Alo alo!

Hey , how are you doing? Fancy meeting you here. How is your week with delayed winter weather going?  Well I hope you are cursing the weather network like I am , because this is BS, honestly Vancouver, get your act together and send us some sun and warmth, my rain boots shouldn’t be at the door “just in case it rains again” , you know what it should be at the door? , my magazine, sunglasses and camera to go out, get it straight!!!!   aaahhh….there I’m done.

So for today’s post I am going to share a secret that my super friend D uses when making crepes. It makes them fluffy and lighter so you can have more than 1 and not feel like you just ate a brick.

In fact, when making this recipe, my friends and I ate 4 each, and we use all the toppings, nutella, bananas, yogurt, sugar, lemons, the works!

So here is  a basic crepe recipe taken  from Giada De Laurentiis :

*Note: to look like a true Giada, put on your Colgate fake smile and get a hairdo that will make you look like a praying mantis feasting on spaghetti.

YIELDS 12 crepes (or 6  for those of you who fell off the Jenny Craig bus)

• 4 eggs
• 1/2 cup of whole milk
• 1/2 cup of all-purpose flour
• Pinch of salt
• 3 tablespoons of melted unsalted butter
• SECRET INGREDIENT: 1/2 cup San Pellegrino fizzy water

Ok so mix all the ingredients together, if you don’t know how then google “how to make crepes”  I am just giving you the recipe, you do the rest, you lazy you. Here are some pointers:

• Do  not overmix! or your crepes will be like cardboard circles
• This batter should be fizzy, almost like tempura batter, so if there is not enough bubbles add more San Pellegrino, if it gets to liquidy , then add a bit more flour, that should fix it.

As for the toppings, here is a list of my favourites:

• Nutella (of course)
• Liberté lemon yogurt
• Greek yogurt (11% milk  fat = a seizure straight to heaven)
• Toasted coconut
• Local strawberries (which we all be able to pick very soon)
• Liberté cream cheese (the best!) with raspberry jam
• My super favourite : Cajeta and pecans with a light dust of cinnamon. ay ay ay ayyyyyy

This is Brad modeling lemon for his lemon and sugar crepe.

*Cajeta: for those of you, uncultured white peeps, cajeta is a Mexican burnt caramel-milk spread that you can buy at the latino specialty store at the Lonsdale Quay Market.

 

I really hope you make some crepes , its super easy and trust me, you will thank yourself for doing it. And here are some pics to asses the goodness:

You really have to concentrate! channel your inner frenchie.

Perfect!!!

Stuff that baby

Voila! so good…. by the way I appologize for some of the bad quality of the pics, in my defense I was drooling all over and couldn’t concentrate, plus, who wants to take pictures when you have crepes waiting to be eaten!

Enjoy!!  oh.. here is the music link that goes along with the recipe.

http://www.youtube.com/watch?v=Vj1kQlif1WA

Gbox