Crepes
• 2 cups all-purpose flour
• 2 Tbs. sugar
• 2 tsp. salt
• 3 cups milk
• 5 eggs
• 1 tsp. vanilla extract
• Butter for pan
Sift the dry ingredients in large bowl and whisk the wet in separate bowl. Then whisk the wet into the dry until they are combined. Refrigerate the batter for ½ an hour. Heat a crepe pan over medium-high heat. Add butter to pan to coat. Use a 1/8 measuring cup to pour the batter into pan and tilt the pan to achieve a thin layer over the pan. Cook about 1 minute each side. Crepes can be used a sweet or savory way.
Dutch Baby With Blueberries
https://www.foodus.com/chew-blueberry-dutch-baby-recipe-blood-orange-syrup/
Serves 4-6 people
• 3 eggs
• 1/2 teaspoon finely grated lemon zest
• 1/3 cup sugar
• 1/2 teaspoon salt
• 2/3 cup all-purpose flour
• 2/3 cup milk
• 1 cup blueberries (fresh or thawed frozen, plus more)
• 4 tablespoons butter
• Powdered sugar (for dusting)
Preheat the oven to 425°F.
In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add the blueberries.
Heat a 10-inch cast-iron skillet over moderate heat. Melt the butter in the skillet and add the batter, spreading the fruit evenly. Place in preheated oven and bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots.
Transfer the skillet to a rest and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with additional blueberries to garnish if desired. Drizzle with warmed syrup to serve.
Taken from the Chew, Mario Batali
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