(French Pancakes)

by Chef David James Robinson

Ingredients:

For Sweet Filling:

2 plums, or any fruit. You want enough fruit for 8 crępes - or about 1 cup.

1-2 Tablespoons of sugar, depending on sweetness of fruit

2 Tablespoons of Cognac or apple juice

1 Tablespoon of cornstarch

For Crępes:

2 large eggs

1 cup of milk

1 teaspoon vanilla extract

2 Tablespoons cognac

˝ teaspoon table salt

1 cup all-purpose flour

2 Tablespoons sugar (for dessert crępes only)

Non-stick spray or melted butter

Wash fruit, peel fruit if necessary, remove pits or stems, and cut into ź-inch pieces.

In a sauce pan over medium heat, cook fruit and sugar until fruit is slightly tender for about 4-5 minutes.

Mix cognac or apple juice with cornstarch, making certain it is fully incorporated and there are no lumps.

Pour cognac or apple juice and cornstarch mixture into the fruit and cook for about 2 minutes, stirring as it thickens into a sauce. If it gets too thick, add a little water to thin.

Take fruit sauce off heat and hold while you make the crępes.

Put eggs, milk, vanilla, cognac, salt, flour, (and sugar for sweet dessert crępes) and whisk in a mixing bowl.

Heat a non-stick fry pan, until moderately hot, coat it with nonstick spray or melted butter.

Using a ladle or a cup with a spout, pour several tablespoons of batter into the pan, then pick up and tilt pan so that you get a thin layer of batter. Put back on burner and cook until you see bubbles. Turn crępe over and cook on the other side for about 30 seconds. They should be slightly brown. Turn out onto a cookie sheet and hold in a low, warm oven. Repeat process.

Makes about 8 6-inch crępes.

You may also fill crępes with ham & cheese, sour cream & smoked salmon, shrimp & cocktail sauce, even PB&J, or jam - or anything else you like!

----------------

Chef David James Robinson

Executive Chef/Owner Bezalel Gables Fine Catering & Events

1896 Country Route 9

PO Box 152 Chatham, NY 12037

(518) 392-0474 Email: Chef@bezalelgables.com