How to Make Crepes - Crepes with Peaches and Cream

Crepes is one of those words that I rarely say correctly. Though I know it is pronounced "krep," rhyming with "step," and the plural "s" is silent, I usually just say "crapes" because that's what most American ears are used to. But however you say it, they are delicious!

Does anyone remember The Magic Pan restaurant chain popular in the 80s? My friends and I simply had to stop in there every time we hit the mall. I was especially fond of their chicken divan crepes. Can't recall my favorite dessert crepes.

I recently received a bottle of Castello di Amorosa Moscato Il Raggio del Sole, and I immediately thought something peachy would pair perfectly with a 4-ounce pour of this lightly sweet dessert wine. Then I thought of crepes. It's been too long since I last made crepes, so I dug out my recipe and wondered how many "test" crepes I'd have to make before I got the hang of it again!

Turns out, none! Which only goes to show that making crepes is like riding a bicycle. Once you get the hang of it, you never lose it. The key is mastering "The Swirl," described below in the directions. I think I actually begin the swirl before all the batter is even out of the measuring cup and into the pan. 

Speaking of the pan: Maybe it's one of those anti-everything all-natural organic old hippie chick things, but I'm not crazy about (translation: I hate) nonstick pans. But ... I do have one nonstick pan in my cupboard -- an 8-inch nonstick omelette pan that I use just for omelettes and crepes.

The recipe makes 18 crepes. Even if you don't need that many right now, make the whole amount. Having a stash on hand -- for a few days in the fridge or a couple months in the freezer -- will mean you can turn out a "fancy" dessert in minutes on very short notice.

Do you like to make crepes? Sweet or savory? Tell me what fillings you like.

Please Pin it and share it!

Crepes

The Crepes

(Makes 18 6-inch crepes)

2/3 cup (5.33 fluid ounces/158 ml) milk
2/3 cup (5.33 fluid ounces/158 ml) water
2 large eggs
1 tablespoon sugar (omit when making savory crepes)
1/4 teaspoon salt
1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour
2 tablespoons (1 ounce/28 grams) unsalted butter, melted and slightly cooled

The Fresh Fruit Filling

Thinly sliced perfectly ripe yellow peaches or other soft fruit
Freshly squeezed lemon juice
Sugar

The Garnish

Powdered sugar
Whipped cream

1 Put crepe ingredients in order listed into the blender. Blend on medium to high speed, depending on how powerful your blender is, for 10 to 20 seconds. Scrape sides, and blend another 3 seconds. Cover and refrigerate for at least 1 hour or up to 24 hours. If batter has thickened, it may be thinned with a bit of milk or water (a teaspoon at a time) just before using. The batter (about 2 1/4 cups) should be about as thick as heavy cream.

Tip: Or use an immersion blender in a 1-quart glass measuring cup, as I prefer; pulse until batter is smooth, scraping down the sides once or twice, about 20 seconds total.

2 Crepes can be made any size, but I use an 8-inch nonstick omelette pan or 8-inch nonstick fry pan to make 6-inch dessert crepes. Heat pan over medium-low to medium heat until thoroughly heated (droplets of water sprinkled onto the pan will sizzle and disappear immediately), about 2 minutes. Brush lightly with just a little melted or softened butter (I use the OXO Good Grips Silicone Pastry Brush). 

Here it is now, The  Swirl: Holding pan off heat, quickly pour into the center of the pan 1/8 cup of batter, and immediately begin swirling, tilting and rolling, the pan until the batter covers the bottom of the pan evenly. Cook for about 30 to 60 seconds, or until browned on the bottom and looking dry on the top, especially the edge. Using both hands, lift the edge with your fingers and turn it over. The second side will need less time to cook.

Tip: I use a 1/8-cup from my stainless steel measuring cup set. It is exactly the right amount to make crepes that are just a bit over 6 inches in diameter. And I use the GIR silicone mini spatula to start lifting the edge, then take hold of it with the thumb and index finger of both hands and quickly flip it over.

