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		<title>Cardamom Roasted Apricot Clafoutis</title>
		<link>https://thelemonapron.com/cardamom-roasted-apricot-clafoutis/</link>
					<comments>https://thelemonapron.com/cardamom-roasted-apricot-clafoutis/#comments</comments>
		
		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Mon, 25 Jun 2018 18:47:01 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[apricot]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[cinnamon]]></category>
		<category><![CDATA[flan]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[rosewater]]></category>
		<guid isPermaLink="false">https://www.thelemonapron.com/?p=6855</guid>

					<description><![CDATA[<p>Have you ever had a clafoutis?&#160; Do you like pancakes?&#160; Do you like flan? Custard?&#160; Dutch Babies? Then imagine a combination of all of the above baked in tart pan, filled with fruit.&#160; I know it may sound like I don&#8217;t know what I&#8217;m talking about (I often don&#8217;t) but trust me, this works and...</p>
<p><a class="more-link" href="https://thelemonapron.com/cardamom-roasted-apricot-clafoutis/">Read More</a></p>
The post <a href="https://thelemonapron.com/cardamom-roasted-apricot-clafoutis/">Cardamom Roasted Apricot Clafoutis</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Have you ever had a clafoutis?&nbsp; Do you like pancakes?&nbsp; Do you like flan? Custard?&nbsp; Dutch Babies?</p>
<p><img fetchpriority="high" decoding="async" class="alignnone size-full wp-image-6861" src="https://www.thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-4-e1529951084844.jpg" alt="Apricot Clafoutis" width="1500" height="1803">Then imagine a combination of all of the above baked in tart pan, filled with fruit.&nbsp; I know it may sound like I don&#8217;t know what I&#8217;m talking about (I often don&#8217;t) but trust me, this works and is a fabulous way to enjoy summer fruit.&nbsp;&nbsp;</p>
<h4>The OG Clafoutis</h4>
<p>It is a quintessentially French dessert.&nbsp; Traditionally, back in the day, and still today if you want to meet strict French standards, it is filled with whole cherries.&nbsp; Yep, stone included.&nbsp; I don&#8217;t know how elegant everyone would have looked, trying to deposit said stones from mouth to plate.&nbsp; Or maybe they just had fancy silver spittoons!! How did perfect little french children deal with this dessert?&nbsp; Were they obedient and used a dessert spoon to elegantly remove the pits to the side of their plates, or did they end up having pseudo watermelon spitting contests around the table?</p>
<p>These days, if I am making a cherry one, I just pit them.&nbsp; Yes, I will get my knuckles wrapped by some crusty old French chef in some fancy Michelin restaurant, but really, I just don&#8217;t feel like putting my friends through the hassle.&nbsp; Can you imagine having to add a disclaimer when serving dessert, &#8220;Oh by the way, I left the pits in the cherries, I hope you don&#8217;t mind, don&#8217;t break a tooth.&#8221;</p>
<p>You all know how much I adore cherries.&nbsp; So naturally the first time I had this dish (which had to be like 25 years ago now) I immediately fell in love with it. I will make one every year.&nbsp; And funny enough, I like serving it for brunch instead of dessert.&nbsp; Like I mentioned above, it really is like having a thick, dense pancake or flan, so why not have it on a brunch table?!</p>
<h4>Switching it Out With Apricots</h4>
<p>But a few times now I have made it using apricots.&nbsp; I had some apricots sitting around, and while an apricot tart, with the circles of apricots spiralling around is always a winner, I wanted to try something different.&nbsp; So I decided that these apricots needed to be inside a clafoutis.</p>
<p>Instead of just slicing them and laying them out in the dish, I decided to roast them first.&nbsp; This would give them a lovely caramelized exterior, and soften the skins just a little.&nbsp; Since I was going to be dusting them with a bit of honey and sugar, I decided to add some more spices.&nbsp; So out came the cinnamon and cardamom.&nbsp; And then it hit me, since the cardamom would be making an appearance, then why not some rosewater in the batter?&nbsp; And if I was going to go there, then everything would just have to be topped with pistachios!&nbsp; Suddenly this classic French dish was morphing into something exotic and Middle Eastern.&nbsp; Something that Jasmine and Aladdin might enjoy after a carpet ride!&nbsp;&nbsp;</p>
<p><img decoding="async" class=" wp-image-6866 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-9-e1529951318756.jpg" alt="Apricot Clafoutis" width="450" height="581"></p>
