Tuesday, May 19, 2009

Holy Crêpe

We hope every one had a great May long weekend. Things are starting to look a little more normal in our kitchen. There was very little damage after the flooding. My landlord finally replaced my oven with a shiny new one, and Emmett is back from Berlin!

Our good friend Morgan is pretty famous for his amazing crêpe batter. So after milking the recipe out of him before he went traveling, Emmett and I tried our hands at it.

This recipe leaves lots of room for playing with and adjusting to fit your tastes, also its super simple.

The Recipe
  • 2 Cup Flour
  • 4 Eggs
  • 1 - 1 1/4 Cup Milk
  • 1 Cup Water
  • 1/2 tea spoon vanilla
  • Pinch Salt
I think my favorite part about this breakfast, is that the batter gets better with age. It will keep in the fridge (covered of course) for about 3 days. (and day 3 is the best!)

So after you mix everything together in a bowl, I like to pour it into something with a spout. Like my big measuring cup. But this is your call.

In a frying pan, over medium heat, pour your crêpe batter into the middle of the pan. Then tilt the pan to evenly spread the batter. It wont take long before its time to flip. You aren't looking for a golden brown like you would be with pancakes. Just Cooked.

Once you flip it, it should only need about another min to be done.

Now for the fun part.

You can top it with just about anything you can think of. Some topping you can try;

-Peanut butter
-Jams and Jelly's
-Maple Syrup
-Fresh Berries
-Whipped cream

The possibilities are ENDLESS!

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