Mother's Day Morning Crêpes

< Beef and Cheese Piroshkies | Lobster Stuffed Flank Steak >

Sunday, May 9. 2010

I started making crepes a few years ago for my wife and it has now become a tradition to make them on special occasions for breakfast. I have never had an issue making crepes. I use a Sitram non-stick chef's fry pan and flip them like I would a pancake. The recipe I use is Julia Child's but with the addition of vanilla extract. Consider serving these with a Mimosa.

Crepes

140 g of All-Purpose Flour

2/3 cup cold milk

3 eggs (room temperature)

1/4 teaspoon salt

3 tbls melted butter

2 drops of vanilla extract

Filling

20 strawberries

4 tbls sugar

Makes 10 crepes

Preparation

Whisk together the crepe ingredients and ensure there are no lumps.
Put the mixture in the refrigerator.
Cut the stems and wash the strawberries
Add strawberries to a sauce pan
Puree the strawberries using a hand blender until mostly liquid. A few chunks of strawberry are fine.
Heat the strawberry puree on low and add sugar, stir occasionally
Heat a non-stick frying pan on medium heat
Lightly butter the pan
Ladle about a 1/4 cup of batter into the hot pan
Quickly roll the pan around to coat the bottom
After about a minute, give the pan a jiggle to loosen the crepe and give it a flip
Give the other side about 30 seconds then remove from the pan.
Fold the crepe into a triangle and spoon your strawberry puree over it

Outcome

Excellent. These are great with just about anything on them. They always turn out consistent and have never really needed to change anything. My wife put some Nutella on one today as a snack and it was awesome. I bet some peanut butter might be good as well.