Tuesday, September 7, 2010
Crêpes for Breakfast or Brunch
When people find out I make crêpes they get all excited like this is the grail of all foods. Crêpes are very simple to make and few breakfast meals beat their wonderful taste when fresh preserves or better yet fresh mashed strawberries and cream cheese are rolled inside. My grandma used to make these for me often while growing up.
1 cup flour
1 cup milk
2 tablespoons melted butter
2 tablespoons sugar
2 teaspoons vanilla extract
Jar of Fruit Preserves/Jam or fresh mashed Strawberries and cream cheese
Powdered Sugar or Syrup
Pre-heat a greased 7 inch Teflon coated pan on medium heat.
In a 1.5 quart bowl wisk eggs, milk, butter, sugar and vanilla extract.
Add flour and wisk until well blended.
Add 1/4 cup of batter to pan and spread batter across entire surface by tilting pan slightly around. Cook for approx. 2 minutes, turn crêpe over and finish cooking for another 1 - 1 1/2 minutes. Place crêpe on plate and spread with butter.
Repeat until all crêpes are cooked.
Put plate in microwave for 20 seconds to heat crêpes.
Beginning with the top crêpe spread 1-2 tablespoons of preserves/jam or strawberries & cream cheese and roll crêpe. Continue until all crêpes are rolled
Serve warm sprinkled with powdered sugar or drizzled with syrup.
(the crêpes shown above were rolled with peach preserves).
Makes approx. 10 crêpes. Since I can easily eat 4-5 crêpes I’ll say this recipe feeds 2. Add an omelet and bacon and this recipe feeds 4.