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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Basic Crepe Recipe

Aviva is home this summer and the "What do we have to eat?" question is frequently asked. My automatic response of "Nothing, what do you want?" is usually met with grumbles of "Does it matter ~ you make the same things all the time?" Yes, I'm the mother of a teenaged girl, "Does it matter? You won't want what I make anyway!" We have a breakthrough on Tuesday. Aviva and her friend Stephanie decide to take matters into their own hands. They want to make crepes.

I print my recipe for Cream Cheese and Cottage Cheese Blintzes so they have a crepe recipe. I immediately cut the recipe in half as we don't need 24 crepes for 3 people. The girls check the kitchen for supplies. Shamefully, we don't have eggs or flour ~ egg replacer and gluten-free flour don't inspire these 2 chefs. The girls go to the store and return with Nutella, whipping cream and strawberries along with the necessities. I sit at my computer as I hear them working together. They don't want my help or insights. I'm proud of Aviva; she's exacting and confident.

Crepes made, strawberries sliced, cream whipped and Nutella open, I'm invited to join them eating. I hear the voice in my head reminding me that I'm laying off gluten, eggs, and dairy for a while. I hear another voice telling me to be a good mom and eat one. Yum, they are fabulous!



Kosher Status: Parve
Number of servings: makes 12 crepes
Main Ingredient(s): Flour - Unbleached All Purpose, Eggs
Preparation Time: 00:10
Cooking Time: 00:10
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 4 eggs
  • 1 teaspoon salt
  • 2 cups water (a little more if the batter needs thinning)
  • 2 cups flour



Steps:

Beat the eggs in a bowl. Add the water and salt. Mix well. Add the flour and mix until smooth. Set aside up to let the batter rest. We let it sit for at least an hour.

To make the crepes, heat a crepe pan or small frying pan over medium low heat. Spray the pan with cooking spray or wipe with a little canola oil.

Ladle about 1/4 cup of batter into the pan. It should be runny enough so that when you lift the pan and roll the batter around the pan it spreads evenly. Adjust the batter as necessary for the next crepe. If you get holes or the batter hits the pan with a loud frying sound, your pan is too hot.

Cook the crepe so that the batter dries out. For blintzes and other filled crepes, I don't flip them. Aviva flipped hers to lightly brown both sides.



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