<p>I baked it off.&nbsp; The batter recipe I use is <strong>Dorie Greenspan&#8217;s classic Whole Cherry Clafoutis</strong> recipe from her book, &#8216;Around My French Table&#8217;.&nbsp; If you are looking for a comprehensive, from apps to desserts, tip, tricks and ideas from an French cuisine expert, this is the book for you.&nbsp; I have &#8216;several&#8217; french cookbooks, from Julia Child to Patricia Wells and David Leibovitz, and everything in between, and I always find myself checking to see what Dorie has to say on the subject!&nbsp; And she even shows that you could bake this up in a par baked pie shell.&nbsp; But I kind of like just pouring the batter over the fruit filling the bottom of the tart pan.&nbsp; It&#8217;s like when you bake up a frittata instead of making a quiche.&nbsp; One is basically the same as the other, except for the crust.&nbsp; Why go through the extra bother of baking up a crust?</p>
<p>I had a friend over the first time I made this recipe.&nbsp; In fact, we were having so much fun chatting away, that I wasn&#8217;t paying attention, and actually forgot that I had the broiler on when I put the clafoutis in the oven.&nbsp; It didn&#8217;t take long for me to realize it, and I was able to salvage the dessert, despite the somewhat charred top.&nbsp; My friend had never had a clafoutis before, so when I handed her a piece of slightly browned but still perfectly set clafoutis, I waited with baited breath for her reaction.&nbsp; She right away compared the texture to creme brûlée (hopefully not because of my baking mishap!)&nbsp; When she gladly took a second portion, I was happy!&nbsp; The rosewater isn&#8217;t cloying or overpowering.&nbsp; The apricots have a lovely texture thanks to broiling them off first.&nbsp; And the sprinkling of pistachios add some colour and an extra sensation of texture.&nbsp; And the sweet-tartness of the apricots is in perfect balance to the not overly sweet batter.</p>
<p><img decoding="async" class=" wp-image-6865 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-8-e1529951248410.jpg" alt="Apricot Clafoutis" width="450" height="552"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-6860 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-3.jpg" alt="Apricot Clafoutis" width="450" height="563" srcset="https://thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-3.jpg 1024w, https://thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-3-768x960.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>If you&#8217;ve never tried making one of these babies before, I say go for it.&nbsp; It comes together so easily.&nbsp; Literally you are just lining the bottom of your tart pan or pie plate with the berries, apricots etc.&nbsp; Then slowly pour the batter over them all.&nbsp; It gets baked in a 350F oven till it is just set and puffed, a lovely golden brown.&nbsp;</p>
<h4>Serving</h4>
<p>Dust with icing sugar, sprinkle some toasted nuts on top and serve.&nbsp; You can just spoon it into bowls.&nbsp; If you did want to drizzle a fruit coulis or even some balsamic syrup, that would make for a lovely garnish.&nbsp; Of course there is always ice cream! And if you want to switch it up, why not try blueberries or blackberries?&nbsp;</p>
<p>Since the batter is very similar to crepe batter, I think this dish is perfectly acceptable as part of a <strong>brunch</strong> table!&nbsp; In fact, if you drizzle your portion with <strong>maple syrup</strong> and closed your eyes, you really would think you&#8217;re eating cherry pancakes!</p>
<p>For sure cherries will always be a winner.&nbsp; And if you are lazy, throw them in whole, not pitted.&nbsp; I just can&#8217;t guarantee your family will be thrilled with the &#8216;work&#8217; they will have to do.&nbsp; Just tell them it&#8217;s very French, and pass them a bowl for the pits.&nbsp; It may become the game following the dessert- who can get the most pits into the bowl!?&nbsp;&nbsp;</p>
<h4>Update, The Cherry Version&nbsp;</h4>
<p>To make a traditional Cherry Clafoutis, first pit enough cherries to create three cups worth. Set them on paper towels to drain, so that there aren&#8217;t excess juices which can bleed into the batter as it bakes. prepare the batter as usual.&nbsp;</p>
<p>Butter your baking dish and sprinkle some sugar all over the butter, then pour in the batter.&nbsp; Put the dish with the batter into the oven, and bake for 15 minutes.&nbsp; THEN remove the baking dish, and gently add the three cups of pitted cherries with your fingers. (This change is thanks to a great tip I learned on TikTok!) The initial bake will help the batter firm up a touch and keep the cherries in place as it all goes back into the oven to bake for another 30 minutes or so.&nbsp; It should be golden brown and puffed, but still ever so slightly jiggly in the centre.&nbsp; The texture inside should be creamy, not watery, and not too firm.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-16807 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/06/cherry-clafoutis-1.jpg" alt="Cherry Clafoutis dusted with icing sugar, with a bowl of pitted cherries to the side." width="450" height="587" srcset="https://thelemonapron.com/wp-content/uploads/2023/06/cherry-clafoutis-1.jpg 1149w, https://thelemonapron.com/wp-content/uploads/2023/06/cherry-clafoutis-1-768x1003.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>If you make this <strong>Cardamom Roasted Apricot Clafoutis</strong><b>,</b>&nbsp;please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.