If ever there was a use for milk that wasn’t going to be drank in time, it’s making a batch of sunday morning crepes.
For a change, I had my whole little family home for breakfast this morning, so a nice big breakfast was definatly on the menu. I sent my man and the boy child out on a mercy run for coffee, cream cheese and whipped cream while I prepared the crepes.
Now for those faithful readers out there, you know crepes are my thing. Since I was a young lass, I was always in the kitchen with my father on saturday or sunday making crepes. After so many years, I have gotten a feel for the batter and can’t even remember if there even was a recipe anymore. I will share with you, as best I can, how to make them.
I start with about 2-2.5ish cups of flour, about a tablespoon of baking powder, a goodly pinch of salt and about 3/4 of a handful of sugar. Mix in a big bowl. In another largish bowl beat 4 eggs and about a litre of milk and a splash of vanilla. Add to flour and whisk to get the lumps out. a few little lumps are ok though. It should be fairly thin, like a cream soup. I like to let it sit for a bit on the counter, or even overnight in the fridge is ok. Be sure to skim the frothy junk from the top before cooking. It’s personal choice if you want to add some melted butter to the batter. Butter never hurt anything!
Now there is a lot of crepe cooking devices out there, but I’ve always used just a large frying pan. A little cup of melted butter and pastry brush are needed beside the pan too. I keep it on the stove top so the butter stays melted. A quick brush on a hot (med-high) frying pan and you are ready to pour in your batter. Pour in about 3/4 of a ladle full and twist and turn the pan to coat the bottom. There should only be enough batter to make a thin layer in the bottom. You can just pour off the excess. The batter should stick if the pan is hot enough, if it doesn’t, turn up the heat. Let cook for about 30 sec or until it starts to go light golden. Now some of us can flip by just flicking the pan, I strongly suggest using a flipper. Only a few seconds more on the other side and off to the plate in the warming oven. (just turn on your oven as low as it goes). Then repeat, repeat, repeat… This makes a fairly large stack, enough for 4-6 people comfortably, possibly more. I always make a large batch for snacking on.
Then the fun; filling and topping! There is no limit but your imagination. You can make them sweet with fruit fillings, jams, cottage cheese, my childhood fav of butter and sugar, butter lemon juice and sugar, maple syrup, fried bananas and rum, etc. Or savoury with scrambled eggs, ham, greens peppers and onions, cheese, seasoned meats, etc.
This morning was homemade strawberry and blueberry compote with cream cheese and whipped cream. The compote was nothing but a couple handfuls each of stawberries and blueberries, a couple tablespoons of sugar and a little splash of fresh OJ, cooked slow and low until it reduces.
We had a nice assembly line set up on the table. My son perfers his with butter and sugar and a little maple syrup. 4 crepes later, he rolled himself from the table.
Myself, on the other hand, prefers something a little more. I started with some nice soft cream cheese, threw on a dollup of the berry compote and rolled it into a nice tight bundle, then repeated 2 more times.
Topped off with more fruit sauce and whipped cream and served with a glass of sparkling orange juice and a coffee, it was a perfect lazy sunday breakfast.
And just like magic…
*POOF* they’re gone!
*burp*
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