CREPE SUCREE BEGGAR'S PURSES
The batter can also be prepared in a blender: Place the ingredients in the jar of a blender, then turn it on and off quickly. Scrape down flour from sides, and blend again until smooth.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 16 to 24 six-inch crepes
Number Of Ingredients 12
Steps:
- To make the crepes: Place the flour in a bowl, and add the eggs, sugar, vanilla, and 1/2 cup of the milk. Whisk slowly until a smooth batter forms. Add remaining 1 cup milk, and whisk to combine. Cover, and refrigerate batter for 30 minutes or overnight. Just before using, whisk in melted butter.
- Heat a 6-inch crepe pan, either well seasoned or with a nonstick surface, over medium heat. The pan is ready when a drop of water dances on the hot surface. Hold pan in one hand, tilting it slightly. Using a small ladle, pour about 2 tablespoons batter into pan where sides and bottom meet. Turn pan in a circular motion to spread batter evenly. The amount of batter used should just coat bottom of pan. Any excess should be poured back into bowl.
- Cook the crepe until edges begin to brown, 2 to 3 minutes. Flip, and cook 10 to 15 seconds more. Slide onto a plate. The surface of the crepe should be medium brown in color. (If, after cooking 2 crepes, the color is too dark or too light, adjust heat accordingly. At the same point, if the crepes are too thick, thin batter with milk.) Repeat with remaining batter, stacking crepes on top of one another until all the batter is used. Allow crepes to cool.
- To make lemon-zest strips: Using a channel knife and working from top to bottom, remove long strips from lemons. Try to keep the strips as intact as possible to yield about three strips (each 4 inches long) from each lemon. Bring a medium pot of water to a boil. Add lemon strips, and blanch for 30 seconds. Remove, and pat dry.
- To make the purses: Place a crepe on a clean work surface. Fill with about 1 tablespoon creme patissiere. Gather edges of crepe up and around filling, creating a "beggar's purse." Tie purse closed with lemon-zest strip. Repeat with remaining crepes, creme patissiere, and lemon zest strips. If desired, reserve a few crepes to fill with berries when plating.
- To serve, arrange purses on plates. Decorate plates with sauce au chocolate, raspberry coulis, or creme anglaise, if desired, and berries. An unfilled crepe, if using, can be folded and filled with diced berries.
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Megi megi
[email protected]These purses are a great way to use up leftover crêpes. I always have a few extra crêpes after making a batch, and this is a great way to use them up.
Jason Barebo
[email protected]Overall, I thought this was a good recipe. I would make it again, but I would make a few changes.
Faheem Aziz
[email protected]The filling was a bit too runny for my taste. I might try using less milk next time.
Shelbyjean Fawley
[email protected]I'm not sure what I did wrong, but my purses didn't turn out as crispy as I expected.
King Zack
[email protected]I've made these purses several times now, and they're always a hit. My family and friends love them!
Tisetso Ricourts
[email protected]These crêpe sucree beggars' purses were a labor of love, but they were definitely worth the effort. They're perfect for a special occasion breakfast or brunch.
Elion Cakolli
[email protected]Overall, I thought this was a great recipe. I would definitely make it again.
Martez Dunston
[email protected]The filling was a bit too sweet for my taste. I might try reducing the amount of sugar next time.
Shiplu mojumder
[email protected]I thought the crepes were a bit too thick. I might try rolling them thinner next time.
npras ali
[email protected]This was a great recipe for a special occasion. I made these purses for my daughter's birthday party, and they were a huge hit.
Reaper Gaming
[email protected]The crêpes were perfectly thin and delicate, and the filling was incredibly flavorful. I especially loved the combination of apples, cinnamon, and sugar.
Mr Hamza
[email protected]The presentation of this dish was stunning. My friends were all impressed when I served these purses at my dinner party.
Nche Florence
[email protected]I was amazed at how easy these purses were to make. I'm not a very experienced cook, but I was able to follow the recipe without any problems.
Tim Crow
[email protected]These crêpe sucree beggars' purses were an absolute delight! The combination of the crispy crêpes and the sweet and tangy filling was simply irresistible.