Friday, April 2, 2010

I Love the Smell of Crêpes in the Morning

Oo la la! 
So how does one know when it is a good time for crêpes? I most certainly don't! LOL! I just woke up this morning and felt like making some crêpes, which is as French as apple pie is American. They look like pancakes but thinner and definitely more versatile. Crêpes are almost always served with a sweet fruity sauce (eg. crêpes suzette - with orange) but they also come as savory treats. And the best thing about crêpes? It's very easy to make, utilizing regular ingredients that can be found in any household. Here's a recipe for crêpe batter:


1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
A pinch of salt
2 tablespoons of melted butter


Simply whisk all the wet ingredients until they are thoroughly mixed. Then add the flour and salt and whisk again until everything is combined into a batter consistency. And that's it!


To cook the crêpes, heat up a small non-stick pan under medium-high heat until it starts to smoke. Then use either a cooking spray or butter to coat the pan and pour 1-2 oz. of the batter onto the pan, swirling the batter around to spread the it evenly over the bottom of the pan. Let it cook for about 45 seconds to a minute then flip it over. Another minute on that side and it's done. Fold it into half and there you have it, crêpes for breakfast.


For my version, I used sweet cranberry compote and some powdered sugar to accompany the crêpes. An idea for savory crêpes could be to add sautéd shiitake mushrooms and small shrimp and roll it up like a cigar.


Bon Appetit!

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