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Raspberry Crepes
Yum. Is there anything as diverse or elegant as a crepe? I don’t think so. And this morning I just had to have some. I have some raspberries in the freezer, left over from this past summer and they were just calling my name. And so, raspberry crepes for breakfast is what was on the menu.
1 egg
1 cup flour
1 1/4 cup milk
Put these three ingredients in a blender and, well, you know, blend. Heat your pan (preferably non-stick) and when it’s hot pour a little batter onto the pan. Pick up the pan and tilt it around a bit to make sure your crepes are nice and thin.
When they brown a bit, using fingers, pick them up and turn them over to brown the other side.
To assemble I put the crepe down and put my raspberries in a line (or two) down the middle. Then I sprinkle with powdered sugar (just a bit) and roll them up. I generally top with a bit of whipped cream and another couple of raspberries.
Perfect with my morning coffee!
Chocolate Cupcakes with Peanut Butter Frosting
Really, what goes together better than peanut butter and chocolate?
Cupcakes
6 Tbsp cocoa
1.5 c. sugar
1 tsp salt
1 tsp baking soda
2 c. flour
1 tsp vanilla
.75 c. vegetable oil
1 c. cold water
Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Pour into 24 muffin cups and bake at 375 for 20 minutes.
Peanut Butter Frosting
.5 c. butter softened
1 c. peanut butter (smooth)
3 Tbsp milk
2 c. powdered sugar
Mix all ingredients until light and fluffy, you may need to add a tad more milk.
Berry Clafoutis
As the days shorten and grow cold I find myself wanting to spend more time in the kitchen. I was going through my cookbooks and found a recipe for cherry clafoutis in “Mediterranean”. It is the basis for the following berry clafoutis.
1 1/2 lbs fresh fruit (I used a bag of frozen raspberries and 1/2 bag of frozen blueberries)
2 cups flour
1/8 teaspoon salt
4 eggs plus 2 egg youks
1/2 cup sugar plus a few more tablespoons
2 1/2 cups milk
1/4 cup melted butter
Preheat your oven to 375 and grease a shallow baking dish.
Put the berries in the dish, in an even layer. Since I was using unsweetened, frozen berries I sprinkled a few tablespoons of sugar over the top of them.
Put the flour and salt into a bowl and gently mix with a fork or wisk. Add the egg the eggs, yolks, sugar, and about 1/2 cup milk and whisk into a smooth batter. Whisk in the remaining milk and butter.
Pour this mixture through a sieve onto the berries. Bake for 40-50 minutes until golden and just set. Serve warm.
Notes: This makes a big batch. Next time I will halve the recipe and sprinkle nutmeg over the custard. I will also serve with cream. I think it would be nice made into little individual serving sizes too!
(12/11/08)