Homemade Crepes for Breakfast
Whether from a street vendor or in a sit down restaurant, I really enjoy crepes. Until today, I had never made them. Last year, on a whim, I tried buying premade ones from the grocery store, wrapped in a plastic package like flour tortillas. Big mistake, they tasted like stale cardboard. So I put them on my list of recipes for the future. I've been planning on making them for a while now, but I assumed they'd be fussy or difficult, and I was never in the mood to try. Then a commenter on the blog sent me a gorgeous recipe for Crepes Suzette (Thanks Rodney!) and I figured I should practice making crepes before I attempted soaking them in sauce and setting them ablaze!
Boozy Epicure's Breakfast Crepes
This recipe is modified from one I found on epicurious. I played around with fillings this morning including blackberry jam, apple stroop, peanut butter, chocolate and more. The sky is the limit, and for my first time trying, they weren't difficult at all.
1 1/4 cup milk
2 large eggs
1/2 cup AP flour
1/2 cup cake flour - you can use all AP flour
2 tblsp sugar
2 tblsp melted butter, plus more for the pan
1/4 tsp salt
1 tsp vanilla extract
Put all the ingredients in a blender and blend until you have a smooth batter. It should take less than a minute. The batter now needs to rest, at least one hour at room temperature, or even overnight in the fridge.
When you are ready, butter a non-stick skillet and warm it over medium heat. Measure 1/4 cup of the batter and pour it into the skillet, swirling to coat the bottom of the pan. Cook until the underside is set and golden, just a minute or two before flipping. Cook the other side another minute, and when it is done, pull it out and fill as desired, or place, covered, in a warm oven while you continue to make the rest.
There are two traditional fold, either folded over twice to make a triangle, or rolled like a jelly roll. Fill and enjoy!
|Flipped and cooking on the second side.|
|Filled and rolled.|
Labels: Breakfast, Sweets