Happy Friday everyone! Wishing you a lovely weekend full of all that is good.
Friday brings us to our weekly rendezvous with Dorie, and this week, we have a dessert - definitely a great way to finish the week. This dessert is butter and rum crepes, served with a honey, orange and lemon butter sauce.
I had never made crepes before although I had often meant to. Just by chance, I had bought a small frypan at Christmas time, primarily for omelettes, but it worked a treat with these crepes as well. I had meant to have these crepes for breakfast, but then started making them and read that the batter had to sit for at least 2 hours. No way! So I made the batter anyway, and had them for dessert instead.
I made a half recipe - 5 crepes is plenty for one person. The first one wasn't the greatest, and the next one was a little browner than the rest while I was getting the hang of when to flip the crepes, but they all tasted good. I found using a small flat plastic spatula was easier for flipping the crepes than the offset spatula that Dorie suggested - I am clearly way more un-co than Dorie.
While I did make the sauce and served it with the first batch of crepes, all that butter gave me the willies, especially when it had been in the fridge overnight and a thick buttery layer settled on the top of the sauce. Accordingly, for batch two, I ditched the sauce and ate the remaining crepes with vanilla icecream and berries.
And the verdict? These crepes were delicious, however you served them. I would use the base crepe recipe again, forget the sauce, and have them with all kinds of fillings. They are not overly sweet crepes, so you could replace the sugar with a little salt and fill them with savoury fillings as well, I think.
To see what my fellow Doristas thought of these crepes, visit the LYL section of the FFwD website.
I made a 1/2 batch too and just served it with a little sugar and citrus zest. After a dinner party the night before we didn't need the extra butter (or rum!). Yours look great though!
ReplyDeleteThey looks very thin and beautifully golden, but it would be some lemon and a sprinkle of sugar for me, I don't care for the rum and butter.
ReplyDeleteThese are definitely a great way of finishing the week! I'm terrible at making crepes or thin pancakes so am very impressed at how yours came out.
ReplyDeleteI love crepes! And butter and rum is nice a delicious sounding combination of flavours too! :)
ReplyDeletethey look great but I think a little bit of that butter sauce would go a long way
ReplyDeleteTotally agree that with less sugar and a bit of salt, these crepes can go savory and delicious!
ReplyDeleteHooray for your success with your first crepes! I agree, the sauce was not necessary...they are yummy without!
ReplyDeleteThe first crepe is always a throw away (or the cook's treat).
ReplyDeleteThis was good, wasn't it? They make a great easy meal.
I agree, these could go savory as well! :) Glad you liked these!
ReplyDeleteHa ha - now I REALLY feel like a glutton because I actually doubled the recipe :) Granted we love crepes, but I was actually anticipating an epic fail on getting them right the first time, so I figured I better have extra to go back to. Glad you enjoyed these and how fun you tried them so many ways. Yum.
ReplyDeleteYour crepes look lovely! So glad they were a hit with you….we loved them at my house, too! I thought Dories recipe was a winner for sure!
ReplyDeleteEveryone is saying the same thing - that the crepe batter recipe is terrific. I haven't made crepes for years (and won't get to them until this week) so am looking forward to having Dorie's good recipe. Yours look delicious. I hope mine come out as nicely as yours.
ReplyDeleteGaye, I don't think my original comment worked so will write another. First, everyone is posting the same comments as you about how good this crepe batter recipe is. I won't get to this recipe until this week but am definitely encouraged by everyone's thoughts. A very nice presentation and I hope I can do as well.
ReplyDeleteI loved these too! I have more batter left for breakfast tomorrow.
ReplyDeleteI couldn't get mine to flip. I did use a great citrus vanilla syrup though, which made it better!
ReplyDeleteDid you try flipping them with your finger? We found this to be the best way. With the spatula we got too much folding. Glad you enjoyed them.
ReplyDeleteYou are so right, Gaye. These were good, but also a wonderful jumping off point for other versions of crepes. I also need a bit of practice to get better looking crepes, though yours look fantastic.
ReplyDeleteSuch a lovely presentation of your crêpe - we quite enjoyed the recipe as well. And your sauce looks wonderful wth the crêpe!
ReplyDeleteHi Gaye! Lovely presentation! The crepe looks so delicious!! I liked the recipe as well and I made Dorie's Bonne idee The Gateau de Crepes about 15 crepes stacked one on top of the other and in between pastry cream - divine - My first one was a disaster but the rest cake out beautiful! And George ate some of the left overs with cheese for lunch so yes they could go both ways ha ha ha
ReplyDeleteI took the opposite approach and made a full batch so that I would have enough to practice with. Like you, my first few were a disaster, but then I started to get the hang of it after that. And my sauce separated too, I was not a fan.
ReplyDeleteSuch a great job for your first attempt. So glad you liked them. They were quite good!
ReplyDeleteLovely crepes. You did a great job on your first attempt. I loved these crepes.
ReplyDeleteYes, would like to try a savory one. Maybe with shrooms and a hollandaise.
ReplyDeleteI also only made the base crepes, no sauce. They were quite rich enough for me and so very tasty. For my daughter, I added a bit of nutella and fresh strawberries. And just a dab of whipped cream :-)
ReplyDeleteI enjoyed the sauce, but don't think I'd make it again. The lemon curd, on the other hand, is one of my favourite of Dorie's accompaniments. Your crêpes look absolutely perfect - I clearly need to practice more.
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