Every now and then I get a hankering for something sweet. Trying to avoid store-bought cakes and pastries, I find myself fulfilling these sweet cravings at home with made-from-scratch baked goods.
I’ve declared in the past that I am not a baker, sometimes for good reason. Pies and cookies that look like science experiments aren’t always something my family appreciates. Also for some reason when I bake, the kitchen always looks like it’s been hit by a tornado filled with flour — and so do I — which is all the more reason to stick to simple sweet treats that hit the spot and keep more flour in the bag than on my floor.
Not only do I prefer simplicity, but I also like variety when it comes to sweets. Fruity or chocolate — how does one choose? So I say, why not have both?
The perfect shell for all your favorite fillings is the French crepe. The crepe is so versatile that it works for every meal, including dessert. In the past we have enjoyed a savory crepe, but they’ll also help fulfill your sweet cravings if they’re filled with strawberries and cream or bananas and hazelnut spread. Choose that delicious Brie and honey for a more sophisticated evening. Or use your grandmother’s apple pie filling rolled up in your crepes for a twist to this favorite classic. The possibilities are endless. Have leftover crepes? Serve them at breakfast with your eggs.
Below is a basic recipe for crepe batter; just eliminate the vanilla extract if you’re going savory and add in a hint of your favorite spice. Practice always makes perfect when it come to crepe making. The batter makes enough for about 16 crepes — plenty of batter to get the hang of it.
Strawberries and Cream-filled Crepes
Serves: 6-8
Ingredients:
For the crepe batter:
1 cup all-purpose flour
1 tsp salt
1 1/4 cups milk
2 eggs
2 teaspoons vanilla extract
2 tablespoons melted and cooled butter or a neutral oil such as canola or vegetable oil, plus extra butter for cooking (unmelted)
For the filling:
1 quart of strawberries, washed and dried
1 Tablespoon granulated sugar
1 teaspoon cinnamon
1/2 pint of heavy whipping cream
1 Tablespoon confectioners sugar
2 teaspoons vanilla extract
• Combine the flour, salt and milk in a medium bowl and beat until smooth. Add the eggs, vanilla extract and the butter or oil. Place in the refrigerator, if time allows, for 1 hour, while the filling is prepared.
• While the crepe batter is resting, whip the cream, confectioners sugar and vanilla extract until stiff peaks form.
• Remove the green tops from the strawberries. Halve the strawberries then cut into thin slices. Toss in a bowl with the granulated sugar and cinnamon, set aside. After the cream is whipped set 1/3 of the whipped cream aside for garnish. Take the remaining whipped cream and fold in half of the strawberry mixture. Place in the refrigerator along with the remaining cream and strawberries.
• Heat a crepe pan or a flat wide skillet with shallow sides on medium high heat. When a drop of water sizzles across the surface before evaporating, the pan is ready. Add 1/2 teaspoon of butter and swirl to coat the pan. Ladle about 1 tablespoon of batter into the pan and swirl around, lifting the pan, so that it forms a thin layer on the bottom of the pan.
• The batter will dry, and when the top is no longer liquid, less than a minute, turn the crepe and cook for about 15 seconds. The crepe should brown lightly and not become crisp. Repeat the process, adding butter to the pan and adjusting the heat as needed. Stack the finished crepes on a plate until ready to fill.
• When ready to serve, reheat the crepes, if desired, by placing back into a hot pan for a few seconds. Spread about 2 tablespoons of the strawberry and cream filling across the lower third of the crepe. Lift the bottom edge and roll up the crepe, top with more whipped cream and strawberries. Drizzle with chocolate syrup, caramel, hazelnut spread or fudge and/or sprinkle with cocoa powder or confectioners sugar. Serve immediately.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
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