Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I want to show you
how to make a delicious berries and cream crepes.
I love this and I thought this would be a really special breakfast, whether it be for
Mother's Day, or Easter or a random Tuesday, if I'm coming over, but I'm just not saying,
but I would appreciate it, I'm not pushing it, but if you went the extra mile to make
these for breakfast if I was your guest, I might stay there a little bit longer, which
might not be what you want, but you get the gist.
They're so good, very easy and simple and I love them and I feel like they're just a
little bit more special than just say a stack of pancakes which, hey, nothing wrong with
that but if you make these for a special weekend brunch or something like that I think you'll
go down in history because people will love it.
The ingredients for the crepes are very basic, they're very simple standard ingredients,
flour, pinch of salt, little bit of sugar, eggs, melted butter, whole milk, that's all
you need.
And a purple spatula.
I love making my crepe batter in a blender because you do need this to be really really
smooth, so what I like to do, you've got your blender, I'm going to add all of the liquid
first and then I'll give that a whiz just to make sure it's all incorporated before
I add the flour, so I've got the eggs, the milk, or as Mia would say 'muk'.
And the butter, and I'm just going to pop this on and let it whisk until combined.
That's good, alright now we're going to add in all of the dry ingredients, like I said,
I've got flour, a little pinch of sugar, and a little bit of salt and I am in the near
future going to share with you how to make some savory crepes.
Because those, I really do love sweet crepes, I do, my crepe cake is one of my favorite
things in the entire world, but a savory crepe like a ham and bechamel Swiss situation, ohh
so good!
I'm going to pop this on and I'm going to let this go for a good minute or two, I need
it to be really smooth, make sure the lid is on, I made that mistake once or twice.
And then you just let it go.
Okay, perfect.
I'm going to pour the batter back into the bowl that I had my dry ingredients in just
because it's going to make it a lot easier when I go to make the crepes.
Look at that.
Smooth, beautiful batter.
Okay, now very important, you want to make the batter with some kind of immersion blender
situation because you need to get it that smooth and I think a blender works the best,
but an immersion blender will do just fine, I would suggest that you put the ingredients
on sort of like a large pitcher or a large mason jar or something like that because it
really helps break up any lumps, equally as important is letting the batter rest.
I'm going to let this rest for about twenty minutes or so and I will show you when we
start making crepes.
I mean that's pretty much it right now.
Alright, first crepe.
The first I always feel like it's kind of like your first pancake, it's always the most
wonky one until you kind of get into a groove, what I've got here is a little bit of light
olive oil or any flavorless oil, I've got a nine inch non-stick pan pre-heated over
about medium heat and the second you put your batter in you have to swirl it around so that
the batter coats the bottom of the pan, these cook really quickly and really easily and
you're not looking for them to be like a golden brown color because it's not going to take
that long for them to cook in order to get there, but they'll be a beautiful blonde color
and they're just perfect, I love this recipe and I think you will too, you;ll know when
it's time to flip when you can actually see that the top looks dry, it means that the
other side is done.
I would suggest you don't do this with your hand, and if it loosely peels itself off then
you know the bottom is done, otherwise you just kind of have to give it a push with the
spatula, the first few are always, like I said, wonky, but that's when you get into
a groove.
And I'm going to continue to make a few more, I'm not going to make all of them from the
batter because the batter actually saves well in the fridge for days, so if you want to
make a batch of the batter, keep it in a mason jar in the fridge for the week and make them
fresh every morning, then you can definitely do that because it lasts so, so well.
I've got some done with a little color on them, the more you make the better they come
out really.
I've got some done, I'm going to work on the berry part now because it's got to cool for
a bit, I have some frozen mixed berries here you can use fresh if you want to but I think
when it comes to this amount of mixed berries, the best bang for your buck is to buy them
frozen.
I'm going to add sugar to that, lower the heat a little bit and I'm going to add a little
bit of zest of a clementine, you could use an orange or you could leave it out completely,
or use a little bit of zest of lemon if you want to, and then I'm going to squeeze in
the juice of the clementine as well.
I like what it adds and what it brings to the table.
It's so special too, like I said for a holiday breakfast, love it, okay add that in.
And we're just going to cook these until the berries basically thaw and the sugar melts,
it will come to a boil and I'll show you what it looks like when it gets there because it
could take a few minutes but like I said the best bang for your buck when it comes to using
a bunch of mixed berries, say in this case I need two cups total, everything together,
buying them frozen if you're going to cook them anyway, makes the most sense otherwise
you have to buy a carton of each one and you will only need some of each one, you know
what I mean?
So, this just works out really well.
That looks amazing, you can also do this by the way, using only blueberries which I really
like as well, but I like the mixture of all three together because you get the visual
of the strawberries, and it's just good.
In here I've got a little bit of corn starch, add a little bit of water to it, make a little
slurry, corn starch always wants cold liquid, add a little bit more.
And then we're going to pour this into here and let it cook for a couple of minutes until
it's no longer cloudy and it will thicken beautifully, and once it thickens, I'm going
to take this off the heat, and let it cool slightly and then we'll get going on making
the filling which is really easy and so good.
Last thing to work on is the creamy component which kind of tastes like a no-bake cheesecake.
Which I'm a very big fan of, so it's kind of like you've got the crepe, the cheesecake
and the oh so good, so worthy of a special occasion, okay what I've done already is I've
taken the heavy cream and whisked it to semi-stiff peaks.
So we've got that in there, in here I've got some softened cream cheese, to the softened
cream cheese, I am going to add the zest of about a half a lemon, not to much because
I don't want it to be too lemony, but it is important - I forgot my vanilla again!
Who am I!?
I keep forgetting my vanilla!
And I am going to add a small drizzle of lemon juice and then I'll go get my vanilla.
Alright a little lemon juice, make sure you catch all the seeds.
There we go.
Couple teaspoons.
Okay I'm going to go get my vanilla really quickly.
Here we go, and what I have here is some confectioner's sugar, going to add this in and then I'm going
to take the handheld electric whisk and then whisk it all together to combine, it still
has a little heavy cream on it, who cares it's all ending up in the same place.
Looks awesome!
Adding in the whipped cream, makes it really light and airy and super delicious, you can
make the cream mixture ahead of time as well, if you want to just pop it into the fridge,
but I really love how deliciously cloudy it is when it's freshly made.
Tastes sublime.
Really delicious.
I'm talking really good.
And then here's how you serve, which beyond simple right?
You take your crepe, I'm only going to make one for now because I will eat it all.
You take some of your cream filling.
Like so.
You roll.
Like so.
You take some of this gorgeous, really gorgeous and shiny berry sauce.
A little sprinkle of confectioner's sugar.
And a few sprigs of mint when you go to serve it because it's gotta be extra special.
You know what I mean?
You take your bite, I'm trying to get a little of everything together.
I want to show you the inside but it's kind of hard to do that with a crepe, here you
can see it here.
See that?
Holds together beautifully.
That's the most perfect bite in the entire world.
That is one of the most delicious - oh my word - It's like a cloud topped with sweet
goodness, oh it's so beyond delicious.
Look at that bite, now I know you're jealous of this!
Look at that!
Go to LauraintheKitchen.com, I will have the written recipe ready for you, please make
this for Mother's Day breakfast, brunch, Easter brunch, whatever.
You can make the crepes a couple days before, you can make the batter way ahead in advance,
the cream filling the night before, just whip up a fresh batch of sauce in the morning,
combine everything together, big platter really abundant, and you will be in business!
Hope you've enjoyed spending time with me and I will see you next time, bye bye!