There is nothing like a nice breakfast on a gorgeous Sunday
morning! One thing that we always had at our house was crêpes! My step dad has
perfected the art of the crêpe and dare I say that I doubt you would find
better even if you traveled to France. Now I cannot vouch for this as I have
never been (FYI I am dying to go so if any of you ever win a trip to France or
Paris I would be more then happy to be your plus one! I would be your BFF for
life!) But they are so good that I am willing to bet that they are the next
best things to eating them at a café in Paris. So if you would like to be
transported to Paris for your Sunday Morning breakfast then make these crêpes!
You will be so glad you did and that is a promise.
A little background if you are unfamiliar with what a crêpe
is. A crêpe is a French pancake. It is very thin pancake and considered a
national dish in France.
Crêpe a la Brian
2.5 cups milk (slightly heated)
1 ¼ cup flour
1 Tablespoon sugar (I used vanilla sugar)
.5 teaspoon salt
2 Tablespoon melted butter
.5 teaspoon vanilla extract
Heat the milk in the microwave in a microwave safe bowl for about 45-75 seconds. You just want the milk to be slightly warm to the touch. Once the milk is warmed whisk all of the ingredients in a bowl until the mixture is
well combined. It is going to be thin and runny.
On medium heat, heat your frying pan or crêpe pan and spray
melt in some butter you can use a non stick cooking spray like Pam if you like
but the traditional French way is with butter.
Pour in one ladle full of batter and turn the pan until it
is coated in a thin layer of batter. Depending on your ladle size you may need
to add a little extra.
The thing to remember is that crêpes are meant to be thin.
If it is too thick it will not cook properly. So if it looks too thin then it
It will start to look like this and will almost look
Loosen the edges and check the crêpe. When it starts to brown and the
edges shrink up a bit it is time to flip! This usually takes about 3 to 4
minutes but I suggest you check it because depending on your pan and your oven
it could be slightly more or slightly less. When we were in Arizona for a
family trip we all went to a café that made crêpes and I noticed the man making
them was using a spatula that you would use for icing a cake. I have since used
this to flip my crêpes and I see exactly why he used this tool. You can loosen
the edges and get all the way under the crepe to flip.
Flip the crêpe…
Then move the crêpe around so it has no wrinkles and let the
other side cook. About 2 minutes but again it never hurts to check it.
have made two or three crêpes you will know the timing for your situation and
will know just when to flip them. The hard part is not snacking at them while
you are waiting for them all to cook.
(Notice the crêpe missing several bites? I don’t know how that happened!) If you get comfortable and feel that you
are at pro crêpe chef status you can do two pans at a time and it will go even
Now the fun part! Making your crêpe filling station. Crêpes
are very versatile and go well with a number of things like jam, fresh fruit
and even just plain with butter and powder sugar! You can also make savory
crêpes and eliminate the sugar in the batter and fill them with broccoli and
cheese or asparagus and tomato. The possibilities are only limited to what you
can imagine! Since we were having breakfast and I had all these gorgeous
strawberries and peaches…
I decided that we would fill our crêpes with fresh fruit and
dust them with a little bit of powder sugar! This is my favorite way to eat
Fill them up…
Sprinkle on some powder sugar…
And TADA! Culinary masterpiece! Your mouth will thank you
and so will your tummy. These light little pancakes from heaven are great. I
keep the left over crêpes in a plastic bag in the fridge and then I take two to
work in the morning with some fruit and powder sugar. I heat them up fill them
up and have a gourmet breakfast at work. With a cup of coffee it does wonders
for a case of the Mondays!
Go home and make these NOW! You will be so glad you did!
I think my next crepe project will be Mille Crêpe which is a
French cake made of many layers of crêpe and in between each layer is a pastry
cream and the top is caramelized like a Crème Brule can you say YUM!!