I know I have done crepe recipes in the past, but they are just so good! And with all this delicious summer fruit you can make them for breakfast of dessert, or even for dinner. Some suggestions for crepe fillings: sautéed chard with a bit of ham or bacon, roasted eggplant and tomato (chopped) topped with some chopped basil and feta cheese, for dessert or breakfast fresh or lightly cooked summer fruit with or without yogurt or ricotta cheese,
Recipe from Sweet Basil, Garlic, Tomatoes and Chives by Diana Shaw
sent to me by Eatwell member Heather R.
1/2 cup Eatwell Farm Flour
1/2 cup All purpose Flour
1/2 tsp Salt
3 Eatwell Farm Eggs
1 cup Milk
2 TB unsalted Butter, melted
Sift the flour and salt together into a mixing bowl. Make a well in the center, and break the eggs into it. Whisk together until well mixed. Combine 1/2 cup of the milk and the melted butter, and pour into the flour mixture in a slow, steady stream, whisking as you do. Continue to whisk until you have a smooth paste. Whisk in the remaining milk, making a thin batter. Let stand 30 minutes before frying.* Heat a 7 inch crepe pan. Place a TB of butter in the pan, and swirl until it melts and coasts the bottom of the pan. Pour the excess butter into a small dish. Reserve the excess butter for preparing additional crepes. Test the pan by dropping a tsp of batter into it. When the batter starts hopping, the pan is ready. Pour a small ladle, about 1/4 cup, of batter into the pan and shake to distribute evenly. Cook over medium high heat until the bottom has browned, about 1 1/2 minutes. Loosen the edge of the crepe with a butter knife, flip the crepe with your fingers. Cook until the other side has browned, about 1/2 minute more. Repeat for each crepe. *Heather likes to make her batter in the morning and let’s it sit all day before cooking them at night for dinner.