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We are celebrating the French National Day (July14th) this weekend with Crepe’s. Bring your favorite crepe’s to the tasting room and we’ll help you pair it to the perfect wine. See below for Roy’s delicious recipe.

Roy’s Crepe Recipe:
2 large eggs
1 1/4 cup milk
1 cup flour (try 1/2 wheat and 1/2 buckwheat for a more interesting crepe)
1 Tablespoon Corn Starch (this makes them a little crispier and a little less rubbery )
4 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation- Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation- Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture

Wine Infused Whipped Cream (syllabub):
1 cup whipping cream
1/4 to 1/2 cup sugar
tiny bit of salt
2-3 oz wine (2 oz gives a subtle flavor but any more than 3 risks thinning the mixture too much to whip though the modern emulsifiers in cream)

**Roy prefers using german style wines. Madiera or Sherry are classic options that have bigger flavor impact without increasing the taste of alcohol (these are not fruity wines).

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