</p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-6867 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-1-e1529951389476.jpg" alt="Apricot Clafoutis" width="450" height="547"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-6868 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/06/Apricot-clafoutis-2-e1529951419849.jpg" alt="Apricot Clafoutis" width="451" height="542"></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Cardamom Roasted Apricot Rosewater Clafoutis</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">The classic French pudding/custard/flan dessert has morphed into an exotic Middle Eastern dish.&nbsp; Apricots are dusted with cinnamon and cardamom and drizzled with honey and sugar and roasted.&nbsp; These then are the base for a lovely rosewater scented batter in a tart pan.&nbsp; It is baked off till puffy and topped with toasted pistachios.&nbsp; Dessert or brunch!!</span></div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Dessert</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">French</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">apricots, cherries, clafoutis</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">40</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">55</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-6858-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="6858" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">9</span>&#32;<span class="wprm-recipe-ingredient-name">or 10 apricots</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">depending on their size</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">cardamom</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">cinnamon</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">runny honey</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Clafoutis Batter</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">3</span>&#32;<span class="wprm-recipe-ingredient-name">large eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="7"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="8"><span class="wprm-recipe-ingredient-unit">pinch</span>&#32;<span class="wprm-recipe-ingredient-name">of salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="9"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">vanilla paste or pure extract</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="10"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">rosewater,</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">only for Apricot version</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="11"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">AP flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="16"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">cornstarch</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="12"><span class="wprm-recipe-ingredient-amount">1 1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">whole milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="14"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">slivered pistachios</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or chopped if that's all you can find</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="15"><span class="wprm-recipe-ingredient-name">icing sugar for dusting</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-6858-instructions-container wprm-block-text-normal" data-recipe="6858"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-6858-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Quarter the apricots, removing the pits, and lay out in one layer, skin side down on a baking sheet.</div></li><li id="wprm-recipe-6858-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Sprinkle the cardamom and cinnamon evenly over them.</div></li><li id="wprm-recipe-6858-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Sprinkle the sugar and honey over them evenly.</div></li><li id="wprm-recipe-6858-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Place under the broiler until just turning a lovely crisp brown on the surface.  About 5 minutes or so.  Remove and set aside to cool a bit. Watch them so that they don't burn or break down too much.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Batter</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-6858-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Preheat the oven to 350F.  Butter a tart pan, quiche pan, or deep dish pie plate.  Sprinkle 1 tbsp of sugar over and around all the butter.  Set the pan aside.</span></div></li><li id="wprm-recipe-6858-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the eggs into a medium sized bowl and whisk till foamy.  Add the sugar and continuing whisking for another minute</div></li><li id="wprm-recipe-6858-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Whisk in the salt, vanilla and rosewater.</div></li><li id="wprm-recipe-6858-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">In a small bowl combine the flour and cornstarch and whisk together Add the flour mixture to the eggs, and whisk vigorously.  Make sure there are no lumps of flour left.