Pinkluver
If you have some frozen raspberries and
some cream cheese you can make a perfect breakfast for your family that will
surely become traditional! This is certainly one that will benefit from you getting your cream chargers out of the cupboard.
Ingredients:
- ¼ kilogram of soft cream cheese;
- 3 tablespoons of sugar;
- ½ tablespoon of vanilla extract;
- ½ liter of frozen raspberries that are thawed so that the juice is reserved;
Optional:
- fresh raspberries or vanilla ice-cream.
For the crepes:
- ¼ liter of flour;
- 1 tablespoon of sugar;
- a pinch of salt;
- 3 eggs;
- ¼ liter half-and-half cream with 10% fat content;
- 1 tablespoon of butter which is melted;
- some additional butter for the cooking.
Instructions for the crepes:
Take a big bowl and mix the sugar, salt and flour by whisking. At the is point we think that it is probably time to go and get yourself a nice cup of tea! Take another large bowl or a measuring cup and mix the cream, the eggs and the melted butter in it. Whisk the mixture until all the ingredients blend together. Add the second mixture to the first one slowly and whisk until it becomes smooth. Cover the batter and let it rest for half an hour or put it in the fridge for no more than 1 day. Before you continue cooking, make sure that you bring the batter to room temperature. The texture of the batter should resemble very thin cream. If that is not so, whisk in about 2 tablespoons of water to change the texture.
Take a 20 cm skillet (preferably nonstick) or a special crepe pan and heat it over medium heat. To make sure that it is heated properly, put a drop of the batter in the pan and check if it sizzles. Clean the pan and put some butter in it. Take 50 ml of the batter and put it in the heated pan. While you are pouring, make sure that you swirl the pan so that the batter spreads evenly and thinly. Cook the crepe for half a minute or until its top is not shiny anymore and the bottom becomes golden. Take a rubber spatula which is heatproof and use it to loosen the edges of your crepe and then flip it over carefully without spoiling it. The second side should be cooked for about quarter of a minute or until you see golden spots forming on the surface.
When the crepe is ready, slide it on a plate that is lined with parchment paper. Do the same for the rest of the batter and make sure that the pan is properly heated and buttered before you put in a new crepe each time. You should be able to make about 13 crepes. This is considered unlucky by some - but then we don't think that the last supper was famed for its clever use of cream chargers - otherwise the outcome might have been very, very different.
Heat up the over to about 180 degrees Celsius (350 degrees Fahrenheit).
Take a big bowl and mix the cream cheese, the vanilla and the sugar until the mixture becomes smooth. Spread it evenly on all of the crepes. Put some raspberries on top of each one. Roll the crepes and then put them in an ovenproof dish which is well buttered.
Bake the crepes for 10 minutes. Serve each person two crepes and add some raspberry juice on top of them. If you have ice-cream or fresh raspberries use them to decorate the crepes before serving.
Ingredients:
- ¼ kilogram of soft cream cheese;
- 3 tablespoons of sugar;
- ½ tablespoon of vanilla extract;
- ½ liter of frozen raspberries that are thawed so that the juice is reserved;
Optional:
- fresh raspberries or vanilla ice-cream.
For the crepes:
- ¼ liter of flour;
- 1 tablespoon of sugar;
- a pinch of salt;
- 3 eggs;
- ¼ liter half-and-half cream with 10% fat content;
- 1 tablespoon of butter which is melted;
- some additional butter for the cooking.
Instructions for the crepes:
Take a big bowl and mix the sugar, salt and flour by whisking. At the is point we think that it is probably time to go and get yourself a nice cup of tea! Take another large bowl or a measuring cup and mix the cream, the eggs and the melted butter in it. Whisk the mixture until all the ingredients blend together. Add the second mixture to the first one slowly and whisk until it becomes smooth. Cover the batter and let it rest for half an hour or put it in the fridge for no more than 1 day. Before you continue cooking, make sure that you bring the batter to room temperature. The texture of the batter should resemble very thin cream. If that is not so, whisk in about 2 tablespoons of water to change the texture.
Take a 20 cm skillet (preferably nonstick) or a special crepe pan and heat it over medium heat. To make sure that it is heated properly, put a drop of the batter in the pan and check if it sizzles. Clean the pan and put some butter in it. Take 50 ml of the batter and put it in the heated pan. While you are pouring, make sure that you swirl the pan so that the batter spreads evenly and thinly. Cook the crepe for half a minute or until its top is not shiny anymore and the bottom becomes golden. Take a rubber spatula which is heatproof and use it to loosen the edges of your crepe and then flip it over carefully without spoiling it. The second side should be cooked for about quarter of a minute or until you see golden spots forming on the surface.
When the crepe is ready, slide it on a plate that is lined with parchment paper. Do the same for the rest of the batter and make sure that the pan is properly heated and buttered before you put in a new crepe each time. You should be able to make about 13 crepes. This is considered unlucky by some - but then we don't think that the last supper was famed for its clever use of cream chargers - otherwise the outcome might have been very, very different.
Heat up the over to about 180 degrees Celsius (350 degrees Fahrenheit).
Take a big bowl and mix the cream cheese, the vanilla and the sugar until the mixture becomes smooth. Spread it evenly on all of the crepes. Put some raspberries on top of each one. Roll the crepes and then put them in an ovenproof dish which is well buttered.
Bake the crepes for 10 minutes. Serve each person two crepes and add some raspberry juice on top of them. If you have ice-cream or fresh raspberries use them to decorate the crepes before serving.
