Saturday, January 27, 2007

This is like my recurring dream...

For years I had this recurring dream. Not frequently, but maybe once or twice a year. It was something like this:

Phone rings. I answer, but forget to say hello. Because I never say hello, noone responds. I'm sure that someone is there and I know that if I had just said hello, that person would respond. But, since I missed my chance to say hello (and there is an illogical dream rule that states that once missed, I couldn't get that chance back). The mysterious caller and I would just sit there in a dreamy stalemate, listening to silence. At this point I would wake up, rather frustrated.

A few weeks ago, I realized that this blog had turned into something like this dream. Once I had gone a couple of weeks without posting, I felt like I had lost my chance! I would look at it and just continue to wait...

Well, this morning, I made crepes, and they were fabulous!!! Oh my! I can't just let this one slip by my blog, oh no.

So here goes. I just woke up from my dream, and now I'm going to post again. Wish me luck!

This recipe comes from my Mother-in-Law. When she made it for me the first time (just after I was married), there was no fruit in it, just the crepes, syrup, and whipped cream. It was so good! We have added the fruit and I think its even better!



Fruit Filled Crepes with Orange Syrup

For the Crepes:
1 c. milk
3 eggs
3/4 cups flour
1 tbsp. sugar
1/4 tsp. salt

Combine the ingredients in the blender and blend on high speed 1 minute until smooth. Allow to sit for a while (I made the syrup during this time).

Heat an 8" crepe pan or skillet over medium-high heat. Sprinkle a few drips of water on the pan; if they sizzle, the pan is ready to use. Coat hot pan with a spray of oil, or a drizzle of butter.

Pour about 1/4 cup of the batter onto the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.

Loosen
the edges of the crepe with a metal spatula. You can use a spatula to turn the crepe, or you can use your fingers. Using both hands, pick up the loosened edges with your thumb and index finger and quickly flip it over.

Cook on the other side until lightly golden (usually less than a minute). and slide it out onto a plate. I stacked them on top of each other and they didn't stick. If you are making them for later use, you may want to separate them with wax paper.

For the Syrup:

1/2 cup honey
1/2 cup butter
1/3 cup fresh orange juice
1/2 teaspoon orange peel
1 teaspoon vanilla (optional)

Bring honey and butter to a boil, remove from heat and add the orange juice and orange peel. At this point, I added a bit of vanilla.

To Serve:

Sliced bananas
Fresh or frozen fruit: blueberries, strawberries, etc.
Unsweetened or lightly sweetened whipped cream
Orange Syrup
Crepes

Roll
crepes with fruit inside (and a little syrup). Top with additional fruit, syrup and whipped cream.

3 comments:

Kay said...

Your recipes look so good...makes me almost feel like cooking. Thank you for them!

Val said...

YUM! I am deff going to try that! We LOVE crepes!

Val

Sera said...

Interesting dream story : )