</span></div></li><li id="wprm-recipe-6858-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Pour in the milk and continue whisking (less energetically now) until completely smooth.</span></div></li><li id="wprm-recipe-6858-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Rap the bowl against the counter to release any air bubbles.</div></li><li id="wprm-recipe-6858-step-1-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place your tart pan or pie plate onto a baking sheet. My tart pan is ceramic and is 10 inches in diameter.  You can also use a deep dish pie plate (Make sure it can hold all the fruit as well as the liquid- about a 2 quart capacity)</div></li><li id="wprm-recipe-6858-step-1-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place all the apricots in one layer in the tart pan or pie plate.</div></li><li id="wprm-recipe-6858-step-1-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Gently pour the batter into the middle of the pan, slowly letting it spread out to the edges.  You should be able to fit it all it.  It won't really grow, but it will puff, so it can reach close to the top of the pan if needed.</div></li><li id="wprm-recipe-6858-step-1-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the baking sheet into the middle of the preheated oven.</div></li><li id="wprm-recipe-6858-step-1-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Bake for 35-45 minutes, or until puffed, golden brown but with just a slight jiggle in the centre. It should be slightly creamy in the centre, not completely firm.</span></div></li><li id="wprm-recipe-6858-step-1-11" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Let cool a bit.</div></li><li id="wprm-recipe-6858-step-1-12" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In the meantime, take the pistachios and place them in a small heavy bottomed pan.  Toast the nuts over medium to medium high heat till aromatic and just taking on colour.  You don't want to burn them at all.  Watch them.  This should take no more than 5 minutes.</div></li><li id="wprm-recipe-6858-step-1-13" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Dust the clafoutis with icing sugar.  Scatter the nuts over the surface of the clafoutis.</div></li><li id="wprm-recipe-6858-step-1-14" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Serve with a spoon into smaller bowls or plates.</div></li><li id="wprm-recipe-6858-step-1-15" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">See blog post for Cherry Version instructions.</span></div></li></ul></div></div>


</div></div>The post <a href="https://thelemonapron.com/cardamom-roasted-apricot-clafoutis/">Cardamom Roasted Apricot Clafoutis</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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		<title>Basic Crepes</title>
		<link>https://thelemonapron.com/basic-crepes/</link>
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		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Wed, 26 Apr 2017 22:53:15 +0000</pubDate>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Pantry]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crepes]]></category>
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		<category><![CDATA[flour]]></category>
		<category><![CDATA[milk]]></category>
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		<category><![CDATA[savoury]]></category>
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					<description><![CDATA[<p>Crepes are one one of those brunch dishes that just seems extra special. &#160;They&#8217;re so delicate, exuding a touch of luxury. &#160; Classically we think of folding fruit or a combo of fruit and perhaps whipped cream or mascarpone cheese inside, and then dusting them with icing sugar. We grew up rolling them up with...</p>
<p><a class="more-link" href="https://thelemonapron.com/basic-crepes/">Read More</a></p>
The post <a href="https://thelemonapron.com/basic-crepes/">Basic Crepes</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Crepes are one one of those brunch dishes that just seems extra special. &nbsp;They&#8217;re so delicate, exuding a touch of luxury. &nbsp;</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-7189 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/09/Crepes-with-roasted-rhubarb-.jpg" alt="Crepes with Roasted Rhubarb" width="1125" height="1346" srcset="https://thelemonapron.com/wp-content/uploads/2018/09/Crepes-with-roasted-rhubarb-.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2018/09/Crepes-with-roasted-rhubarb--768x919.jpg 768w" sizes="auto, (max-width: 1125px) 100vw, 1125px" />Classically we think of folding fruit or a combo of fruit and perhaps whipped cream or mascarpone cheese inside, and then dusting them with icing sugar.</p>
<p>We grew up rolling them up with jam on the inside. &nbsp;Russian friends of mine roll their crepes up and then dip them into sweetened condensed milk! &nbsp;Personally these days, I just sprinkle a bit of cinnamon sugar on them, roll them up and call it a day. &nbsp;Jim just loves them with maple syrup. &nbsp; But if I&#8217;m in Paris, I will look for the first creperie I can find, and get chestnut crepes filled with creme de marron. &nbsp;Dreamy!</p>
