Have you ever made crepes? I have made them occasionally for several years and have found them to be fairly simple but for some reason the first one is never successful. If you can get past the first failure and be patient, this is a delicious breakfast (or dinner filled with savory meats, cheese, and veggies). I love the similarity to pancakes but without the heaviness of traditional pancakes.
Our favorite way to enjoy crepes is filled with strawberries, bananas, cinnamon and honey. I first had this flavor combination at the creperie in Reading Terminal Market, near my sister's neighborhood in Philadelphia. The flavor combinations really are endless - with a little research I'm sure you could come up with your favorite as well. I'm sure nutella with bananas and whipped cream would be a perfect choice, Nic!
For Rob's birthday in August I also added some semi-sweet chocolate chips. Basically, I made a double layer of crepes (paper-thin) and sprinkled some chocolate chips in between. The chocolate makes a perfect contrast to the rich whipping cream and a great complement to the sweet strawberries and bananas.
I use the simple recipe from my Betty Crocker Cookbook and then briefly microwave chopped strawberries, bananas, cinnamon and honey before putting between the layers. We top ours generously with freshly whipped cream and usually a little bit of maple syrup.
1 1/2 cups flour
1 T sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 T butter, melted
1/2 tsp vanilla
2 large eggs
1. Mix flour, sugar, baking powder, and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.
2. Lightly butter 6 to 8-inch skillet. Heat over medium heat until bubbly.
3. For each crepe, pour scant 1/4 cup batter into skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
4. Stack crepes, placing wax paper between each. Place desired filling into crepe and roll to serve.
Obviously this is a little more time-consuming than a bowl of cereal, but this is our go-to special occasion breakfast. With the weekend ahead, give it a try!
I just bought a book for my new kitchen called Crepes and Omelette's because I thought is sort of matched with the vague french provincial theme I have going in there. It has the most wonderful recipes.
ReplyDeleteCrepes are so simple and cheap to make but they can taste and look incredibly decadent- like all yours do. I'm keen to try some savoury crepes soon.
Kirs-those look delish! I'm sure they are-I've never tried to make a crepe-I might give it a try!
ReplyDeleteMrs P - if you do make some savory ones, will you post about it? I've never tried a recipe for any savory fillings.
ReplyDeleteJean - you could totally do it! I can just picture you and Russ in your gorgeous backyard enjoying a delightful little breakfast! :)
I keep meaning to try these but never get around to it. I am promising myself, and you, that once my kitchen is fully set up and I am upacked, I'm going for it.
ReplyDeleteAlso, I just love that Ms. Pyjamas bought a cookbook more because it "goes with the theme" of her kitchen. :) lol
I keep meaning to try these but never get around to it. I am promising myself, and you, that once my kitchen is fully set up and I am upacked, I'm going for it.
ReplyDeleteAlso, I just love that Ms. Pyjamas bought a cookbook more because it "goes with the theme" of her kitchen. :) lol
YUM!!! I'll have to try it and let you know! Ang and I had really good crepes that had bananas in them in Macedonia...I'll have to ask her what else was in them- my memory is not what it used to be!!
ReplyDelete