The recipe for this ultra simple dessert crepe:2 eggs
1/2 cup milk (I used non-fat since that's what I have at home. Full cream milk will have a creamier batter)
1/2 cup flour
About 1 tbsp of melted butter
1/8 cup water
1 tablespoon of sugar (you can add more if you want it sweeter)
Shove everything in a blender. Refrigerate for batter for at least 2 hours before using. Be sure to mix the batter well before using some of the flour may have settled at the bottom. This batter can only be used within 24 hours.
To make the crepe, simply butter a non-stick pan over low heat, pour a small ladle of the crepe batter. Swirl until the bottom of the pan is coated. Flip when set. An off-set spatula works well for this task. Otherwise, flip like the fancy chefs do.
For filling, I used chopped mangoes and chocolate goo made from chocolate chips and some cream, microwaved for 15 seconds (any longer will burn the chocolates). Mix well to fully melt the chocolate . I also like to use condensed milk instead of the chocolate goo. Top your crepe with manticado (butter vanilla)ice cream by Arce Dairy. The manticado works really well with this crepe. If you prefer it sweeter, just sprinkle some powdered sugar on top. For a fancier and crunchier crepe, add chopped walnuts.
This recipe is so easy to do with just one drawback, there will be lots washing afterwards. Just think about how heavenly (and light?) this dessert is and everything will be worth it.
You can really have a lot of combinations with this recipe. Some of our favorites are bananas and condensed milk, stewed apples (same recipe with the dates in my earlier blog) with whipped cream and manticado ice cream, nutella and slivered almonds, strawberries with condensed milk and whipped cream. Yummy!
My husband's verdict was "Better than Cafe Breton's" Awww.... shucks!
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