Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 23

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In a large bowl, beat the eggs slightly, then add the milk, flour, and salt. Stir the batter until it is smooth and evenly blended. Cover the bowl and allow to stand for 1 hour.

The batter should be extremely thin—just thick enough to coat a spoon dipped into it. Stir in a little more milk if necessary. Grease a small frying pan (5 to 6 inches in diameter) and place over medium heat. Pour in just enough batter to thinly cover the bottom of the pan. If there is a little too much batter in the pan, pour it back into the bowl, leaving a coating of batter in the pan. Cook on one side over moderate heat until lightly browned; turn with a spatula and cook on the other side until lightly browned. Transfer the crêpe to a plate and immediately spread a little butter, if desired, and jam over the surface, then roll it up or fold it into quarters.

Put the filled crêpe into a low oven to keep warm, and continue to cook and fill the remaining crêpes. These are best served warm.

MAKES 8 SERVINGS

Variation:Raspberry Crêpes: Add 1⁄8 salt to the batter. Add 1 tablespoon of brandy to the raspberry jam. To serve, lightly sprinkle the finished crêpes with powdered sugar.

2 large eggs1 cup milk, plus more if needed1 cup all-purpose flour

1⁄2teaspoon saltNonstick cooking spray, for greasingSoftened butter, optionalRaspberry or strawberry jam, slightly warmed

Wild Berry Crêpes