Cherry Crêpes - Körsbärscrêpes

CHERRY CRÊPES
Körsbärscrêpes

Serves 4

3 eggs
1 vanilla pod without the seeds
a little salt
1.2 cups flour
2 tablespoons corn oil or other neutral oil
2.4 cups milk
butter or margarine for frying

Filling:
2 cups heavy cream
seeds from the vanilla pod
1 tablespoon powdered sugar
0.2 cup cherry jam
2 tablespoons sweet white wine
1 lb sweet cherries, pitted and split
4 cups vanilla ice cream


Put eggs, vanilla pod and salt in a mixing bowl. Add flour, little by little, while beating until you have a thick batter. Add oil and stir it into the batter. Add milk until the batter has the consistency of thin cream. Take up the pod.

Heat the frying pan on rather high heat and brush the pan with a very, very thin layer of room-tempered fat before frying. Fry the crêpes.

Beat the cream with vanilla seeds and powdered sugar. Stir cherry jam and wine and fold the sweet cherries in. Serve each crêpe with some ice cream, a large spoon of whipped cream and a good heap of cherries on top. Fold up and serve straight away.

Enjoy!

Bella

Scrumptious chocolate crêpes - Läckra chokladcrêpes

SCRUMPTIOUS CHOCOLATE CRÊPES
Läckra chokladcrêpes

A perfect finish for a great meal. Everything tastes of chocolate – the creamy filling, the crisp pancake and the sauce.

6 servings

Crêpe batter:

1 ¼ cups milk
1/3 cup flour
2 tablespoons cocoa
1 tablespoon oil + some for the griddle
1 tablespoon sugar
2 egg whites
1 egg

Filling and sauce:

2 cups chocolate yogurt ice cream
1/3 cup chocolate sauce

Beat milk, flour, cocoa, oil, sugar, egg whites and egg in a saucepan. Cover with plastic foil and chill for 1 hour.

Grease a frying pan, diameter about 8 inches, with oil. Put on medium heat and let it get warm. Pour ¼ cup batter in the pan and make sure the bottom is covered with the batter. Bake for 1 minute, then turn it over and bake on the other side for 1 minute.

Put the crêpe on a piece of waxed paper and bake remaining batter the same way. Grease the pan with oil before each crêpe and put waxed papers between the ready-made pancakes. Put 6 crêpes on 6 plates and distribute the chocolate yogurt ice cream on one half of each crêpe. Fold the other half over the ice cream and roll up. Put it seamside down on the plate, drizzle with chocolate sauce and serve immediately.

Enjoy!

Bella

Apple crêpes - Äppelcrêpes (retro)

APPLE CRÊPES
Äppelcrêpes

4 servings

3 eggs

1 ¼ cups milk
1/3 cup flour
½ teaspoon salt
1 tablespoon sugar
2 tablespoons melted butter or margarine

Filling:

3 peeled, sliced apples
2 tablespoons butter or margarine
3 tablespoons apricot purée (baby food)
sugar to taste
1/3 cup thick cream

Beat the pancake batter together. Sauté the apple slices in the fat for a few minutes. Remove the saucepan from heat and add the apricot purée. Flavour with sugar to taste and let the mash cool. Beat the cream and turn it into the mash when completely cold.

Bake small, thin pancakes, preferably in a crêpe pan (if you use a pancake pan, don’t let the pancakes be larger than 6 inches in diameter). Put a dollop of filling on each crêpe and roll it up. Put the pancake rolls in a greased dish and put them in the oven at 480F for a few minutes. Serve them hot from the oven, maybe with some powdered sugar (or maybe not).

Enjoy!

Bella