<p>For special occasions, or for a lazy day off (because admit it, they do take a little bit of work) I like making up a batch, and letting everyone top them the way they want. &nbsp;</p>
<p>Stuffed crepes, or blintzes are even more fun. &nbsp;It&#8217;s a little package just waiting to be opened up. &nbsp;Drizzle some chocolate sauce over them with some spiked whipped cream and all is good in the world.</p>
<h4>Retro Eighties Stuffed Savoury Crepes Should Come Back!</h4>
<p>Back in the day, when I was waiting on tables, one restaurant I worked at also served savoury crepes. &nbsp;In the <strong>80&#8217;s it was so trendy to serve chicken and broccoli in crepes topped with a mornay sauce</strong>. &nbsp;Savoury crepes are due for a real comeback, if you ask me!! &nbsp;We also served these amazing savoury stuffed crepes for Sunday Brunch. &nbsp;I loved what the chef did with cottage cheese, peppers and onions. &nbsp;<a href="https://www.thelemonapron.com/savoury-mole-blintzes/" target="_blank" rel="noopener noreferrer"><em>Here</em></a> is a <strong>Savoury Mexican Blintzes</strong> version of that beloved dish that I came up a while back!</p>
<h4>Basic Crepes Recipe</h4>
<p>Below is the recipe for classic crepes that I rely on. &nbsp;I show two ways of preparing the batter. &nbsp;In a bowl with a whisk, or in a blender. &nbsp;I will say, placing all the ingredients in a blender ensures that you will have no lumps in the batter. &nbsp;But even if you do get a lump or two from the hand mixing method, no one will notice!&nbsp; Also, resting the batter for at least 30 minutes before using will allow those lumps to ease out.&nbsp; This rest also allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it&#8217;s not mandatory, it is the secret to the most delicate, melt-in-your-mouth crepes.</p>
<h4>Take Note:</h4>
<p>You want the batter thin enough to spread out easily, without being so thin that you lose structure.&nbsp; Usually my pan only needs about 1/4 cup or so of batter, and I swirl the pan off the heat to spread the batter out completely.&nbsp; An offset spatula will also help you get the final bits spread out.</p>
<p>After your first crepe you will discover whether you need to thin out the batter with some extra milk, or thicken it with a bit more flour.&nbsp; The humidity of the day, the type of flour, even the size of the eggs can all have a bearing on the batter on any given day.</p>
<h4>Crepe Pan</h4>
<p>Yes, a crepe pan does make a difference for easy extraction of the crepe.&nbsp; It is a pan with very low, angled sides, so that the crepe can slide out easily.&nbsp; It also makes it easier to get a small spatula etc under the crepe for flipping.&nbsp; My pan is 7 inches (18 cm) across the base, with 1 inch (2.5 cm) sides.&nbsp; Of course you can use whatever pan you would like, but try and stick to a pan no more than 8 or 9 inches in diameter.&nbsp; The crepes will be easier to manage.</p>
<h4>Gluten Free Version</h4>
<p>Yes, you can make these gluten free.&nbsp; Using a cup for cup gluten free flour blend does work.&nbsp; You may find that if the blend contains xanthan gum, the batter may congeal just a little. And you certainly don&#8217;t need to add any additional binder, whether xanthan gum, guar gum or psyllium husk powder if the blend contains one of these.&nbsp; Just start out with a bit less flour to begin with, or else you will be thinning it out with extra milk.&nbsp; You will find that sweet spot where it is not too thick to spread out.&nbsp; Spreading it out in the pan using a small offset spatula really does make all the difference! The crepes below were made using a gluten free blend, and an offset spatula to spread the batter out evenly in my crepe pan.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-12084 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/04/gluten-free-crepes.jpg" alt="" width="450" height="563" srcset="https://thelemonapron.com/wp-content/uploads/2021/04/gluten-free-crepes.jpg 1180w, https://thelemonapron.com/wp-content/uploads/2021/04/gluten-free-crepes-768x960.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Final Thoughts</h4>
<p>It is so easy to make these savoury or sweet, depending on what you add to the batter. &nbsp;Some chopped fresh thyme and cracked pepper, and these are perfect for savoury blintzes or dinner crepes. &nbsp;Add some lemon zest and extra sugar, and they are lovely wrapped around macerated fruit and sweetened mascarpone cheese.&nbsp; Or add some cocoa for colour! Sometimes I&#8217;ll use alternative flours, like chestnut or buckwheat.&nbsp; I&#8217;ll share these recipes as well one day soon.</p>
<h4>The Most Versatile Flavour Add-ins:</h4>
<p>As for the flavourings which will suit both sweet and savoury fillings: <strong>lemon zest</strong> from one large lemon, and a fresh herb like 1 tablespoon of <strong>thyme</strong>.&nbsp; Either of these will work with just about any filling imaginable.&nbsp; So if you do make a large batch and freeze some, it won&#8217;t matter how you want to use the ones you thaw.&nbsp; Speaking of freezing:</p>
<h4><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;">Freeze your Crepes</span></h4>
