Crepes have been always my favorite dessert and breakfast. I even love them for lunch with a savory stuffing in them. Well, it takes sometimes to master making good crepes. At time I might not be able to make a perfect batter for crepes. The most important point is that you should not rush while making crepe batter as it requires a period to proof in the certain temperature – so chilling the batter is the best method.
When you can make a perfect crepe batter, there are many ways of stuffing the crepes. You can make it savory or sweet.
Makes 1½ cups
4½ cups fresh/frozen lingonberry, if using fresh berries, washed, removed leaves and if frozen, thawed
1¼ cups raw sugar/granulated sugar
1½ tablespoons grated orange zest
1½ cups water
Heat a saucepan with fresh/frozen lingonberries and water over medium-high heat and bring to a low boil. Reduce heat to simmer, cook until the berries begin to burst and liquid reduced a little. Heat off and stir in the raw sugar/granulated sugar until dissolve, cooled and transfer to the refrigerator to chill.
¾ cup all-purpose flour
1¼ teaspoon raw sugar/granulated sugar
3 large eggs
1-1/3 cup whole/2% milk
In a mixing bowl combine flour and sugar well. Place eggs and milk in another mixing bowl and beat well. Gradually add the flour mixture into the egg mixture and mix to combine well. Cover with plastic wrapper and chill in the refrigerator for at least an hour before use.
Lightly grease a 8-10 inch nonstick crepe pan/skillet and heat over medium-high heat. Add ¼ cup batter into the center of crepe pan/skillet and tilt to evenly coat the pan. Cook until surface appears light dry and then flap over and heat for 10-15 seconds more. Remove to a wire rack. Repeat with the remaining batter, make sure to grease crepe pan/skillet. Stack the crepes with waxed paper in between. Cover and set aside. Use your crepes in any way you prefer, savory or sweet.