3 Repeat until all the batter is used. This recipe makes precisely enough batter for 18 crepes, but you will need to scrape the bowl to get that last 1/8 cup. Stack on a plate and store, wrapped, in the refrigerator until ready to use, up to 2 or 3 days; may also be frozen for up to 2 months. Let refrigerated crepes stand at room temperature for about an hour before proceeding. Allow frozen crepes to thaw completely before unwrapping and separating.

4 Prepare a dessert filling; in this case, fresh peach filling. You need only about 3 or 4 tablespoons of filling per crepe, and there are 2 crepes per serving. So do the math. If you are making dessert for two (that's 4 crepes), thinly slice enough peaches to make 1 cup or so. Add a squeeze of fresh lemon juice and sugar to taste; let stand at room temperature for about 30 minutes to macerate.

You can even cook the macerated filling for 4 or 5 minutes if you prefer your peaches cooked. It's definitely the way to go when your peaches are less than stellar.

5 To assemble: Lay down a crepe, pretty side down (that's the first side cooked), spoon 3 to 4 tablespoons of fruit onto one half. Fold over other half to cover. Fold in half again to form a wedge (that's the "Crepes Suzette fold"). Place 2 crepes on each dessert plate. Dust with powdered sugar and add a spoon or two of whipped cream.

Disclosure: Some posts contain links to my affiliate account at Amazon. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!

Jean

Hildesheimer Pumpernickel Kekse - A Traditional German Cookie

Hildesheimer Pumpernickel Cookies came to my attention in a most unexpected manner. Our friend Bill, who may well be our most uncookingest friend ever, just sent me the recipe, which he got from Brigitte, a friend of his from Hildesheim, Germany, who sends him a batch every year at the holidays. Of course, he's never actually made the recipe. 

Having met her while she was traveling in the US, he then visited her and her friends and family in Hildesheim. She made these cookies during his stay, and he enjoyed them and appreciated her kindness in making them, but didn't right away think they were anything to write home about. But then he found himself going back again and again for just one more. 

He said, "I'm not really sure what it is about them that's gotten such a hold of me, or whether this is just yet another eccentricity on my part ..." (I am a huge fan of eccentricity!), but he eagerly awaits the annual shipment from Brigitte. And with an introduction like that, I simply had to try them. And now I know what he meant!

If you like a less pale cookie, give them an egg wash before they go into the oven. Also, I think mine are paler than usual (no idea why I'm assuming that, I've not seen so much as a photo of these cookies!) because my natural foods store was out of regular almond meal so I bought the super-fine almond flour made from blanched almonds. 

My directions I typed out for you below use a 1.5-inch/4 cm measure for the cookies, but I actually ended up doing a 1.125-inch/3 cm measure because that happens to be the width of my 18-inch metal kitchen ruler. I think that just makes life simpler, don't you?! The recipe makes a little over 11 dozen of that size, not sure how many of the larger. 

This is only my second German recipe on the blog--the first was Golumpkis. So I didn't know whether to call them cookies, as in the US, or biscuits, as in the UK; so I Googled it and came up with "kekse." 

If that is incorrect, do let me know. (Whenever I do a translation on the internet, I always worry that it's going to turn out to be something obscene!) And let me know if you've ever heard of this crunchy little cookie. I love your comments. Guten Appetit! 

Hildesheimer Pumpernickel Kekse (Cookies or Biscuits) 

(Makes 11 dozen of the smaller size biscuits/cookies) 

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour*
1 teaspoon (5 grams) baking powder
1/2 teaspoon (1 gram) cinnamon
1/2 teaspoon (1 gram) ground anise seed
1/2 teaspoon (1 gram) ground cloves
1/4 teaspoon (1 gram) salt
5 tablespoons (2.5 ounces/71 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar
1 large (2.19 ounces/62 grams in shell) egg
3/4 packed cup + 2 tablespoons (3.5 ounces/100 grams) ground hazelnuts or almonds (nut flour/meal) or half of each (I used Bob's Red Mill Super-Fine Almond Flour)
A little water, only if needed (See Note below Step 2) 

* For gluten-free: use 3/4 cup sorghum flour, 3/4 cup potato starch, 1/2 cup tapioca flour, 1/2 teaspoon xanthan gum in place of flour. 

