Breakfast is a big deal in my house. Especially on the weekends. If I ever open a restaurant, its going to serve only breakfast. That's how much I like it.
Crepes are second to pancakes in terms of frequency of menu. I like them filled with strawberries that have been sliced and lightly tossed in sugar. Yum. They are pretty simple to make, in fact, the batter is the easy part. The more difficult is the actual pan process. I do not use a special crepe pan, just my 12 inch nonstick skillet. The first one does usually come out funny, but do not be discouraged. Just swirl the batter, flip gently and in no time you will be making crepes like nobody's business.
If you prefer the savory way, leave out the sugar. I have filled them with ricotta and made a tomato sauce to cover, it was pretty good.
1 C flour
2 t baking powder
1 t salt
1 t sugar
1 1/2 C milk
Friday, May 1, 2009
In a medium bowl mix together the dry ingredients and milk, whisk until no more lumps are present. Whisk in the eggs two at a time. Refrigerate the batter for at least 15 minutes to rest. Place a skillet over medium heat, let it come to temperature. Coat pan with cooking spray (light) or with a small amount of butter (flavor). Pour some of the batter (a little less than 1/3 C) into the center of the pan, swirling the pan to slowly coat the bottom. Once coated, let cook for about 2 minutes. Flip and let cook on other side until just starting to brown. If the batter bubbles turn the stove down just a bit. Fill with desired filling and top with whipped cream or syrup.