CHEF: C.J.
SEASON 3, EPISODE 11
QUICKFIRE CHALLENGE: Make Padma breakfast.

Crêpes:
2 large eggs
1 ½ cups milk, or more if needed
Pinch of salt
1 ½ cups unbleached all-purpose flour
4 tablespoons unsalted butter, melted, plus some for the pan

Almond Whipped Cream and Strawberries:
1 cup heavy cream
1 teaspoon almond extract
¼ cup confectioners' sugar
1 pint strawberries

For the Crêpes:

1. In a blender, combine the eggs, milk, and salt; blend until smooth.

2. Sprinkle in the flour and blend until smooth. Add the butter and blend again. Add a bit more milk if necessary to make a thin, smooth batter.

3. Heat a 9-inch sauté pan or crêpe pan over medium-high heat. Brush lightly with butter, then pour in ¼ to ½ cup of the batter, tilting the pan to distribute it thinly over the bottom. Cook for about 1 minute, until just browned on the bottom, then use your fingers to flip the crêpe over; cook for 10 seconds on the other side, then transfer to a plate. Repeat with the remaining batter, stacking the crêpes on the plate as they are cooked.

For the Almond Whipped Cream and Strawberries:

1. In a chilled bowl with chilled beaters, whip the cream, almond extract, and confectioners' sugar until soft peaks form. Set aside.

2. Hull and thinly slice the strawberries. Set aside.

To Serve:

1. Place 2 crêpes on each of 2 serving plates and top with some of the strawberries and whipped cream; fold into a triangle and top with the remaining strawberries and whipped cream.

2. Serve immediately.

Copyright © 2008 by C. J. Jacobsen. All rights reserved.