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Crepes
Offered
here as part of the Chocolate
Fondue Dessert Experience, but as this is a good, basic crepe
recipe, it can be used with any topping/filling of your choice.
Return
to
A
Complete Plan for a "Chocolate Fondue" Dessert
Date
In a blender, combine all of the ingredients and pulse for
10 seconds.
Refrigerate crepe batter for
1 hour giving the bubbles time to subside (Makes the crepes
less fragile during cooking. The batter will
keep for up to 48 hours.)
Heat a small non-stick pan. Add butter to coat. Pour 1 oz.
of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and
remove to the cutting board. Lay out flat to
cool. Continue until all batter is gone.
After crepes
have cooled, they will keep in sealed plastic bags in the
refrigerator (several days) or in the freezer (2 months).
If using frozen crepes, allow to thaw on a rack before gently
peeling apart.
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Ingredients
2
large eggs
3/4 c. milk or soy milk
1/2 c. water
1 c. flour
3 tbsp. melted butter
Butter, for coating the pan
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Sweet
Variation Add 2 1/2 tbsp. sugar or Sucanat ,
1 tsp. vanilla extract and 2 tbsp. of your favorite liqueur
or brandy to the egg mixture.
Savory
Variation Add 1/4 tsp. salt and 1/4 cup chopped fresh herbs,
spinach or sun-dried tomatoes to the egg mixture. Note
to novice cooks: This variation is not recommended for
use with the chocolate fondue recipe, but the other variation
should be OK!
Sucanat is
basically dehydrated sugar cane with little to no processing,
making it an excellent source of iron, calcium, vitamin
B6, potassium and chromium, which helps balance blood sugar. Malitol is
a bit more expensive, but is a little less sweet than actual
sugar. What's nice about Sucanat is you can use in a 1:1
ratio wherever you'd use sugar. It's the same kind of reason
why the brown rice syrup is better for you than the corn
syrup you can read
about it here.) You can get more info
about using nutritious, natural sweetener substitutes here.
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