, pub-1183232341631896, DIRECT, f08c47fec0942fa0 Anders Cooks: Crepes a la Sarah

Sign Up For My Second Book

Purchase a coil bound luxury copy of my first book "Tinfoil Cooking" right here on my website. This book is printed on 80# stock and lays flat on your counter when open. You can also purchase a paperback version or an E-Book version on or on The book is also available all over the world on the Amazon platforms. My second cookbook is coming soon, stay tuned.

Crepes a la Sarah

Crêpes by Sarah

Crepes are so easy to make and they can be eaten for just about any meal.

Crepes or Crêpes as it is spelled in its country of origin, France, is a big favourite in our house, from adults to grand-kids.

In France, Crêpes are considered a national dish.

This recipe is from my very good friend Sarah and this recipe is for desert.

Here are the ingredients.

  • 1 cup  of whole milk
  • 2 eggs
  • 1 cup of flour
  • 2 tbs of sugar
  • 3 tbs of butter (melted and cooled so it is still liquid but not hot)
  • ¼ tsp salt
  • 1 tsp vanilla

Mix all the ingredients well and let stand for at least one hour.

Heat pan to medium heat and pour in enough batter to thinly cover the bottom of the frying pan. Flip and cook other side when it can be turned.

Crepes with fruit
Crepes with fruit
Fill with sliced bananas, berries, fruit or anything else your desire. Always drizzle with melted dark chocolate!

For breakfast / lunch, you can put some sharp cheddar on the crepe after you have flipped it so that the cheese melts. Then add smoked salmon or ham.

Note from Anders: You can also make the Crêpes ahead of time and once cooled, add chopped cooked ham, cheddar cheese and chopped green onions, roll up and bake in the oven at 375°F till the cheese melts.

Wine Pairing and Recommendations:

For dessert you can pick a nice dessert wine, and for lunch or supper I would recommend a Rosé like Pink Freud from Therapy Vineyards (check out my review ). However Crêpes are traditionally served with cider. Try a Broken Ladder from BC Tree Fruits, it is a great cider. Let me know what you prefer.

Kiss the cook,


No comments:

Post a Comment