Saturday, August 31, 2013

Sunday Crepes

Sunday brunch idea.  The picture says it all.  You can make the crepes ahead of time and fill them when you have a stack ready.  Make your filling and compote in advance and have chilled.


¾ cup milk
¾ cup cold water
3 egg yolk
1 tablespoon granulated sugar
3 tablespoons orange juice
1 cup flour
5 tablespoons melted butter

Place ingredients in a blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to side of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 30 minutes. 

In a heated 6 inch non stick pan brushed with butter, pour in 2 tablespoons crepe batter. Swirl to coat bottom of pan. Allow batter to set and when sides begin to slightly curl turn the crepe over and cook the other side 15 to 20 seconds turn out on a plate. Repeat until remaining batter is finished.

Simple No Cook Filling

After making a pile of crepes, open your crepe and fill with this super simple pudding.

1 vanilla instant pudding & pie filling (5 oz. box)
1 ½ cups cold milk
1 container of 8 oz. whipped topping

For your filling mix one vanilla pudding packet with half of the milk called for on the package. Whisk until it begins to thicken. Then fold in one container of thawed whipped topping.  It makes a very easy and tasty filling in crepes. 

Do not over fill your crepe.  Slice bananas and add slices on top of the pudding filling.  Roll up and cover with a compote of fresh berries or drizzle with chocolate syrup.  Sprinkle it with powdered sugar.

Berry Compote

You can make this the night before and chill in the refrigerator.  It is also great on pancakes or waffles too.

Fresh or frozen berries of your choice
1/2 cup sugar
1/3 cup orange juice
1 tbs. corn starch

Place the berries in a heavy based pan with the sugar and stir gently over a moderate heat until the sugar is dissolved.  Mix you orange juice and corn starch until well blended and add to the berries.  Increase the heat and boil for about 5 minutes until the sauce has thickened and the berries are tender but still holding their shape.

Remove the compote from the heat and transfer to a bowl.  Leave to cool completely, then cover with cling film and chill until needed. This will last for up to three days in the fridge.

Hope you have a great Sunday.  Be happy and may God bless you and yours. 

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