 cup buttermilk
1/3 cup skim milk
2 eggs
2 tbsp melted butter
1 tsp pure vanilla extract

Combine all dry ingredients in a mixing bowl.   In a seperate bowl combine all the liquid ingredients.  Slowly add the dry ingredients to the liquid whisking well  until till completely smooth.  (You may need to add a little more liquid).  Be sure the consistency is smooth and pourable.

Let it sit for about 10 minutes.

Heat a nonstick frying pan (approximately 7 inch diameter) on Medium high and coat with a spray oil.  Pour 1/4 cup of batter into the center of the pan and swirl to coat the pan bottom.  Cook for about 2 minutes.  Carefully lift the edges of the crepe with a spatula all the way around.  Shake the pan to move the crepe a bit and use a large spatula to flip. Cook for one minute and slide onto a plate, cover with plasic wrap and continue along until you are finished.

Fresh Strawberries, Banana, Apples, Rasperries.

Spread some nutella on the crepe, place strawberries and banana, roll up the crepe and there you have a tuttie fuity crepe.

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