Wednesday, February 2, 2011

Crepes! The best breakfast for dinner around!

Breakfast for dinner is my go to meal in a pinch. Last week I tried my hand at Crepes thanks to Everyday FOOD magazine and WOW!
I am in a committed relationship with this french favorite!
Try it yourself and you too will fall in love. The possibilities for this relationship are endless. You can choose savory fillings as well as sweet. I chose to go sweet.
Here is a bonus, you are bound to have all the basic crepe elements on hand in your pantry and fridge at all times.

Start with
1 cup all-purpose flour
1 Tblspn sugar
1/4 Tblspn course salt ( everyday iodized salt will do)
1 1/2 cups whole milk ( I used 2%)
4 large eggs
3 Tblspns unsalted butter-melted (I salted butter)
Blend above ingredients in blender, puree until mixture is smooth and bubbles form on top-about 30 seconds.
Allow batter to sit at room temp for about 15 minutes

Then the magic happens...

Heat 12 inch skillet over medium heat (I love my stainless steel pan)
Lightly Coat with butter
Add 1/3 cup of batter and swirl to cover bottom of skillet
Cook until underside of Crepe is golden brown, about 2-3 minutes
Loosen edge with spatula, then with your fingertips, quickly flip and cook for 1 minute
slide from pan to plate and add your favorite fillings

I offered either

a few mini chocolate chips scattered across the flat surface of the crepe, then rolled up and dusted with a light coating of powdered sugar and topped with whipped cream
a light spread of raspberry jam, then rolled and dusted and creamed.

Happiness will envelope your whole dinner table and you might even start speaking french!


  1. Oh, yum, yum!
    My mom used to make these with just a light dusting of powdered sugar and the juice of half and orange. And as I recall, she added currants into the batter. I will try these!

  2. I was just thinking about trying my hand at crepes. Thanks for the recipe!