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When it comes to bed and breakfast recipes, crepes are always a favorite. Here is a classic crepe recipe that is sure to bring guests back to your table.
12 Crepes
- 4 eggs
- ½ cup milk
- ½ cup of water } mix milk and water together
- ½ tsp. salt
- 1 tsp. sugar
- ½ teaspoon cinnamon
- ¼ tsp. nutmeg
- 1 cup flour (sifted)
Method
- Mix eggs and milk/water mixture together,
- Add flour a little at a time and mix.
- Mix in all remaining ingredients.
(Best if batter is made the day before or even just an hour in advance!)
- Melt some butter into a hot non-stick pan (I set the dial to number 3 or 4).
- Pour 1/3 cup. of batter into pan whilst constantly moving the pan to spread it evenly.
- Sit the pan on the stove.
- After about 2 minutes, when the pan is shaken and the crepe can slide around easily- flip the crepe and allow to cook for a further 30-60 seconds more on the other side.
- Fill with your favourite chocolate hazelnut spread and chopped fresh strawberries. Top with fresh whipped cream and a sprig of mint.
Summer is also a great time to enjoy many different fruits. Peaches are a favorite in the South during this season. Here is a great recipe from Bon Apetit for Peach Cobbler:
Skillet Peach Cobbler Recipe by Kevin West
Ingredients (8 Servings)
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 large eggs, beaten to blend
- 1 1/2 cups crème fraîche, divided
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
- 1 cup Lord Grey’s Peach Preserves
- 1 cup chilled heavy cream
- 2 tablespoons sugar
Preparation
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Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12 inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
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Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.
Peach Cobbler Image: Ditte Isager Crepe Image: erasergirl
