I know what you are thinking, what's a miracle about this food. I am not talking about healthy miracles but just making this dish and putting it into your mouth will tell you about the miracle I am talking about. Eat it as is or with any topping you want - sweet or savory doesn't take away anything from this. It just enhances the flavors of what you are eating.
My son at this with butter and honey, my hubby with maple syrup, me with the humble strawberry and a drizzle of chocolate sauce and it stood out distinctly... The weather yesterday was just perfect for crepes and brought back tons of memories. I have always battled weight issues ( i.e. me trying to be "my" ideal weight), so when I used to live in New York I would walk to work. I still remember the freezing winters and the smell of street vendors wafting in the air - whether it was bagels and coffee or hot fogs or Lebanese fare or fresh hot crepes... I always tried to stay away from all this. But on special days when I did indulge it was on crepes - with strawberries and fresh cream! And I can still taste the hot crepes and the cooling strawberries and cream...
I would wonder if I would be able to ever make something so heavenly... and I did it. I chanced about a brilliant recipe on La Tartine Gourmande, a beautiful food blog I discovered a couple of days back. It has the most brilliant pictures and recipes. I had to adapt the recipe as I didn't have all the ingredients on hand but kept the flour to wet ingredients ratio the same. And the crepe just seemed to materialize out of thin air... and vanish again as the family chowed down on it as an evening snack and then again for breakfast the next day.
The pictures were taken from my phone and are really grainy, as I couldn't grab my camera fast enough, and will be uploaded soon.
1/2 cup all purpose flour
1/4 cup whole wheat flour
1 cup milk
2 tablespoons fine sugar
a pinch of salt
about a tablespoon of oil
11/2 teaspoon vanilla essence
I took the dry ingredients - added the eggs and gave it a good stir. Then I added about 3/4 of the milk, sugar, vanilla essence and oil and gave it a good whisk but do not overmix as it would break up the gluten in the flour.
I let it sit in the fridge for about an hour. You can use it in 30 minutes. I added the left over milk just before using it.
You heat a non stick skillet and the oil in this helps it come off easily but you can add a dash of butter while cooking.
Pour a couple of tablespoons of batter into the pan and swirl it till you get a very thin pancake spread out till the sides of the pan. Cook for under a minute on each side, drizzle with your favorite toppings or enjoy it plain.
Yes, it's as simple as that!!!!