COURTESY KCC
Fill crepes with seasonal fruits and whipped cream or yogurt.
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Chef-host Grant Sato shares his modern take on the classic crepe, a slightly sweeter, more resilient version that can be made thinner than the original, the better to stand up to a variety of fillings.
- 3 cups water
- 1/4 cup sugar
- 1 cup heavy cream
- 3 cups flour
- 4 whole eggs
- 2 egg yolks
- 1/4 cup melted butter
In bowl, combine all ingredients and mix well. Strain mixture if lumps form.
Heat a small, nonstick pan over medium and spray with nonstick spray. Add 2 ounces (1/4 cup) of batter and swirl pan to allow batter to cover entire surface. Cook 1 minute.
Turn over crepe using spatula and cook another minute, then remove from pan. You may stack crepes, but separate each crepe with paper towel or parchment paper.
Fill with fruit, honey, whipped cream or yogurt. Makes 20 to 30 pieces.
Nutritional information unavailable.
“What’s Cooking Hawaii?” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.
