Gold Mountain Manor

Basic Crepe Batter

You can make these sweet by adding one teaspoon of vanilla extract and two tablespoons of sugar but with the sweetened fruit inside and the cinnamon sauce, you probably don’t need it.

2 eggs
1-cup milk
1/3-cup water
1 cup all purpose flour
2 tablespoons melted butter
Pinch of salt

Blend all ingredients in a blender or food processor very briefly, just until mixed. Cover and chill for at least one hour or up to 24 hours. Gently stir the batter if its separated at all during its chilling. Heat a small non-stick frying pan over medium high heat until hot. (A crepe pan is a plus but we’ve made them with a sauté pan and they come out fine ¯ non-stick is the most important thing). Coat the pan with cooking spray and, lifting the pan off the heat, pour about 1/2 cup batter in the pan, swirling to cover bottom of pan (for a 9-10 inch pan, if a smaller pan, use slightly less batter). Cook until almost dry on top and lightly browned on the edges, about 1 minutes. Loosen the edges with a spatula and flip, cooking the other side briefly, about 15 seconds. Stack the cooked crepes between wax paper. Cooked crepes will stay fresh in the fridge for up to three days. Makes about 14-16 crepes.

Orange Cinnamon Sauce

1-cup sugar
1 cup water
1-teaspoon ground cinnamon
2 tablespoons orange juice concentrate

Combine all ingredients in small saucepan over medium heat. Stir until sugar dissolves and bring to a boil. Reduce the heat and simmer for fifteen minutes. Do not stir. Syrup will thicken to maple syrup consistency. Spoon warm over crepes.

For strawberries: Wash, hull and slice 3 pints of strawberries. Mix with 1 cup sugar and allow to sit at room temperature for about an hour, or as long as it takes to make the crepes and sauce.

To serve: fill each crepe with some strawberries and fold over. Garnish with sauce and some freshly whipped cream, if desired (who are we kidding?).

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