Tuesday, February 25, 2014

Date Crepes and a Thank You Card

These crepes are sweetened only by pureed dates, and are super thin and crispy. I found using a high speed blender yields the best results because you wouldn't want any chunks of dates in your batter. Like all crepes, you have to get the perfect technique of spreading the batter around the pan and not flipping them until the right moment. After a little practice, I am sure you will have happy results with these yummy crepes.
date crepes (1)

Date Crepes
serves 2-3
1.5 ounces pitted dates
1 egg
1 cup warm water (110 degrees)
1 tsp dry active yeast
¼ tsp salt
½ cup water

Combine the dates and hot water in a high powered blender. Blend until well mixed. Add the remaining ingredients and blend until everything comes together. Let the batter rise in a warm place for 1 hour. Preheat a nonstick pancake pan to medium heat. Blend the batter for a few seconds to mix it all up again, and then pour about ¼ cup of it onto the preheated pan. Swirl the batter around to form a thin crepe. Cook until the top is dry and the bottom comes easily off the pan. Flip and cook the other side until golden.

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Here is an easy card to make to show your appreciation. I used one of Harp's stamps along with a cut out star and oval for a quick and easy card.

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