Portland Food Photographer- Crepes

Portland Food Photographer

My awesome aunt Lee Ann posted a photo of crepes a few months ago and ever since then I’ve been craving crepes.  Instead of going out for brunch to fulfill my craving, I decided to develop my own crepe recipe. I played around with the crepes, the filling, and the topping.  I finalized my recipe the other day and wanted to share it with you.  Naturally, I played with photographing the light pancakes too.  You’ll notice a few plate and prop swaps throughout the photos.  Always playing!

Recipe for Lemon Poppy Seed Crepes with Raspberry Compote

Crepes:

  • 4 eggs
  • 1 cup milk
  • 1 tsp. salt
  • 3 tsp. sugar
  • 1 cup flour
  • zest of 1 lemon
  • 1/2 lemon juiced
  • 2 tsp. poppy seeds

Beat eggs, add milk and whisk together.  Add salt, sugar.  Sift in flour.  Set batter aside for 30 minutes.  Add in zest, lemon juice and poppy seeds before making the crepes.

Heat a small skillet (I used a cast iron) over medium heat and melt a tiny bit of butter, coat all sides. Don’t use PAM. Pour a small amount of batter into the pan and swirl batter until a thin layer covers the entire bottom of the pan. Cook until lightly brown on the underside, turn and cook the second side, it does not take very long.

Raspberry Compote

  • 3 cups frozen raspberries from NORPAC 
  • 3 tbs. orange juice
  • 2 tsp. sugar (more or less depending on how sweet vs. tart you want the compote)
  • cinnamon to taste

Bring all ingredients to a slight boil, muddle and stir to the consistency of your liking.  If you want it thicker, you don’t have to use orange juice or cook it down as much.

Optional Cream Cheese Filling

  • 1 container of large cream cheese  (I used the whipped version to make it easier)
  • powder sugar to taste (I used 1/2 cup and then added a bit more, maybe 1-2 tbs.)

You can assemble the crepes however you’d like.  I played around with assembling.  I tried filling them and drizzle compote over the top.  I also tried rolling the empty crepes and having the filling off to the side as more of a “dip” (this is a lighter way to eat the crepes if you don’t want a lot of filling.) Of course, you can always top with powdered sugar. …And dig in!

Portland Food Photographer
Portland Food Photographer
Portland Food Photographer
Portland Food Photographer
Portland Food Photographer

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March 10, 2016 - 12:47 pm

Lee Ann Yahle - They look awesome!

March 10, 2016 - 3:12 pm

Sue - Loving the colors you used in the photos!! Be still my heart! Looks like this was a fun photographing your results!

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