(click on the picture for more details...)
– literally, apple cider served in a huge bowl.
Sunday brunch is also a great, leisurely time to enjoy crêpes. They are as easy to make as the traditional pancakes but they are also lighter. Feel free to douse them with the yummy blueberry orange sauce. Bon appétit!
Ingredients for about 12 crepes:
1 cup all purpose flour
2 large eggs
2 cups milk, preferably homo milk
1-2 teaspoon vanilla
1 pinch of salt
1 cup dark chocolate chips
1½ cup frozen blueberry
3 tablespoons icing sugar
1 splash triple sec
1. In a large bowl, make a well with the flour.
2. Add in the eggs, milk, vanilla, and salt.
3. Stir until smooth using a whisk and let rest for 1 hour.
4. After one hour, preheat a non-stick frying pan under high heat.
5. To cook each crêpe, pour approx. ½ ladle of batter into the hot pan and swirl it around to cover the bottom with a thin, uniform layer.
6. Let one side of the crêpe cook for 1 min, until the edge browns.
7. Flip the crêpe to cook the other side for another min, and transfer into a plate. (Note: avoid stacking the crêpes to prevent them from becoming soggy. They can be kept warm in the oven)
8. To prepare the sauce, zest and press the orange into a small saucepan.
9. Add the blueberries to the saucepan.
10. Heat the fruit to medium-high and let simmer for 5 min.
11. Add 2/3 of the icing sugar and triple sec.
12. Sprinkle each crêpe with chocolate chips before folding.
13. Pour the warm blueberry sauce over the crêpes, dust with icing sugar and dig in!