Crêpes de le Cantaloup (that’s French for Cantaloupe)
French crêpes are both elegant and easy……and can be made in advance and filled to order.
- 1 cup All Purpose Flour
- 1 Tablespoon sugar
- ¼ teaspoon salt
- 1 ½ cups whole milk
- 4 large eggs
- 3 Tablespoons unsalted butter, melted
- 1 California cantaloupe, washed, peeled, seeded, and cut into ¾ inch chunks
- 1 Tablespoon agave syrup
- 1 Tablespoon mint, cut into thin strips
- 2 cups fresh whipped cream
- 1 Tablespoon powdered sugar (optional)
Place batter ingredients in blender and blend until smooth.
Heat a 12-inch, well-seasoned or non-stick frying pan over medium heat. Lightly coat pan with butter.
Place 1/3 cup batter in pan and swirl to coat. Cook until top starts to appear dry and bottom is slightly brown, about 2 minutes. Loosen edges of crepe with small spatula and flip. Cook second side for 30 seconds.
Remove crepe from pan and reserve. Add more butter to the pan as needed and repeat with the rest of the batter, stacking cooked crepes as you go.
Toss melon with agave and mint. Just before serving time, fill each crepe with ½ cup melon mixture and roll to close. Top with whipped cream, more of the melon mixture and a dusting (optional) of powdered sugar. Makes 8 crêpes.