The William Tell Crepe Food

BASIC CREPE RECIPE

Steps:

• In a bowl whisk together flour, water, eggs and a dash of salt until smooth. Let sit for 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick skillet. Heat skillet. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 7 seconds on other side. Remove from pan and stack on a plate.

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the flour, eggs, milk, melted butter, granulated sugar, rum and salt in a blender; blend until smooth, scraping down the sides of the blender as needed. Set the batter aside, covered, 1 hour.
• Line a baking sheet with parchment paper. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with butter. Pour a scant 1/4 cup batter into the center, then quickly tilt and swirl the skillet to coat with the batter. Cook until the bottom of the crepe is golden brown and the top is set, about 1 minute. Flip and cook until lightly browned on the other side, about 30 more seconds. Invert onto the prepared baking sheet. Repeat with the remaining batter to make 16 to 20 crepes, stacking them as you go; lightly brush the skillet with more butter as needed. Don't worry if a few crepes tear-they can be layered in the middle of your cake.
• Make the filling: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the confectioners' sugar in 2 batches until fluffy, then beat in the rum.
• Set aside the best crepe for the top layer. Put 1 crepe on a platter and top with about 1/4 cup filling, spreading it to the edge. Repeat, layering the remaining crepes and filling; top with the reserved crepe. Refrigerate until set, at least 2 hours or overnight.
• Before serving, sprinkle the granulated sugar evenly over the top crepe; brulee with a kitchen torch. Chill 15 minutes before serving.

FIREBALL CREPE

Steps:

• For the crepe batter: Combine milk, 2 cups water and eggs in a large bowl and mix thoroughly. Add flour and salt and mix until smooth. Slowly add melted butter and mix. Let batter rest, refrigerated, 24 hours!
• Add some butter in a hot crepe pan on medium heat, then add just enough batter to spread out with the back of a spoon. Cook until the edges start to curl and are slightly browned, 3 to 4 minutes, then flip and cook the other side, 3 to 4 minutes more. Cook 2 more crepes in the same manner.
• For the fireball crepe: Combine butter and brown sugar in a nonstick saucepan on medium heat until melted, then add cherries. Flambe with whiskey by tipping the pan into the flame and letting cook off.
• Add cinnamon goat cheese to each crepe. Roll crepes and spoon cherry mixture and sauce over the tops. Top with powdered sugar and candied almond crumbs and dollop on the side with whipped cream.