Crepes are so easy to make and can be filled with sweet ingredients like blackberries and ricotta cheese or savory and filled with cooked chicken and spinach or broccoli. It's up to your imagination!
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Let sit for 10 mins or can even be refrigerated until ready.
Now my experience is that the first one or two don't turn out very pretty for some reason. By the time I do the third one they turn out great.
Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Saturday, August 13, 2011
Tuesday, August 9, 2011
Homemade Butter
I found this super easy way to make your own butter!
Homemade Butter
2 cups heavy cream
1-2 cups ice water
sea salt to taste, optional
Place cream on the counter for 8-12 hours. It is easiest to use cream that is just slightly souring. If your cream is not yet turning, let it sit on the counter for 12 hours to allow bacteria to form lactic acid or add a spoonful of yogurt or buttermilk with live cultures to the cream prior to letting it sit to culture it.
Pour cream into a quart-size canning jar. Begin shaking with slow, deliberate shakes until cream first starts coating the jar, becomes thick like whipping cream and then starts to pull away from the sides, turning to two substances: buttermilk and butter. Let the jar sit for one minute and then pour off the buttermilk into a separate glass.
Pour ice water into the butter to wash it, kneading with hand or stirring to remove any milk, strain off land repeat until water is clear. Strain to leave only the butter in the jar. Stir in salt, if desired. Use immediately or refrigerate until ready to use.
Makes approximately 1/2 cup butter
Copyright © Food for My Family.
Homemade Butter
2 cups heavy cream
1-2 cups ice water
sea salt to taste, optional
Place cream on the counter for 8-12 hours. It is easiest to use cream that is just slightly souring. If your cream is not yet turning, let it sit on the counter for 12 hours to allow bacteria to form lactic acid or add a spoonful of yogurt or buttermilk with live cultures to the cream prior to letting it sit to culture it.
Pour cream into a quart-size canning jar. Begin shaking with slow, deliberate shakes until cream first starts coating the jar, becomes thick like whipping cream and then starts to pull away from the sides, turning to two substances: buttermilk and butter. Let the jar sit for one minute and then pour off the buttermilk into a separate glass.
Pour ice water into the butter to wash it, kneading with hand or stirring to remove any milk, strain off land repeat until water is clear. Strain to leave only the butter in the jar. Stir in salt, if desired. Use immediately or refrigerate until ready to use.
Makes approximately 1/2 cup butter
Copyright © Food for My Family.
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