Alchemy | Wildberry Crepe

This light, refreshing and fun breakfast and dessert comes together quickly and simple. It can be customized with any number of toppings and fillings, savory or sweet.

Just... maybe don't follow Link's example and use a wok. Unless you've got a fairy on hand to help.

Inspired by | The Legend of Zelda: Breath of the Wild


One serving feeds 4; click to adjust.
Yields1 Serving

"Sweet, tart wildberries are folded into thin, springy dough to make this dessert."

Ingredients

 1 cup flour
 ½ cup milk
 ½ cup water
 3 tbsp butter
 2 eggs
 24 raspberries
 spray whipped cream
 1 tsp salt

 

Directions

1

In a medium mixing bowl, stir together the dry ingredients - the flour and salt. In a separate bowl, whisk together the wet ingredients - the milk, water, 2 tbsp of butter (melted), and the eggs. Add the dry ingredients to the bowl of wet ingredients, continuing to whisk until evenly mixed. It should form a thin, runny batter.

2

Melt 1/2 tbsp of butter in a non-stick pan on medium heat. Spoon 1/4 of the batter into the skillet and spread thin with a crepe spreader. If you don't have a crepe spreader, instead gently lift and tilt the pan in a circular motion to spread the batter across evenly. Move quickly as the batter cooks to avoid thick areas or clumps.

3

Heat the crepe until when you flick the pan, the crepe slides, about 2 minutes. Using a large spatula, flip the crepe over and cook the other side for another 30 seconds to a minute. Slide the crepe off the pan and onto a serving plate.

4

Prepare the other three servings by repeating steps 2 and 3.

5

To finish plating the dish, fold the crepe in half, and then begin rolling one edge of the crepe until it forms a quarter circle, as pictured. Place the raspberries in rows and spritz the whipped cream in between. Serve immediately.

Ingredients

 1 cup flour
 ½ cup milk
 ½ cup water
 3 tbsp butter
 2 eggs
 24 raspberries
 spray whipped cream
 1 tsp salt

Directions

1

In a medium mixing bowl, stir together the dry ingredients - the flour and salt. In a separate bowl, whisk together the wet ingredients - the milk, water, 2 tbsp of butter (melted), and the eggs. Add the dry ingredients to the bowl of wet ingredients, continuing to whisk until evenly mixed. It should form a thin, runny batter.

2

Melt 1/2 tbsp of butter in a non-stick pan on medium heat. Spoon 1/4 of the batter into the skillet and spread thin with a crepe spreader. If you don't have a crepe spreader, instead gently lift and tilt the pan in a circular motion to spread the batter across evenly. Move quickly as the batter cooks to avoid thick areas or clumps.

3

Heat the crepe until when you flick the pan, the crepe slides, about 2 minutes. Using a large spatula, flip the crepe over and cook the other side for another 30 seconds to a minute. Slide the crepe off the pan and onto a serving plate.

4

Prepare the other three servings by repeating steps 2 and 3.

5

To finish plating the dish, fold the crepe in half, and then begin rolling one edge of the crepe until it forms a quarter circle, as pictured. Place the raspberries in rows and spritz the whipped cream in between. Serve immediately.

Wildberry Crepe

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