Over the years I've made multiple crepe recipes but for the longest time I couldn't quite make the perfect crepe. So when I went to the PICA Summer Camp last summer I was pleasantly surprised to find out that one of the many dishes we would be making would be crepes! This recipe was absolutely perfect it makes the crepes soft and supple, thin and smooth, and are the perfect crepes. Of course, one thing to always remember when making crepes is that typically the first and last crepes will not turn out as the heat distribution mixed with the oil on the pan hasn't been properly seasoned yet. However, once you start off making your third, fourth, fifth, and sixth crepe they turn out extremely well. One thing that I like about this recipe is its simplicity, as the average person doesn't have time to spend hours in the kitchen to make crepes for breakfast or as a dessert, there simply isn't enough time in the day! However, with this recipe there will be plenty of crepes to go around for all to enjoy, which is one of the many reasons it's my favourite crepe recipe! As for the homemade whipped cream I used my average day to day recipe that I will also include with this article, as it's simply fabulous because of how easy it is to make! As for the simmered berry sauce that was more improvisation that anything! It's quite simple actually all you need are berries that are either fresh or frozen, after washing the berries if they were fresh add them into a pot and put them medium-high heat. During this process you can begin to stir the berries to make sure that they don't stick to the pan or burn. After awhile you'll start to notice that the berries are becoming softer and a red-purple water will start to come out as well. Now for those of you who try to stay all natural and want to stay healthy you can keep on stirring until the berries are simmered until soft. As for everyone else you can begin to add in about a 1-2 teaspoons of cornstarch to thicken it up a bit if you prefer a slightly thicker sauce to add some texture. If you have sour berries or like it really sweet you can add in some sugar right about now, which helps to fully carmelize the berries between an 1/8- 1/4 cup of sugar depending on the amount of berries you used and how sweet you like it. Once the berries have simmered in the sugar and corn starch, voila you now have your very own simmered berry sauce! As for plating you can simply layer smaller crepes on a plate with whipped cream between each crepe and top it with the simmered berry sauce or you can have one large crepe add in any of your favourite toppings and be creative! For this crepe recipe you can make it either savoury or sweet and mix it up a bit. The possibilities are endless! For instance in PICA we made poached pears, chantilly cream, and chocolate sauce on top to complete the crepes, but you can also add in nutella, nuts, fresh fruit, jam, lemon and sugar, or whatever your favourite toppings are, as long as you like it it's amazing! Have fun baking!
Here is the link to the recipe for the whipped cream: allrecipes.com
