(no subject)
fast & easy recipe for sweet breakfast crepes. great for when you don't have time to wait two hours for the batter to "rest" in the fridge.
i used to make these in the mornings for my girlfriends. i've been told it's a wonderful thing to wake up to, the smell of crepes and coffee.
Sunday Morning Crepes
(modified from experience)
makes 12 8" crepes
dry ingredients
1.5 cups sifted all-purpose flour (355 ml)
(you can substitute up to 20% with
whole wheat flour if you're into that.)
2.0 tablespoons sugar (30 ml)
1.0 teaspoon baking powder (5 ml)
0.5 teaspoon salt (2.5 ml)
wet ingredients
2.0 eggs, beaten
2.0 cups milk (473 ml)
2.0 tablespoons butter or margarine (30 ml)
utensils
sifter
measuring stuff. cups, spoons.
2 mixing bowls, one large, one medium.
a whisk or a rotary beater (a fork won't cut it).
an 8" skillet, non-stick.
a THIN spatula. metal works great. plastic is too thick.
directions
1. SIFT the dry ingredients together. yes you must sift. you really don't want the baking powder lumps. i promise. if you really have no sifter, spend some time with the baking powder, crushing the lumps with the back of a spoon, and mix the dry ingredients thoroughly. i did that this morning because my parents hid the sifter. it took 10 extra
minutes, but it worked out fine.
2. combine the eggs and milk in the smaller bowl. beat them together until smooth and uniform. pour into dry ingredients and beat until smooth. YOU WILL HAVE TO BEAT THEM
BETWEEN CREPES; this batter has a tendency to grow lumps when you're not looking.
3. for each pancake melt 0.5 teaspoon butter in the skillet over MEDIUM heat. (the original recipe said high heat. don't do it. i got a crispy black crepe as soon as the batter hit the pan.) make sure not to put in too much butter or it makes your crepe weird and ugly.
4. pour in 0.25 cup of batter, tilting the pan quickly to spread it thinly and evenly over the bottom of the pan.
5. cook for one minute, then flip it gently. cook for one more minute.
serve with... nutella/butter&sugar/fresh fruit and whipped cream/jam/marmelade/chocolate syrup/orange zest and cointreau flambe/whatever else you can think of.
note:
you should serve them hot off the pan, but if your guest is still in bed, you can heat your oven to 300 F (149 C) and place an oven-safe plate in it for the crepes to keep warm on. take care however; they may dry out if you leave them there too long.
i used to make these in the mornings for my girlfriends. i've been told it's a wonderful thing to wake up to, the smell of crepes and coffee.
Sunday Morning Crepes
(modified from experience)
makes 12 8" crepes
dry ingredients
1.5 cups sifted all-purpose flour (355 ml)
(you can substitute up to 20% with
whole wheat flour if you're into that.)
2.0 tablespoons sugar (30 ml)
1.0 teaspoon baking powder (5 ml)
0.5 teaspoon salt (2.5 ml)
wet ingredients
2.0 eggs, beaten
2.0 cups milk (473 ml)
2.0 tablespoons butter or margarine (30 ml)
utensils
sifter
measuring stuff. cups, spoons.
2 mixing bowls, one large, one medium.
a whisk or a rotary beater (a fork won't cut it).
an 8" skillet, non-stick.
a THIN spatula. metal works great. plastic is too thick.
directions
1. SIFT the dry ingredients together. yes you must sift. you really don't want the baking powder lumps. i promise. if you really have no sifter, spend some time with the baking powder, crushing the lumps with the back of a spoon, and mix the dry ingredients thoroughly. i did that this morning because my parents hid the sifter. it took 10 extra
minutes, but it worked out fine.
2. combine the eggs and milk in the smaller bowl. beat them together until smooth and uniform. pour into dry ingredients and beat until smooth. YOU WILL HAVE TO BEAT THEM
BETWEEN CREPES; this batter has a tendency to grow lumps when you're not looking.
3. for each pancake melt 0.5 teaspoon butter in the skillet over MEDIUM heat. (the original recipe said high heat. don't do it. i got a crispy black crepe as soon as the batter hit the pan.) make sure not to put in too much butter or it makes your crepe weird and ugly.
4. pour in 0.25 cup of batter, tilting the pan quickly to spread it thinly and evenly over the bottom of the pan.
5. cook for one minute, then flip it gently. cook for one more minute.
serve with... nutella/butter&sugar/fresh fruit and whipped cream/jam/marmelade/chocolate syrup/orange zest and cointreau flambe/whatever else you can think of.
note:
you should serve them hot off the pan, but if your guest is still in bed, you can heat your oven to 300 F (149 C) and place an oven-safe plate in it for the crepes to keep warm on. take care however; they may dry out if you leave them there too long.