1 In small bowl, whisk together flour (or gluten-free ingredients above), baking powder, spices and salt. 

2 With electric mixer, cream butter well. Add sugar; continue creaming. Beat in egg until well mixed. Beat in almond and/or hazelnut meal, then beat in flour. If dough is too dry, mix in a little water just a teaspoon at a time. Scrape out onto piece of waxed paper or plastic wrap, shape into a rectangle about 5x7 inches/13x18 cm, wrap and chill for about 30 minutes. 

Note: Even when the dough is "right," it won't be a cohesive dough without using your hand; so don't be too quick to add water. Squeeze it with your hand to see when it will hold together. My dough was quite dry, so I added water a tablespoon at a time, working the dough with my hand, and ultimately added 4 tablespoons (1/4 cup/2 fluid ounces/59 ml). The dough should be quite stiff and leave a clean bowl.

3 Preheat oven to 350F/180C/Gas4. On very lightly floured piece of parchment paper, roll dough into 1/8- to 3/16-inch/3 to 4 mm thick rectangle, about 10x18-inch/19x30 cm (trimmed; you will re-roll trimmings). Cut into 1.5-inch/4 cm wide strips, then cut across strips diagonally (the same 1.5-inch/4 cm spacing) to form diamonds (our eccentric friend called them "parallelograms"). With a small offset spatula, lift the cookies onto a parchment-lined baking sheet, spacing them about half an inch apart. Bake for about 15 minutes; edges will be just barely starting to brown. 

Note: If the dough is too warm and you're having difficulty getting the diamonds onto the baking sheet, chill the whole thing for a few minutes. Leaving the cut dough on its parchment, place it on a baking sheet and pop it into the freezer for 5 minutes before transferring the cookies to a parchment-lined baking sheet. If desired, brush top of cookies with a "wash" of beaten egg yolk; I didn't. 

Homemade Cake Mix - Vanilla Butter Cake

I didn't grow up with a mom who used cake mixes, so I've never used them. But one day when I was making my vanilla butter cake and saw one of my quart jars sitting on the counter, I thought, Why not just measure out the dry ingredients for another cake or two while you're at it? After all, it's the measuring or weighing that takes the most time. 

And I've made this an easy one-bowl cake recipe that takes just a few minutes and starts with creaming the softened butter. I use a stand mixer for it, but you can use a hand mixer or even, as my mother usually did, just a big wooden spoon. I'll post variations soon, including chocolate, but included here are the directions for the vanilla butter cake. 

This makes a nice host(ess) gift when you've been invited to dinner and want to take something that the host(ess) can use later. You can do something fancier with the recipe card than I did here: just ivory card stock and kitchen string to tie it round the neck of the canning jar. 

The texture of this cake is perfect, tender and fluffy but sturdy enough for layering and easy slicing.

And here is the Homemade Cake Mix - Chocolate Butter Cake.

Homemade Cake Mix 

(Makes two 8-inch layers or 24 cupcakes) 

The Cake Mix 

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 1/2 cups (10.5 ounces/298 grams) sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt 

The Cake Batter 

1 1/2 sticks (6 ounces/170 grams) unsalted butter, room temperature
1 cup (8 fluid ounces/237 ml) milk, room temperature
3 large eggs, room temperature
2 1/2 teaspoons vanilla extract 

1 Into a quart canning jar for each cake mix, measure flour, sugar, baking powder and salt; whisk it with a fork; put on a lid. 

2 On baking day, bring the butter, milk and eggs to room temperature. Preheat oven to 350F/180C/Gas4. Grease well and lightly flour two 8-inch layer pans. 

3 In large mixing bowl (I use a Cuisinart stand mixer), beat the softened butter on medium speed for 1 minute. Add cake mix to butter; mix on low speed for 1 minute. Add milk, eggs and vanilla extract; mix on low speed until the dry ingredients are moistened. With mixer on medium-high speed, beat for 1 1/2 minutes. Scrape down the sides and beat on medium-high for another 30 seconds. 