<p><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;">Make these your own. &nbsp;And make extra to freeze. &nbsp;If you&#8217;re going to go to all the work to prepare the batter and stand in front of a stove to make these babies, you might as well make a good whack of them. They freeze beautifully with a <strong>piece of wax paper between each one</strong>. &nbsp;And then put them all in a freezer bag. &nbsp;Take out what you need, thaw, and reheat in a pan sprayed with veggie spray over low heat. Alternatively you can thaw and then wrap a few in tinfoil and warm up an oven set to 300F.</span></p>
<p>Love Jen.</p>
<p>Here are some fun recipes using this basic crepe method:</p>
<p><a href="https://thelemonapron.com/blood-orange-crepes-suzette/" target="_blank" rel="noopener noreferrer"><em>Blood Orange Crepes Suzette</em></a></p>
<p><a href="https://thelemonapron.com/rhubarb-curd-honey-and-lime-strawberry-crepes/" target="_blank" rel="noopener noreferrer"><em>Rhubarb Curd Honey and Lime Strawberry Crepes</em></a></p>
<p><a href="https://thelemonapron.com/sauteed-maple-pears-with-bacon-and-walnuts/" target="_blank" rel="noopener noreferrer"><em>Sautéed Maple Pears with Bacon and Walnuts on Crepes</em></a></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7193 aligncenter" src="https://www.thelemonapron.com/wp-content/uploads/2018/09/Chestnut-crepes-stuffed-with-brie-and-honey-e1535994243851.jpg" alt="Brie Stuffed Chestnut Chocolate Crepes with honey" width="450" height="485"></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-4937 " src="https://www.thelemonapron.com/wp-content/uploads/2017/06/Rhubarb-curd-crepes-4-937x1024.jpg" alt="Crepes stuffed with rhubarb curd" width="450" height="492"></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-3825 " src="https://www.thelemonapron.com/wp-content/uploads/2017/04/Crepes-897x1024.jpg" alt="Sweet Ricotta blintzes with macerated berries" width="450" height="514" srcset="https://thelemonapron.com/wp-content/uploads/2017/04/Crepes-897x1024.jpg 897w, https://thelemonapron.com/wp-content/uploads/2017/04/Crepes-263x300.jpg 263w, https://thelemonapron.com/wp-content/uploads/2017/04/Crepes-768x877.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<div id="wprm-recipe-container-3827" class="wprm-recipe-container" data-recipe-id="3827" data-servings="14"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
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<a href="https://thelemonapron.com/wprm_print/3827" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="3827" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

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<h2 class="wprm-recipe-name wprm-block-text-bold">Basic Crepes</h2>

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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">The beginning of a beautiful meal starts with these classic crepes. &nbsp;From here the world is your oyster as you transform them into blintzes, or savoury stuffed crepes. &nbsp;Even a crepe cake if you so desire!</span></div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Breakfast</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">French</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">crepes</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">25</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">14</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">crepes</span></span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-3827-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="3827" data-servings="14"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">AP flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span>&#32;<span class="wprm-recipe-ingredient-name">large eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">milk</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">plus extra if needed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">vegetable oil or butter, melted and cooled</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">grapeseed, vegetable or avocado oil, or butter for frying up the crepe</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-3827-instructions-container wprm-block-text-normal" data-recipe="3827"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-3827-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Sift the flour and salt in a bowl.</span><div class="wprm-spacer"></div><span style="display: block;">Break eggs into another bowl and beat lightly with a whisk.</span><div class="wprm-spacer"></div><span style="display: block;">Pour the eggs into a small well you've made in the flour. &nbsp;Stir the flour in the centre to catch some of the eggs, with a spoon. &nbsp;Keep mixing this way until they are all incorporated&nbsp;</span></div></li><li id="wprm-recipe-3827-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Slowly add 1/3 of the milk.  When the milk is totally incorporated, add the next portion.  At this point you can switch to a whisk. And then finally the last portion.  Make sure you work out all the lumps.