Crepe is one of my all time favorite desserts. Crepes are very thin pancakes originating from Brittany, France. Back in the old days, crepes are made with buckwheat flour. Today, there are many adaptations making the possibilities endless. You can prepare a savory variation by adding fresh vegetables and herbs, cheese, seafood, or meat as breakfast or even a main entrée. To satisfy your sweet tooth, you can prepare different fillings with seasonal fruits and sauces, and pair with ice cream, or not. When we were in Paris, crepe stands were at every corner and we ended up having crepes daily, a much cheaper alternative to expensive bistros. This is my first time making crepes so bear with me.
Crepes2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tbsps melted butter 1 tbsp of vanilla extract a pinch of salt butter for coating the pan
Filling4 oz of mascarpone cheese 4 oz of rhubarb raspberry jam (or your favorite jam)
fresh raspberries, whip cream, and powdered sugar for garnish
Using a mixer, blend all the ingredients together. Press the batter through a sieve to remove any lump. Refrigerate for 1 hour to reduce the bubbles which prevents the crepes from tearing during cooking.