Crepes are somewhat of a glorified pancake. While this French culinary delight has not taken over the breakfast scene in the United States — yet — (you can find them on occasion at local restaurants) I like to make them at home as a fun change from your typical pancake breakfast.
Texturally, crepes have a subtle chewy consistency, and are very thin. Instead of sweetening them up with syrup (something, I admit, my kids do), they are typically flavored with some sort of filling. It can be something as simple as a little whipped cream and fruit if served for breakfast or something savory like meat and cheese if served for lunch. Crepes can also be enjoyed for dessert, maybe with some whipped cream and chocolate sauce or even gelato. The large thin crepes are simply laid flat, filled, then gently rolled.
This week, I used Golden Nugget tangerines and fresh strawberries to make a filling for crepes — a romantic breakfast — or dessert — in bed this Valentine’s Day.
TANGERINE-STRAWBERRY CREPES
For the filling:
3 Golden Nugget tangerines (or any variety), juiced (available from a number of local growers at the Tuesday Santa Barbara, Wednesday Solvang, Thursday Carpinteria, Saturday Santa Barbara and Sunday Camino Real farmers markets)
1 basket fresh strawberries, chopped
2 tablespoons sugar
For the crepes:
1 cup all-purpose flour, sifted
2 eggs, beaten
1 cup whole milk
2 tablespoons unsalted butter, melted
Pinch salt
1 tablespoon sugar
Additional butter for greasing pan
Powdered sugar (optional)
For the filling: Place all ingredients into a saucepan and simmer over medium-low heat, stirring regularly, for about 10 minutes to reduce the liquid.
For the crepes: In a mixing bowl, whisk together flour and eggs. Gradually whisk in milk, followed by melted butter, salt and sugar. Turn burner to medium heat and placed a greased flat pan on burner. Add about cup of batter, moving the pan in a circular motion to spread it around in a thin circle. Cook for about 2 minutes, then carefully flip with a spatula. Cook for another 2 minutes, or until cooked through. Plate, add a few tablespoons of filling to crepe and roll up. Repeat with remaining batter. Serve warm. Top with powdered sugar if desired.
Yield: about 8 crepes
