Saturday Breakfast: Crêpes!

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We first tried to make crêpes for dinner 3 or 4 years ago. It was an utter disaster. First, the pan was too hot and they wouldn’t spread out properly and burned. Then too cool and I played with it too much – meaning we just ended up with a poorly cooked glop of batter. Bah!

I’ve wanted to try again for awhile, but finally got up the courage this morning for some sweet breakfasty crêpes. And man am I glad I did. So good!

The only real “trick” is getting the pan to stay at a consistent medium/medium low and to spread out the batter *quickly*. Our burner gets pretty hot – so that’s probably “medium” for most stoves. The tiniest variation and the edges would get too crispy, but too cool and.. well, too cool probably would’ve been fine except that I wasn’t expecting it to slow down the cooking that much, so I’d turn them too early and they’d be sticky.

In the end though I ended up with at least a dozen crêpes to freeze plus two each to eat now from this recipe (yeah, I lost count as I wrapped them to freeze), and they were damn tasty.

Strawberry, Banana, and Nutella!

Strawberry, Banana, and Nutella!

Recipe courtesy of my old standby, Betty Crocker:

  • 1.5 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla
  • 2 large eggs
  1. Mix flour, sugar, baking powder and salt. Stir in wet ingredients, and beat with a band blender until smooth.
  2. Grease a 6 inch skillet. Heat to a consistent medium heat.
  3. Pour 1/4 cup batter into the skillet and immediately rotate (and uh, shake?) skillet until a very thin film covers the bottom. 
  4. Cook until light brown (this happens pretty quickly). Run a wide spatula around edges to loosen, and flip. Cook the other side until light brown.
  5. Stack crêpes with wax paper between to keep from sticking. Serve warm with goodies inside!

Again, we had nutella, strawberries, and banana inside ours. Such a lovely decadent breakfast!

The delicious insides.

The delicious insides.

To freeze – we wrap airtight. Apparently they freeze up to two months! Savoury crêpes here we come!

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