Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 cup Hagebuttenmark (rosehip jam)
- Powdered sugar for dusting
Special equipment needed:
- Crepe pan or non-stick skillet
- Whisk or blender
- Spatula
- Piping bag or plastic bag with a corner cut off
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, eggs, milk, water, salt, and melted butter until smooth. Alternatively, blend all ingredients in a blender until smooth.
2. Heat a crepe pan or non-stick skillet over medium heat. Grease the pan with butter or cooking spray.
3. Pour 1/4 cup of the batter into the pan and swirl it around to coat the bottom of the pan evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.
4. Flip the crepe using a spatula and cook for another 1-2 minutes until the other side is golden brown. Repeat with the remaining batter to make 8-10 crepes.
5. Fill a piping bag or plastic bag with a corner cut off with Hagebuttenmark.
6. Lay a crepe flat on a plate and pipe a line of Hagebuttenmark down the center of the crepe.
7. Roll the crepe tightly around the filling and place it seam-side down on the plate.
8. Repeat with the remaining crepes and filling.
9. Dust the crepes with powdered sugar before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 crepes
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 3g
Cholesterol: 60mg
Sodium: 100mg
Total carbohydrates: 23g
Dietary fiber: 1g
Total sugars: 9g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Hagebuttenmark can be substituted with any fruit jam or spread.
Variations:
- Add a dollop of whipped cream or vanilla ice cream on top of the crepes before dusting with powdered sugar.
- Sprinkle chopped nuts or chocolate chips on top of the filling before rolling the crepes.
- Add a pinch of cinnamon or nutmeg to the batter for extra flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps before cooking the crepes.
- Use a non-stick pan or crepe pan for easy flipping.
- Keep the cooked crepes warm in a low oven until ready to serve.
Storage instructions:
- Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the crepes in a microwave or oven until warm.
Presentation ideas:
- Stack the crepes on a plate and dust with powdered sugar.
- Arrange the crepes in a fan shape on a plate and drizzle with chocolate sauce.
Garnishes:
- Fresh berries or sliced fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee or tea
- Sparkling wine or champagne
Suggested side dishes:
- Fresh fruit salad
- Bacon or sausage
- Scrambled eggs
Troubleshooting advice:
- If the batter is too thick, add more milk or water to thin it out.
- If the crepes are sticking to the pan, add more butter or cooking spray to the pan.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
Food history:
- Hagebuttenmark is a traditional German spread made from rosehips.
Flavor profiles:
- Sweet, fruity, and slightly tart.
Serving suggestions:
- Serve as a dessert or breakfast dish.
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Region: German