Tuesday, November 13, 2012

Breakfast Crepes

The number one requested breakfast in our house is definitely breakfast crepes. If you haven't had crepes before, they are a traditional French recipe (kind of like a very, very thin pancake). Sometimes crepes are filled with savory items like chicken, mushrooms, cheese, or spinach. Our family's favorite would include some sweet fillings such as fruit, whipped cream, and chocolate. Creating different filling combinations is fun for everyone. We fill the center of our table with lots of different options, prepare the crepes in a large batch, and all sit down to enjoy them together. It takes a little work to put it all together, but your family will love it. Thanksgiving weekend provides the perfect long weekend to take the extra time and enjoy some crepes.

Breakfast Crepes
3 eggs
2/3 cup whole milk*
1/2 cup water*
3/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter, melted, plus more for brushing
1 tablespoon canola oil
various fillings - Nutella, strawberries, orange slices, banana, slivered almonds, honey, sugar, cinnamon, etc... the possibilities are endless!

*If I don't have whole milk (and I usually don't), I use 2/3 + 1/2 cup of 1% or 2% milk, eliminating the water.

To make the batter, in a bowl, whisk together the eggs, milk, and water. Whisk in the flour, sugar, salt, 1 tablespoon melted butter, and canola oil, whisking to remove as many lumps as possible. Let the batter rest for 30 minutes at room temperature.

While the batter is resting, prepare your toppings in the middle of your table so that everyone has easy access to them.  

Place a small, nonstick frying pan with low sides over medium heat. Heat the pan until quite hot (I use two small pans so that I can make two crepes at the same time and get them to the table faster). Lightly brush the pan with melted butter. Ladle about 3 tablespoons (just shy of 1/4 cup) into the pan and immediately swirl the pan around so the batter spreads into a thin layer covering the bottom, then pour any excess back into the bowl. Cook until the bottom of the crepe is lightly browned in sponts and the edges pull away slightly from the pan sides, about 2 minutes. Using a spatula, carefully turn and cook for about 30 seconds on the second side. Turn the crepe out onto a plate.

Notes: The crepes are extremely thin so be extra careful when you're turning them to the second side. You may rip a few, but after a little practice, you'll be able to flip them without any trouble. I like to make all of the crepes before calling the family to the table. (That way we all get to enjoy them together). Put your oven on low and place a large plate on the middle rack. As you cook each crepe turn it out on the plate in the oven. Stack the crepes on the plate, keeping them covered with a damp paper towel so they don't dry out.

Repeat the whole process with the remaining batter, stacking the crepes as you go and brushing the hot pan with melted butter between crepes.

 Fill each crepe as desired and gently roll to contain fillings.

Favorite cominations in our house include butter sprinkled with granulated sugar, slivered almonds drizzled with honey, a squirt of lemon juice with a dusting of powdered sugar, sliced strawberries, Nutella, and whipped cream. You could even try crumbled bacon drizzled with maple syrup. Experiment with your favorites! Enjoy!

Basic recipe from Williams-Sonoma Paris cookbook

No comments:

Post a Comment