We finally visit the West Coast with today’s choice of Food Blogger of the Week, Cooking with Amy. Based in San Francisco, Cooking with Amy publishes original food writing including recipes, restaurant and product reviews, contests, essays and insight into culinary news.
This week she’s reporting on the Bay Area Food Bloggers Second Annual Picnic with oodles of links to attendee’s blogs, and meeting up with other food bloggers in Seattle. I’m a bit jealous of all these food blogger get togethers. It’s not that there isn’t a lot of great food in Colorado, there’s just not many bloggers out here writing about it. (Plus, how could we compete with The Denver Post’s food section?)
makes 6-8 crepes
(double recipe for a full batch of 12)
- 1/2 cup cold water
- 1/2 cup milk
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 Tablespoons previously melted butter
- Whirl all the ingredients together in the blender. Julia suggests straining through a sieve but I just refrigerate the mixture overnight instead. In either case, do refrigerate for at least 2 hours to allow the flour particles to swell.
- Ladle approximately a quarter cup of batter into a non-stick crepe or omelet pan (I use a 10 inch pan, but 8 inch would be fine too) and tilt the pan to cover the bottom with a thin, even coating.
- Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute.
- Flip and repeat until crepe is done.
- Use crepes immediately or wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.
I’ve used this recipe since childhood and it’s terrific with a little brandy or Triple Sc added to it. Spread on some jam or try a little powdered sugar and lemon juice on the crepes – yummy! Bon appetit Cooking with Amy!
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