Is there a simple explanation for why the crêpe has never taken off as a breakfast food in the common household? It is a simple, fun, experimental and vastly customizable meal. If breakfast were a painting, a crêpe would be the canvas. Sweet or savory, plain or exotic, a crêpe offers the option to please even the pickiest of eaters. From the crêpe Suzette to the Cherry Kijafa Crêpe, all you need is accoutrement and you have a delicious meal for anytime of day.
The basic thing to remember about a crêpe is that once the crêpe itself is made, everything else is your chance to play culinary god.
The Basic Crêpe Recipe:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- Wisk the egg and flour together.
- Gradually add milk and water, stirring until combined thoroughly.
- Add the salt and butter and beat until smooth. The batter should look like a very runny pancake batter.
That wasn’t hard, was it?
- Now in a lightly oiled griddle or frying pan (i actually have a 6″ flying pan perfect for making crêpes) spoon in a thin layer of batter, tilt the pan around to get an even coverage, cook til the bottom is lightly brown and flip.
Now the fun part. I prefer to add the extras at this point while the other side is cooking, fold it over like a wrap or burrito and serve.
“I don’t know what to put in my crêpes?”
Here are a few suggestions:
- Banana and Nutella
- Caramelized Apples and Brie
- Vanilla and Strawberries
- Chicken and Mushroom
- Ham and Swiss with Artichoke Hearts
- Cheddar and Sausage
and enjoy crêpes the next time you want a different breakfast