Florida strawberries are starting to come in. Not East Tennessee home grown..but they are reasonably good. I have found adding a tablespoon Fragoli Wild Strawberry Liqueur really zips up the flavor in such a good way. Also is a great addition to a champagne cocktail and the Fragoli makes it just a beautiful color!
Here is my crepe recipe that is used by everyone....nothing complex about this recipe, but the results are really a nice presentation. And they are so easy to make early in the day and refrigerate until ready for serving.
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2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
butter, for coating the pan
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.
Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Yield: 20 crepes
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For another variation, fresh sliced peaches with Disaronno Originale makes a wonderful dessert! I love Amaretto anytime!
Bon Appétit and Enjoy
YOUR Wonderful World!