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Saturday, April 7, 2012

Crepes



These past weeks have been sort of rough in my house with one kid after another getting sick...with five kids, this can get out hand! Hopefully, we are on our way to recovery and nobody else will be catching anything else anytime soon.

I was more than thrilled that the kids didn’t have school last Friday and we could sleep in and not have to worry about drop-offs and pick-ups. After a good fever-free night for all of us, and a late start to the morning, I thought crepes were in order for breakfast.




My favorite topping, as well as for my husband and daughter, is chocolate hazelnut spread and bananas. My boys, who are allergic to nuts, will eat these with different types of preserves or fruit.
I know crepes can be intimidating for some, but after practicing with a couple of crepes, you will get the hang of it. These really are an easy and fun way to start your weekend mornings.


Crepes

Makes 16+

1 ¼ cup flour
½ cup corn starch
4 Tbsp butter, half stick
2 eggs
1 ½ Tbsp sugar
2 cups of milk

Melt the butter.

In a blender, mix milk and eggs. Still in the blender, combine melted butter, sugar, flour and corn starch, and mix until combined. Let it rest for a few minutes.

Heat a 8” non stick skillet. When hot, butter slightly. I actually use a spray.

Remove the skillet a few inches away from heat and with the other hand pour about ¼ cup of batter. Swirl the pan so the batter spreads evenly on the bottom of the pan, coating it as thin as possible.

Return pan to heat and let it cook all the way on one side until it turns golden before flipping. Use a non metal spatula to start loosening the ends of the crepe while it is cooking. Use spatula and hands if needed to turn the crepe over. Of course, if you are a very skilled person, go ahead and flip it in the air.

Finish cooking the crepe and slide it onto a plate. I like to use a clean table cloth on top of the plate to keep them warm. But you could also keep them warm in the oven.

Spread a thin layer of hazelnut chocolate spread onto crepe and place some banana slices. Fold it over and bon app├ętit. Use any other spread of your preference.

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