Handsome Carver's Crepes
Photo by: Lucy Alexander
INGREDIENTS
1 cup all purpose flour
1 pinch of salt
1 tablespoon sugar (optional)
1 1/2 cup milk
2 eggs
2 tablespoons butter
1 jar Handsome Carver’s Chocolate Hazelnut Butter
1 cup sliced banana
1 cup sliced strawberries
1 cup raspberries
DIRECTIONS
Whisk together all the ingredients except unmelted butter until smooth. If the mixture isn’t pourable add a little more milk. If time allows, let the batter rest in the fridge for at least one hour, and up to 24.
Heat the oven to 200 degrees F. Put a nonstick or well seasoned 8 to 10 inch skillet over medium heat and wait a couple of minutes. Add a small pat of butter. Stir the batter with a large spoon or ladle; add a couple tablespoons of the batter to the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan, then pour the excess batter back into that which remains.
When the top of the crepe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crepe should brown only slightly and not become at all crisp) Bear in mind that the first crepe almost never works, even for professionals, so discard it if necessary; there is plenty of batter.
Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up. Stack the crepes on a plate in the oven and fill and fold them all at once. Or better still, fill and fold each crepe while it’s still in the pan and serve as they’re ready.
To fill and roll or fold the crepes: Put the hazelnut butter and sliced bananas in the center of the bottom third and start rolling at this end; or fold the bottom third over the hazelnut butter and banana, fold in the sides, then fold the crepes from the bottom up. Slide onto a plate and serve with strawberries and raspberries.
