Wednesday, March 9, 2011

Peanut And Corn Crepes

 I was trying to make different kinds of fillings for crepes. Previously the crepes batter I have made was good but that was a bit thin, not suitable to wrap with peanut and corn. Therefore today I've made a crepes which is thicker than normal crepes by thinner than a pancake, the texture of this crepes is wonderful especially with the peanut and corn fillings.
   Ingredients    :

   1/2      cup all purpose flour
   1         large egg
   1/2      vanilla extract
   3/4      cup fresh milk
   3/4      cup sugar
   3         tablespoon melted butter
   1         cup roasted peanut, finely chopped or lightly blend
   1         can kernel corn, drain out juice

   Method  :

   Mix all ingredients in a mixing bowl and blend for 1 - 2 minutes. Leave it in the fridge to chill for half
   and hour or more.

   Lightly grease the pan on medium to high heat. Pour 3 big scoops of the batter into the pan and tilt the 
   pan in a circular motion, swirling the batter to cover the base evenly. Cook until the crepes curl at the
   edges or until golden underneath.

   When the crepes is ready, begin to pull and flip it with a spatula or fingers. Flip it over to the other side
   and let it cook for another 1 minute. Flip it back to the previous side, add in peanuts, sugar and kernel 
   corn, amount at your choice.

   Fold the outside edges of the crepes towards the center. Cut into two pieces and serve.

Peanut And Corn Crepes

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