</span><div class="wprm-spacer"></div><span style="display: block;">Add the melted butter or oil.  Mix and cover.  Let set for at least 30 minutes, or up to overnight before using the batter.  See Notes below</span></div></li><li id="wprm-recipe-3827-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;"><b>Blender method</b>:</span><div class="wprm-spacer"></div><span style="display: block;">Add the ingredients in the reverse order listed into a blender. &nbsp;Blend at lowest speed until all starts to incorporate. &nbsp;Scrape down the sides with a rubber spatula. Bring it up to a middle speed and blend until smooth. &nbsp;About 20 seconds. &nbsp;Cover and store until needed.&nbsp;&nbsp;</span></div></li><li id="wprm-recipe-3827-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Pour the batter into a pitcher.  This is easier than taking a spoon or measuring cup to transfer batter to the pan.  If you find that the batter has thickened as doesn&#039;t pour gracefully, add a bit more milk to thin it out till it flows nicely.  You&#039;ll be able to tell after the making the first crepe.</span><div class="wprm-spacer"></div><span style="display: block;">Heat crepe pan over medium heat. (should be around 6-8 inch in diameter with low sides)  </span><div class="wprm-spacer"></div><span style="display: block;">Brush the surface of the warmed pan with oil. I keep all the oil I may need in a small bowl by the stove for this process.  I use a silicone brush to add oil after each crepe.</span><div class="wprm-spacer"></div><span style="display: block;">Lift the pan from the heat and pour in just enough batter to cover the bottom when you gently swirl the pan around to move the batter to all sides.  You will quickly realize if you are using too much or too little.  Or if the batter is too thick or too thin. Too much will result in a thick crepe that takes too long to cook; too little, and you won&#039;t be able to stretch the batter to fill the bottom of the pan.  I find that 3 tbsp of batter is good for the pan I am using.</span><div class="wprm-spacer"></div><span style="display: block;">Return the pan to the medium heat.  Cook until the crepe is set and the edges are drying, usually about 20-35 seconds, depending on your stove.  Slide the spatula (I use a small offset spatula- it works perfectly) under the crepe to loosen it.  Lift it carefully and turn it gently over and back into the pan.  In just a few seconds, the second side should start to turn golden brown.  Shake the pan to loosen the crepe.  With the aid of the spatula if needed, slide it onto a plate.  Adjust heat as needed.</span><div class="wprm-spacer"></div><span style="display: block;">Keep doing so with all the batter, adding the crepes to the first one on the plate.  This amount of batter should yield 12-14 crepes.  It really depends on the size of pan you are using, and how good you are at not overfilling the pan with batter!  Don&#039;t worry, you&#039;ll get the hang of it.  The first one is AWAYS lousy! For the cook <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></span></div></li><li id="wprm-recipe-3827-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">If not using right away, use wax paper to separate each crepe and then wrap up in plastic wrap and then aluminum foil. &nbsp;They can be frozen till needed.</span><div class="wprm-spacer"></div><span style="display: block;">You can remove as needed, thaw and reheat in a covered pan over medium low heat.&nbsp; Or you can wrap a few thawed crepes in tinfoil and warm in a 300F oven</span></div></li><li id="wprm-recipe-3827-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">See blog post for more details.</span></div></li></ul></div></div>

<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Resting the batter, for at least 30 minutes, or even in the fridge overnight allows the flour to absorb all the liquid, the glutens to relax, and any lumps to smooth out.</span><div class="wprm-spacer"></div>
<span style="display: block;">Having the oil and brush right there, plus a small offset spatula are key.&nbsp; You can even use this little spatula to spread out the final bit of batter to fill the pan.</span><div class="wprm-spacer"></div>
<span style="display: block;">If you find after making the first crepe that the batter needs to be thinned out, just add a little milk at a time.&nbsp; Vice versa if too thin, just add a tablespoon of flour at a time to get it to pourable but with enough structure to hold together once cooked up.</span></div></div>
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<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 36px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 36px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: block; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 36px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: block; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 36px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>The post <a href="https://thelemonapron.com/basic-crepes/">Basic Crepes</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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