Sweet Crêpes with Dried Persimmon, Dulce de Leche, Hazelnuts and Cream
Basic Crêpe
- 1 cup water
- 1 cup milk
- 4 large eggs
- Pinch salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted, plus more for griddle
Combine water, milk, eggs, salt and vanilla in the jar of a bar blender. Process until smooth. Add flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crêpe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crêpes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
- 1 recipe Basic Crêpes
- 1/2 pint heavy cream
- 3/4 cup dulce de leche
- 4 ounces dried persimmon
- 6 ounces hazelnuts, lightly toasted and roughly chopped
- Pinch flaky sea salt
Prepare crêpes as above. Whisk cream to soft peaks. Fold in a few spoonfuls of dulce de leche creating a delicious marbled effect. Fill crêpes with mixture and fold into quarters. Serve with more a tad bit more dulce de leche, dried fruit and a crushed nuts. Top it all off with a sprinkling of flaky salt.