Again I owe a dept of thanks to Sourdough Surprises for prompting me to make something I wouldn't ordinarily make. Crepes. Crepes were never really on my radar. I thought you needed a special pan and a special technique and a special occasion. It turns out none of this is true. You can make these in a regular sauté pan with just a little wrist action, on any given Saturday morning.
I started with this recipe which, from all the other recipes I saw, seems to have an extra egg in it. I left out the salt since I always use salted butter. I didn't add much milk, given the extra egg plus the fact that my starter is on the thin side even though I always try to get it to 100% hydration. (Since I refuse to buy a scale it's sort of hit or miss).
This being my first attempt at crepes I decided to kick it old school and just do a simple filling of fresh strawberries and whipped cream. The berries were exceptional. They were straight from Jersey by way of the Landsdowne farmer's market. They were so sweet and tender they needed no sugar at all! Seeing as the crepes had no sugar and the whipped cream had only a modicum, this is one dessert that's virtually sugarless. Cream and butter, yes. But sugar, not so much. It goes without saying I had two for breakfast.
1 cup sourdough starter (approaching 100% hydration)
2 tablespoons melted butter (plus more for cooking)
1/4-1/2 cup milk (to thin it out)
2 pints strawberries
2 tablespoons sugar (optional)
1 cup very cold heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl whisk together starter, eggs, butter. Add milk to achieve a thin batter. Heat a 10" skillet over medium heat; add enough butter to coat the pan. Pour about 1/4 cup of batter into the center of the pan and swirl the batter out towards the edge trying to get it as thin as possible.
Cook for 1 minute or so and carefully flip. Cook for another minute. Transfer to parchment paper or wax paper. Repeat with the rest of the batter adding more butter to the pan as necessary. Separate finished crepes with parchment paper as you go.
Cut the tops off the berries and cut in half or quarters. Add sugar if desired and set aside to macerate.
In a stand mixer whip heavy cream with confectioners' sugar and vanilla extract until thick.
To assemble crepes transfer each to a dessert plate, spread half with whipped cream and top with berries. Fold crepe in half over filling and then fold one side over the other. Top with more whipped cream and berries. Makes 8 crepes.
If you have any crepes left over just wrap them very well and freeze. They only take a couple of minutes to thaw out and then you can fill them with whatever you can imagine for a quick dinner or dessert.