Crepes

Crepes are delicious French gifts from above.
I recently found a new crepe recipe that I like VERY much. Unlike most crepe recipes, this one does NOT require that the dough be chilled first, making a No-wait crepe recipe sure to delight. The original recipe is here. I have added some important details that they do not cover, and I am also including the process to make a simple strawberry compote.

1. Start with the compote, it takes the longest. Wash and chop up 1 small basket of strawberries (The prepackaged ones from the supermarket). You want to get them in roughly quarters. Larger strawberries may be further cut down. Put all the chopped berries in a clean bowl.

2. Cut up a lemon, or get some lemon juice. You want about half a lemon's worth of juice added to the strawberries.

3. Add some sugar to the strawberries. Don't be shy, however, only add a bit at a time. Taste a strawberry to test it. You need enough sugar to counteract the lemon juice.

4. Put the compote in the fridge while you cook the crepes.

5. Mix together all the ingredients for the crepes, and beat until smooth.

6. Heat a small fry pan (5" diameter is best). Keep the heat somewhere between 3 and 4 on your stove knob settings.

7. Use a 1/4 cup measuring cup to measure out the batter for each crepe. Pick up the pan when you pour the batter in, and immediately tilt it, to be sure the crepe batter spreads out very thin across the bottom of the pain, hopefully in a circle. This takes some practice.

8. Use a soft, heat resistant spatula. When the wet batter gets small holes in it (Like when cooking a pancake) its time to flip the crepe. There are many ways to do this. I just tilt the pan so that the crepe slides mostly out onto my spatula, and then flip it back in, upside down. The crepe only needs to sit 15-30 seconds once it is flipped.

9. When ALL the crepes are done, they're almost ready to serve. Retrieve your compote from the fridge, along with some sour cream. Decide which side of the crepe is prettiest, and set that side down towards the plate. Put a small layer of sour cream in the middle of the crepe, in a line. Add some of the compote, and fold up the sides. Carefully flip the crepe over, and add a sprinkle of powdered sugar. Its ready to eat!