Crêpes with Lingonberry Preserves!

Not quite baking, but still awesome and delicious. Lol. ;)

I was going to make pancakes from a box to put my preserves on, and have that for dinner. But then I decided to do something more tasty and interesting. It was my first attempt at making Crepes ever, so I was a bit worried about how they would turn out. And to tell the truth, I'm not sure how they turned out. Lol. I've only had them twice; when I was seventeen and in Paris as part of a class trip. All I really remember about them is the Nutella and banana filling. (Which was so good!)  But I think I got the hang of it after a few. The first one I had to throw away because there was way too much butter in the pan. 

 This is the second one! 

 A bit too thick and tore up on the sides, but whatever! I'm counting this as my first successful Crepe! 

The rest came out better. I started making them thinner and let them get more color (maybe to crispy in some cases). But all in all, I am very pleased with the way this spur of the moment dinner experiment came out. I spread the preserves on the Crepes and rolled them up like a Ho-Ho. Then I cooked up some savory potato wedges (topped with cheese and salsa) and a fried egg. It was a good counterpart to the sweetness of the crepes. I went with the sweet version and they seriously smelled like vanilla cake when cooking. I got about 10 out of the recipe so I put the leftovers in the freezer (as Alton Brown's recipe says you can). I'm interested to see what they'll be like after being frozen.

Here's the recipe I followed, enjoy!

From Chef Alton Brown at foodnetwork.com

RECIPE:
 

For the Crêpes:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

DIRECTIONS:

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce 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 them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Thanks so much for reading!

- Christine Frankenstein