|Copyright 2011 LtDan'sKitchen blogs|
Here then is Cedric's version of sweet crepes that I initially converted into a savory version and filled with a vegetarian filling. There is not much to the recipe other than to mix and to let it rest prior to cooking. The filling varies depending to taste but he prefers a combination of Nutella hazelnut spread and fresh berries. For my version, I used a combination of equal amounts whipped creme fraiche and Nutella with fresh raspberries.
4 cups flour
2. Over medium low heat, butter a non-stick skillet and add a ladle full of
the batter. Spread it around quickly and let it cook until the edges are
set and curls up a bit.
3. Flip the crepe and cook for another minute. Slide onto a plate and cook
the rest of the batter.
4. Fill with your choice of toppings and garnish with a dusting of powdered