Saturday, November 23, 2013

Ricky Bobby would say he loves my Crepe's

Unlike Ricky Bobby I am willing to shout from the rooftops that I love crepes. There is nothing like a thin eggy pancake which can be used for breakfast, lunch, dinner and any meal in between. They can be made as a sweet treat or a savory meal without much effort.

Last night I had a hard time sleeping and found myself thinking about what I could make for breakfast and I kept finding myself craving crepes. As I lay there I realized that not only would we have all the ingredients necessary for the crepes themselves but I also had a bag of frozen organic berries (blueberry, raspberry, strawberry and blackberry mix) and a pound of cream cheese. Breakfast was going to be delicious!

I started by cooking the frozen berry mixture over high heat with 2 tablespoons of sugar and 1 tablespoon of lime juice until it began bubbling then I turned it down to low heat while I cooked the crepes.

2 Eggs
3/4 Cup Milk (plus extra if needed to thin batter)
1/2 Cup Water
1 Cup Flour
3 Tablespoons Melted Butter
2 Tablespoons Sugar
1 Tablespoon Vanilla Extract

Butter for coating the pan (I like to use a frozen stick for ease and perfect distribution)
If you don't want sweet crepes and prefer savory eliminate the sugar and vanilla, add a pinch or two of salt and up to a 1/4 cup of chopped herbs
The yield will vary with the size of your pan - I get about 20 with my small 6" saute pan

Place all the ingredients (except the butter for coating the pan of course) into a blender and combine on low until smooth. I like to let the batter sit for 10-15 minutes to eliminate most of the bubbles. It should be the consistency of cream (you want it to be loose enough to swirl around the pan quickly and evenly)

If you have a crepe pan of course you would use that but I just use small non-stick saute' pans and they work just as good and can be used for cooking lots of other foods as well! 
Pour the batter into the center of a hot buttered pan and swirl around to create a thin coating across the entire bottom of the pan. Cook for 20-30 seconds then flip over for about 10 seconds. Lay them out flat so they can cool while you continue cooking until all the batter is used. Once cooled the crepes can be stacked and refrigerated, frozen or used immediately. 

I like to whip cream cheese and spread a tablespoon worth in the middle of the crepe before folding the crepe over and drizzling with warm fruit sauce. 

Crepe batter during the first 20 seconds of cooking
The Crepe has been flipped and cooks for about 10 more seconds

I keep making the crepes until all the batter has been used then assemble them into the delicious meal they were destined to become. If you are entertaining you can make them and have people finish them with the fillings / toppings that they desire as they come out of the pan steaming hot but beware eating them one at a time never seems to fill the belly!

These truly are as good as they look -A light, creamy, sweet breakfast plate that the adults will enjoy as much as the kids provided you don't wait till they go to bed to make them!

1 comment:

Anonymous said...

I absolutely love crepes, but Deb does not like them at all, so I never have them. I wish we had a crepery around here. -Kim