This is a sponsored post by Green Pan. All views and opinions are purely mine.
French crepes are thin and delicate pancakes that can be filled with any toppings like fresh fruits, whipped cream, chocolate mousse, compote, or whatever you wish to be filled in. Looking for a quick valentine day dessert fix? Try this! You’ll be impressed on how simple it is to make this delicious stunner!
There are basically two types of crepes. Sweet and savory. Sweet crepes can be eaten for breakfast as well as a dessert. Simple and satisfying! That’s what I call them.
This recipe is just fail-proof. You just need to throw everything in the blender and blend. It’s that simple. And you don’t need a fancy crepe pan to do the job. Any 8-inch flat pan would work. I used this Padova Ceramic Nonstick Fry Pan and it works beautifully.
It’s very beautiful and it’s constructed with heavy-gauge, hard-anodized aluminum, the pans have even heat distribution and pans are coated with Thermolon Minerals ceramic non-stick surface for healthy cooking as well as easy release and clean up makes cooking pure bliss. I just enjoyed using them and made these lovely French crepes.
You can get as creative with the fillings you want. I just love mine with some ricotta whipped cream and fresh fruits. Here you go with the recipe.
Ingredients:
All-purpose flour-2 cups
Large eggs-4 now
Melted and cooled unsalted butter- 4 tbsp
Whole milk- 21/2 cups
Granulated Sugar – 3 tbsp
Salt-1/2 tsp
Vanilla extract- 3 tsp
Whipped Ricotta cream:
Ricotta cheese – 1/2 cup
Powdered sugar- 1/2 cup
Vanilla extract – 1 tsp
Heavy whipping cream (cold) – 1/2 cup
Toppings:
Winter citrus of your choice
Mint
Honey
Method:
Crepes:
In a large mixing bowl sift the flour.
Add the remaining ingredients (eggs, milk, sugar, salt, vanilla extract, and melted cooled butter) and whisk until all the ingredients are mixed very well or you can use a blender to blend all ingredients together for 30 sec until smooth.
Cover the batter with a plastic wrap and let it rest for a minimum of 30 minutes or a day.
Heat an 8-inch crepe pan over medium heat. Brush butter all over and pour 1/4 cup batter and tilt the pan in a circular motion so that the batter spreads evenly on the bottom.
After a minute flip the crepe and wait for another 45 sec till brown spots appear.
Remove the crepe on to a paper towel. Set aside.
Whipped Ricotta cream:
Process the ricotta, vanilla extract , and powdered sugar in the bowl of a mini food processor until smooth. Set aside.
In a separate bowl, whip the cold cream until it reaches soft peaks. Fold the whipped cream and ricotta mixture together. Set aside.
Winter citrus salad:
Cut off the ends, then remove the peels and as much membrane as possible from all the citrus. Cut each into thin rounds and layer on a plate.
Drizzle with honey and set aside.
Assembling the crepes:
Once the crepes are completely cooled, fill them with ricotta whipped cream. Enjoy them with winter citrus salad drizzled with honey. Enjoy.
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