Monday, April 14, 2014

Cafe Provence - Crepes!

Crepes with Raspberry-Balsamic Glaze and Mascarpone Ice Cream
Serves 8
Total Time: 1 hour


FOR CREPES
2 cups all-purpose flour
2 cups milk
1/2 cup water
6 tablespoons butter, melted (plus additional for cooking)
3 eggs
4 tablespoons granulated sugar
1/4 teaspoon salt


FOR RASPBERRY BALSAMIC GLAZE:
2 cups fresh raspberries
8 Tblsp balsamic vinegar reduction*
4 tablespoons sugar


FOR ICE CREAM
Cafe Provence Mascarpone Ice Cream*
*Available at French Market.


1. In a blender, process the flour, milk, water, butter, sugar, eggs and salt in a blender until the mixture is smooth. Add the milk 1/3 cup at a time, until the batter is a liquid consistency. Set batter aside for 20 minutes. (Resting the batter is very important.)


2. Meanwhile, in a small saucepan over medium heat, bring the raspberries, balsamic vinegar, and sugar to a simmer. Allow the mixture to simmer for about 5 minutes. Crush the cooked berries and strain the mixture, if desired, before serving. (Note: For more berry flavor, you can add additional fresh raspberries into the balsamic reduction.)


3. Once the batter has rested 20 minutes, melt a little butter in a crepe pan or large skillet over medium-low heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.


4. When ready to serve, fill with ice cream and drizzle with the raspberry-balsamic glaze. Garnish with fresh berries. Note: Get creative with your crepe filling. In addition to the Mascarpone ice cream we sell at French Market, which is perfect with this recipe, you can also use Nutella, bananas, chocolate, strawberries, nuts, etc.


Bon App├ętit!

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