“NATIONAL BAVARIAN CREPES DAY”

Mar 22nd “NATIONAL BAVARIAN CREPES DAY”

Serving up a light and airy dish, March 22nd annually recognizes National Bavarian Crepes Day.

Bavarian crepes are a delicious, very thin pancake-like dessert. They are typically made from wheat flour or buckwheat flour, then filled, rolled, and then often topped with a glaze, fruit, chocolate or whipped cream. In Bavaria, crepes are called palatschinke. While similar to a French crepe, the Bavarian crepe batter doesn’t need to rest before using.

Both types of crepes lend themselves to delicious desserts and fresh breakfast settings. They even make for a light brunch with a savory touch. However, crepes shine when it comes to delivering delicate and beautiful desserts. Whether they are filled with cream, mousse, or jams, the results are almost always spectacular.

HOW TO OBSERVE #BavarianCrepesDay

Try your hand at making this delicate dish. It’s worth taking up the challenge.
While you’re at it, invite some other chefs into the kitchen, too!
Enjoy one of the following recipes and have a wonderful day:
- Bavarian Crepes from iFood.TV
- Bavarian Crepes from Show Me the Sugar
Give a shout-out to the chef who makes the best crepes.
Use #BavarianCrepesDay to post on social media.

Bavarian Crepes Recipe

By Chewy

Not as difficult as you may think, you don’t need a special crepe maker to achieve the desired result. This crepe makes an impressive looking finale to your meal. Also very versatile, you can experiment with different fruits and fillings and toppings. Let your imagination take flight and let us know what you created!!
Most people say they have to throw out the first one of every batch. I used to but I don’t so much anymore. Here are some tips:

Let the batter sit for 30 minutes for the gluten to relax.
Be sure your pan is really hot.
Spray with cooking spray.
Rub a tiny bit of butter in the pan.
Add the batter with a 1/4 cup measure, swirling the pan as you add it.
Hold the pan over the batter bowl so that any excess runs back into the bowl.
Cook until the edges curl a little and you can pull the crepe out of the pan.
Either fill and roll as you take them out of the pan or lay parchment between the crepes.
Once made, the crêpes can be refrigerated for several days, or frozen for up to several months.

photo by TekToNik

CREPE BATTER:
2 eggs
1 cup buttermilk
3/4 cup flour
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted

CHERRY FILLING:
2 cans (16 oz. each) sweet dark pitted cherries
1 cup powdered sugar
2 tablespoons cornstarch
1/2 cup almond flavored liqueur
1 cup sour cream
1 oz. semisweet chocolate, grated

TO SERVE:
1 cup sour cream
1 oz. semisweet chocolate, grated

In a medium bowl, beat eggs slightly. Add buttermilk. Beat with a whisk or with electric mixer on low speed until just blended.

Add flour, sugar and cocoa, beating with whisk or with electric mixer on medium speed until smooth. Beat in melted butter.

Let batter stand about 1/2 hour at room temperature. If kept longer before cooking, refrigerate. Stir batter with a spoon.

Cook crepes on upside down crepe griddle or in traditional crepe or omelet pan. As each crepe is cooked, stack in a covered dish or pan to keep warm and moist.

PREPARE CHERRY FILLING:
Drain cherries, reserving 1/3 cup juice.

In a medium pan, combine powdered sugar and cornstarch. Stir in liqueur and reserved cherry juice. Add drained cherries. Stir constantly over moderate heat until slightly thickened.

TO SERVE:
Spoon onto warm cooked crepes. Fold sides over filling, envelope style. Spoon sour cream on top. Sprinkle with grated chocolate. Serve at once.

Makes 14-16 servings