Peppermint Patootie <[email protected]> wrote:
: I had some friends over for dinner Sunday night, and I was trying to
: think of a super duper dessert for us to have after our turkey pilaf and
: salad. After "make your own trifle" bit the dust (I couldn't get up the
: energy to bake a yellow cake *and* make a fruit sauce *and* make custard
: sauce), I was inspired by someone's reference online to crepes for
: Shrove Tuesday.
: I hadn't made crepes for probably 30 years, but I pulled a very simple
: recipe off the web, used my grandmother's cast iron griddle, and
: produced some fabulous crepes. My guests each had two, while I
: satisfied myself with one. I cleaned out the freezer of some very old
: frozen fruit, making three bowls of sweetened thickened cooked fruit:
: blueberry, raspberry, and peach. I also sweetened up some ricotta and
: thinned it a bit with cream. I used a lot of ricotta and a bit of
: blueberry in my crepe, while my guests threw caution to the winds and
: made some lovely goopy concoctions.
: I've been craving crepes ever since and have been trying to come with
: ways to make them less carby so I might enjoy them from time to time as
: part of my normal eating. Certainly sweetening ricotta with sugar
: substitute and not sweetening the berries would help the filling side of
: it. But for the crepes themselves?
: Here are the ingredients in the crepe batter that made six good-sized
: 2 eggs
: 1/2 cup milk
: 1/2 cup water
: 1/4 teaspoon salt
: 2 Tablespoons butter
: 1 cup flour
: The problem, of course, is the flour, although I can also make it 1/4
: cup heavy cream and 3/4 cup water instead of the 1/2 and 1/2.
: My thought is that almond meal would be too heavy to use in the place of
: the flour, and my intuition says that trying to grind it farther would
: result in almond paste. I could add another egg and make it a cross
: between an omelet and a crepe, but I'd rather keep something closer to
: crepe texture.
: Does anyone have any suggestions?
: "What you fail to understand is that criticising established authority by means
: of argument and evidence is a crucial aspect of how science works."
: - Chris Malcolm
Sounds lovely. My oly question is now that Shrove tuesday or Pancke day
has passed, do you have to wait until Easter to try them again:-)