Description: A favourite in Rivendell, this French toast alternative will warm your heart with its fluffy texture and sweet taste.
Submitted by: M on 2002-09-13 23:04:52
Serves: 1-2
Prep Time: 5 minutes
Difficulty: Intermediate
Ingredients
1 tbsp. pure vanilla extract3 eggs-large (for thinner, more crepe-like, use 1 or 2 eggs)
2 tbsp. Splenda or other non-caloric sweetner
3 tbsp. heavy cream (also called whipping cream)
3 tbsp. butter (I like to use whipped because it melts wonderfully)
Instructions
Break eggs into a deep bowl and whisk rapidly to get them really smooth and deep yellow.Meanwhile warm your pan over low heat, with no butter yet. I like to use a slightly deep sauce pan...the larger and thinner your pan, the thinner your crepes.
Into eggs mix 1tbsp. of vanilla extract. Continue to whisk rapidly.
Add all 3 tbsp. butter to your pan, making sure to cover entire pan bottom as the butter melts. This will help in the egg cooking later.
Add 2 tbsp. Splenda to your egg mixture and again whisk rapidly.
Add 3 tbsp. heavy cream to your egg mixture and whisk more.
By now your butter should be starting to carmelize a little, i.e., browning. It's okay to let it brown nicely over the entire pan--just don't let it burn! This adds nice flavor and color to your crepe.
Once the entire pan is covered in lightly browned butter, pour in your egg mixture.
Let it stand for few seconds. Just like an omelette, the sides will cook fastest while the middle stays liquid. Begin to gently nudge the edges away from the pan. When you can pull enough away without it breaking entirely and can see a nice brown color on the bottom of the crepe, work your spatula under the crepe, lift it up and pull away from the sides. Let the remaining liquid on the top run down into the pan to begin cooking, then flip what you've pulled up over in one shot so it covers the liquid underneath completely.
Allow to firm up underneath, then gently flip again. You can also fold over. Remember to turn a few times to make sure of even cooking.
Hint: Slide your spatula all the way under the crepe pull up quickly so the the liquid slides off and flip in one motion so as not to break shape. Make sure the crepe is firmed up enough underneath before trying to flip.
You'll find it's really quite large and fluffy if you used all the eggs and beat continously while adding other ingredients.
I feel it's sweet enough and doesn't need anything else, but you could use some additonal butter on top; and then when it's melted, sprinkle a tsp. of Splenda on top for additional sweetness.
You can also put jam or cream cheese on this instead of the splenda.
3 Comments
Had it for breakfast this morning – yummy! But I couldn’t turn it over properly, so I kinda had scrambled French Toast Crepe!!
I havent ried it yet but it sounds great!
I tried this recipe with my daughter, we both loved it. I did have a little difficulty with flipping though so it ended up a bit scrambled. Also very yummy with a little sweet goat’s milk cheese.