Crepes For Two Recipes Recipe For Pickled

PICKLED GRAPES

Steps:

• Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
• Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
• Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.

CREPES FOR TWO

Steps:

• Combine flour, milk, eggs, and oil and salt.
• Heat a small skillet or crepe pan, spray with non-stick oil and removed from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side.
• Invert pan over paper towel to remove.
• Repeat with remaining batter.
• Fill with marmalade and roll.
• Sprinkle with powdered sugar.

CREPES FOR TWO

Steps:

• 1. In large measuring cup or medium sized bowl whisk all ingredients for a couple minutes, except butter.
• 2. Heat large frying pan to medium hot.
• 3. Melt half the butter and spread on bottom.
• 4. Pour 1/4 of mixture in pan and quickly tilt pan until bottom covered with batter.
• 5. Cook a minute and a half and then flip carefully with spatula.
• 6. Cook other side one minute. You will see it puff up slightly.
• 7. Remove from pan onto dish. You can fold crepe into fours until ready to fill.
• 8. Repeat above until all batter used. Usually makes 3 large crepes.
• 9. Fill with your imagination and enjoy.

CREPES FOR TWO

Steps:

• In a blender, add the milk, egg, sugar, flour, salt, and 2 teaspoons of the melted butter. (Reserve the rest of the butter for greasing the crepe pan).
• Puree the mixture for about 30 seconds on high, and then turn off the blender and let it rest for about 5 minutes.
• Meanwhile, place your crepe pan over medium heat, and brush with some of the melted butter.
• Ladle 1/2 cup of the batter into the crepe pan, and then tilt the pan until the surface is covered with the batter.
• Cook the crepe on the first side until it easily releases when you run a spatula around all of the edges. Loosen the entire crepe with the spatula before attempting to flip.
• Flip the crepe, and use the spatula to smooth it out (in case it wrinkled when you flipped). Continue to cook on the second side until golden brown spots form.
• Remove the crepe from the pan and place it on a paper towel-lined plate. Cook the rest of the batter (you should get 2 more crepes from the batter).
• Serve the crepes with your favorite fillings (sweet or savory!), or place them (with paper towels in between) into a storage bag and freeze them until needed.

GRAVADLAX WITH DILL CRêPES, CHILLI & CHIVE CREAM AND PICKLED ONION

Steps:

• First, make the crêpe batter. Sift the flour into a bowl with a pinch of salt. Make a well in the centre of the flour and add the eggs, egg yolk and half the milk. Whisk together the wet ingredients, gradually drawing the flour into the mix until you have a thick, smooth batter, then stir in the rest of the milk and most of the dill. Cover and leave in the fridge until you are ready to make the crêpes.
• Meanwhile, make the pickled onion. Put the onion in a small heatproof bowl. Heat the vinegar and sugar with 100ml water and a pinch of salt in a saucepan until the sugar and salt have dissolved. Pour over the onion and leave to cool. Drain the onion, then cover and chill.
• Mix all the ingredients for the cream in a bowl and season generously. Cover and chill until ready to serve.
• Heat oven to 110C/90C fan/gas 1⁄4. Heat a crêpe (or frying) pan over a medium heat and wipe with oiled kitchen paper. Tip half a ladle of batter into the pan and swirl the pan to spread the batter into a thin, even layer. Cook for 30-45 secs until the base is golden and bubbles start to break on the surface. Flip over with a spatula and cook for another 30 secs.
• Layer the cooked crêpes between sheets of baking parchment and keep warm in the oven while you cook the rest. To serve, spoon a little chive cream onto a crêpe along with slices of gravadlax, the pickled onion, remaining dill and chilli, if using. Serve with lemon wedges.