Crepes

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Last January, we had our annual snow storm. We were iced into our home for almost a week. Apparently the city does not ever plow neighborhood streets in NC, so after the snow falls, everything just turns into an ice sheet. I literally watched a woman slide down the street last year as she tried to go check her mail (Obviously no mail was coming, so she made a series of bad choices. And no, I didn’t help her. I watched from the window. But I was pregnant!) We had limited groceries in the fridge, but I really wanted to have something warm and special since I was trapped indoors. These crepes were seriously amazing. We have made them twice since then. They are my new favorite sweet breakfast.

One thing I did the last few time I made this was make the batter and fillings the night before. Everything keeps well in the fridge. Now that we have a baby, I can’t tell you how nice it is to have a portion of the breakfast making done the night before. Otherwise, it’s cheerios for everyone.

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Crepes

Ingredients:

  • 2 cups AP flour
  • 3 eggs
  • 1/4 cup butter, melted
  • 3 tbsp sugar
  • 3 cups milk

Directions:

  1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
  2. Add the milk 1/2 cup at a time stirring vigorously after each addition, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
  3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
  4. In a pan over medium heat, pout 1/3 cup of the batter in the center and swirl the batter around the edges of the pan until set.
  5. To know when the crepe is ready to flip, lift up one of the edges about 1/3 of the way. The bottom side should be golden brown. Flip the crepe.
  6. Cook until the edges are starting to slightly crisp.
  7. Remove the crepe from the pan and cover with a paper towel to make sure the crepes stay moist.
  8. Fill crepes with desired fillings (ideas below) and roll or fold in fourths. Serve with whipped cream or dust with powdered sugar.

Filling Options

Berry Cheesecake: (this is my favorite, and I don’t like cheesecake)

  • Take some blueberries, raspberries, and blackberries (about 1 cup) with a few drops of lemon juice and a few tbsps sugar. Cook on stove until they boil and then let it cool.
  • Take one block of cream cheese and mix it with about 1/4 cup powdered sugar.
  • Spread cream cheese onto crepe. Spread berries on top of cream cheese. Fold or roll crepe.

Cinnamon and Sugar:

  • Melt a stick of butter on the stove. Add some sugar and cinnamon to taste. You could also add some cloves and nutmeg. Add some sliced banana as well if you want.
  • Spread the cinnamon-sugar-butter mixture on to the crepe. Fold or roll the crepe.

Strawberry-Banana Nutella: (I despise this option but my husband loves it so it is here for him and him alone.)

  • Chop strawberries and bananas.
  • Spread Nutella onto the crepe. Add strawberries and bananas on top. Fold or roll the crepe.
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