4 Pour into prepared pans. Bake for 30 to 35 minutes. 

5 Cool in pans on wire racks for 5 to 10 minutes. Remove from pans and cool on racks for at least an hour, until completely cool, before frosting.

Or just top slices with lemon curd and whipped cream (as pictured below).

Meyer Lemon Curd - Made with Whole Eggs

Lemon curd is a must at a proper afternoon tea. You can have clotted cream, either raspberry or strawberry jam, plain or fruited scones (even gluten-free scones); but if you don't have lemon curd, well, oh dear, I just might get a sudden headache and have to go home.

Mixing it up in the food processor is a breeze. If you don't have a food processor, use a very fine grater to grate the lemon zest and then use a mortar and pestle to grind it into oblivion with a bit of the sugar and a mixer to mix everything up before cooking.

Of course, if you want perfectly smooth curd without even the tiniest flecks of peel you'll need to strain it before it goes into the jars. And if you're going to strain it, you don't need to be quite so vigorous in your efforts with the zest. But I happen to love the tiny bits (so tiny as to be invisible, but you can feel them on your tongue).

Meyer lemons are my favorite, but if they aren't available in your area or at the time of year you're making this, just use regular lemons and perhaps as much as an extra 1/2 cup of sugar. That's what I'll be doing once I can no longer get the Meyers. Especially since you'll be using the outer peel, it is best to use organic or unsprayed and unwaxed lemons. 

I used to make my curd with 8 egg yolks, then at some point I decided to just try it with whole eggs. I love it! And there's no worry about having to find a way to use 8 egg whites within a day or two so they don't go to waste. There are times when I just don't want to make a pavlova or angel food cake; all I want is a couple of scones with a spoonful of lemon curd.

Not sure you can tell from the photos, but the texture is perfect for scones and lemon tartlets and cake fillings. It's not overly thick and sticky like some storebought lemon curds. But it is thick enough to mound on the spoon and require a little shake of the spoon to dislodge it. (Making that point is precisely the reason for my rather same-y photos.)

Tell me, do you love lemon curd? What do you use it for?

Update 12/07/16: For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.

 

Meyer Lemon Curd

(Makes about 2 1/2 cups)

3 to 4 organic or unsprayed and unwaxed Meyer lemons
1 cup (7 ounces/) sugar
1 tablespoon (9 grams) non-GMO cornstarch
Pinch of salt
1 stick (4 ounces/113 grams) unsalted butter, room temperature
4 large eggs, room temperature

1 Have ready 3 half-pint jars or 5 quarter-pint jars (6, if you're using regular lemons and the added sugar). Using a vegetable peeler, remove the zest of 3 lemons. Squeeze and strain the lemons, using the fourth lemon if needed, to get 1/2 cup of juice. 

2 In work bowl of food processor, process the zest with the sugar, cornstarch and salt until the zest is extremely finely minced (it disappears), about 30 seconds. Add the softened butter to the work bowl; process until mixed well, about 15 seconds. Add the eggs to the work bowl; process for 10 seconds.

3 Scrape the mixture into a heavy-bottomed 2-quart saucepan (I use the Le Creuset stainless steel 2-quart saucier) and stir in the lemon juice. Cook over low heat, stirring constantly with a silicone spatula, until mixture is thickened and coats the spatula (and when you run a finger across it, it leaves a track). It should register 165F/74C on an instant-read thermometer. This will likely take about 10 minutes; do not boil.

4 Pour into 3 half-pint jars (one will be just partially filled) or 5 quarter-pint jars. Refrigerate for several hours before using and for up to 2 weeks. For longer storage, freeze for up to 3 months.

Tomato Tea Sandwiches - and Wusthof Classic Serrated Utility Knife Review and Giveaway

Tomato sandwiches are one of the highlights of summer for me. Tomatoes, vine-ripened on an organic farm or backyard garden, on homemade white bread. With nothing but a bit of mayonnaise, salt and coarsely ground black pepper. Yes, I love whole grain bread and sourdough, but their flavors might be too strong for what I call my Purist's Tomato Sandwich. 

