I have been going through my iPhoto and cleaning out my picture collections - deleting multiples, blurry pictures etc. That process got stalled when I got to my Paris album. When I visited Paris 3 years ago, it was all about seeing the sites and getting to as many historical site as possible, I really did not give much time to enjoying the food - there was the bakery close to my hotel where I picked up croissants as I hurried to catch the train to begin the day exploration, then the ham sandwich from street vendor because I could not be bothered with stopping for a proper meal between the Lourve and the Sacred heart basilica.
The one thing I did not miss out on, food-wise was the crepes - I had all sorts, chocolate, cheese, fruit filled - See in Paris, crepes are more street food than they are here in the state. Since returning, I have tried to recreate it, but fall short every time until now - I had the ingredients right, but I was using a whisk to combine it (no bueno), then I stumbled on a video by Alton Brown where he used a blender - but wouldn't you know it, I was short a blender due to a recent kitchen reorg that went south. My food processor was available though, so I add all my ingredients to the food processor, pureed and I have been in crepe heaven since then . One of the first crepes I made since perfecting the recipe is this blackberry and goat cheese crepe - because the combination of those two is perfection. Here is the recipe.
Recipe Notes. This recipe makes 15 to 18 crepes. You can store batter in the fridge for up to 48 hours. You can also choose to make crepes ahead and keep in the fridge for up to 4 days (or place in freezer bags and freeze for up to 2 months). To heat up crepes, do it in 30 second interval until it is warmed to your liking. If you freeze the crepes, let it thaw out at room temperature, before seperating to heat up.
I chose to use blackberry and goat cheese for my filling, but the filling choices are endless - everything from chocolate , salted caramel, smoked salmon and spinach can be used as crepe filing.
What you need
- 1 cup flour
- pinch of salt
- 2 eggs
- 1 cup milk
- 1/2 cup water
- 3 tablespon butter, melted
- 1 cup black berry, halved
- 4 oz goat cheese
- Butter, to coat pan
In a food processor or blender, combine butter, eggs, milk, flour, salt and water. Pulse for 10 to 15 seconds. Place the batter in the fridge for an hour.
Over medium heat, heat a large non stick pan, coat with butter. Pour a half cup of batter into the center of the pan and swirl to spread evenly in the pan. Cook for 30 seconds then flip over and cook for another 15 minutes. Lay out flat to let it cool before serving.
Continue the process until you have enough crepes
To make the blackberry goatcheese crepe, place crepe on plate, layer halved blackberry and pieces of cheese. Fold crepes ends over each other (see below) and serve.