In my dreams, I imagine a life filled with orderly mealtimes, where the food looks perfect, the table is organized and well set and I am supervising the eating of two well behaved and calm children. Well, this is not everyday in our household, while for the most part we eat well and I will go as far as saying the kids appreciate what I cook for them, the ongoing and everyday is more chaotic than calm, filled with school, work, piano and the usual that makes the hustle and bustle complete. In the middle of these we fit in the garden, that is now filled with berries, specifically raspberries that we enjoy in the mornings and evenings.
There are however days when things come into a complete full circle. This weekend has been a peaceful and complete one. I managed some quality solo time with some old friends, slept in late today and managed to cook a breakfast that was different and much liked by the home crew. I should actually thank the association of food bloggers, for a chance email announcing a crepe contest. I signed up to check out the Pete and Gerry’s promotion, but was actually rather thrilled about the griddle that they sent over. I love lodge cast iron stuff. I have recently gotten myself a cast iron skillet and am pretty hooked onto this stuff. It does have an aged heirloom quality to them.
The crepes were themselves very simple, and my recipe like most of my cooking is rather forgiving, so yes, try and get these babies as thin and round as you would like, but, do not loose sleep over them. I use this recipe often, to make ahead and later fill with sweet or savory fillings.
Does, the temperature matter? A little, it tastes a little better warm, but not significantly so.
I use this filling for a variety of recipes, including savory variations. But, loved what was a spontaneous inspiration by the garden raspberries. I do not like to cook or smother the natural flavors of these fresh berries and this filling is indulgent enough to feel special, but keeps the flavors fresh and intact.
We all enjoyed these crepes and sweet and fresh raspberries, this morning and felt thankful for the fresh beauty of a peaceful Sunday morning. The only thing that I strongly request here is to add the cardamom freshly and finely powdered. It makes a world of difference to the flavor.
A light and fragrant crepe recipe made with garden raspberries.
- For the crepes
- 3/4 cup all purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon freshly ground cardamom
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 2 large eggs, beaten
- 3 tablespoons salted butter, melted
- Extra melted butter or oil for cooking
- For the filling
- 3/4 cup sour cream
- 1/3 cup raw cane sugar
- 1/2 cup raspberries plus 1/4 cup raspberries for serving
- Sift the flour, sugar and ground cardamom into a mixing bowl.
- Place the milk, vanilla and melted butter in a separate bowl and beat well.
- Gradually add the flour mixture and beat well until smooth, continue this until a smooth batter is formed.
- Prepare the filling by mixing the sour cream, cane sugar an the raspberries. Do not overbeat.
- Place the griddle on the fire and heat well, it is best to use a heavy griddle and this needs to be well heated but not too hot or the crepe will burn.
- Add the oil (about 1 to 2 teaspoons) you will need less with the remaining crepes, and add about 1/2 cup of the batter and spread to a circular shape.
- Cook on medium heat for about 2 minutes, the crepe should come off easily from the griddle.
- Add about 3 tablespoons of the filling on one half of the crepe and fold over.
- Place the crepe on a serving plate. Allow about 2 crepes per serving. Sprinkle with a handful of raspberries before serving.