But today I was in the mood for tea sandwiches. Let's face it, when am I not in the mood for tea sandwiches! That calls for softened unsalted butter spread lightly on thin white bread, followed by a thin layer of mayonnaise. Whatever else might go into them--in this case, fresh basil and thinly sliced avocado--the tomatoes must be sliced paper thin.

As you know, that can be a bit of a problem. But I have the answer. The WÜSTHOF Classic 5-Inch Serrated Utility Knife - 4110 /14 cm. WÜSTHOF, being a German company, calls it a sausage knife in Germany. And it is perfect for slicing sausages, but since I don't slice a lot of sausages I prefer the other name.

I first heard of utility knives in one of those "pro chef names his five favorite kitchen tools" articles. At first I thought, I don't need one of those since I have great chef knives, paring knife, bread knife. Then I remembered all those times I was doing a cutting job too big for a paring knife and too small for even my smallest chef knife and so just grabbed an entirely inadequate steak knife.

So I was thrilled when WÜSTHOF sent me the serrated utility knife for review. Just in time for Tomato Season. And it is the perfect knife for cutting tea sandwiches. Tea sandwiches must be cut very cleanly; ragged edges are simply not the done thing. A knife this sharp makes quick work of cutting the dozens of sandwiches needed for an afternoon tea party.

Like all WÜSTHOF Classic knives, it has an extremely sharp blade with exceptionally long edge retention. And the handle just feels "right" in my hand. This knife is going to get a lot of use in my kitchen and out--it is my new, best ever, picnic knife! 

And they're going to send one to one of you! See entry details below. Please leave a comment for me about tea sandwiches, knives or whatever this post brought to mind.

Update 05/19/16: The giveaway is now closed; winner announced in comment section.

Update 12/07/16: For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.

Tomato Tea Sandwiches 

White bread, thinly sliced
Softened unsalted butter
Mayonnaise
Salt
Coarsely ground pepper
Perfectly ripe tomatoes, very thinly sliced
Optional: Fresh basil leaves, peeled and very thinly sliced avocado, shredded cheese, crumbled crisp bacon

1 Cut tomatoes in half vertically. Unless they are quite small, you might want to cut each half in half vertically again. With a very sharp knife (I use the Wusthof Classic 5-Inch Utility Knife), slice the tomatoes horizontally as thinly as possible. Lay the slices on a layer of paper towels or an impeccably clean kitchen towel to prevent having soggy sandwiches. 

2 Spread a very thin layer of very soft butter (never margarine) on each slice of bread, and then spread on a very thin layer of mayonnaise. Place a single layer of tomato on each of the bottom bread slices. Top with remaining bread slices. Trim off crusts and cut each sandwich into fingers or triangles, arranging on a plate in about three layers. 

3 Lay a good-quality white paper towel on top of the sandwiches. Wet and wring out well another paper towel; lay the damp paper towel on top of the dry paper towel. Never place the damp paper towel directly on top of the sandwiches or they will become soggy. Wrap rather snugly with plastic wrap; refrigerate for at least an hour or up to several hours. This will make your sandwiches “hold together” and keep them from drying out. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.

WÜSTHOF Giveaway

One winner will receive a WÜSTHOF Classic 5-Inch Serrated Utility Knife 4110/14cm from WÜSTHOF. All US residents (Sorry, international friends!) who leave a comment about knives (one entry per person - and please include your email address in the body of your comment) on this post before 11:59 pm Eastern time Wednesday May 18 will be put into a random drawing. Winner will be announced here in the comments before noon Eastern time on Thursday May 26. If I don't hear back from the winner of the random drawing by 11:59 am Eastern time Sunday May 29, another drawing will be held and a new winner selected from the original entrants (those who commented before the giveaway deadline).

Buy It Now WÜSTHOF knives, including the Wusthof Classic 5-Inch Serrated Utility Knife, are available on Amazon.

Disclosure: WÜSTHOF provided a knife for review purposes and for the giveaway. I received no compensation. The views expressed here are entirely my own. I always tell my readers what I really think!