Monday, September 29, 2008

Breakfast Crepes

Sky High Crepes

Crepes, one of my favorite foods on Earth. I love them plain or filled, with sweet or savory. Give me thin and delicate over their thick and fluffy pancake sisters anytime.

Taking a hiatus from baking cakes this week, but not ready to hang my baking mittens, I decided to give these thin pancakes a go, and prepare some yummy breakfast for the family as well.


Adapted From The Cook's Book
125g / 4 1/1 oz flour
2 eggs
20g / 1T sugar
Pinch of salt
250g / 8 1/2 oz cold milk
40g / 2t melted butter

Drizzle Of Honey
  1. Combine all the ingredients in a large bowl, whisk into a smooth batter.
  2. Cover & leave to rest in the fridge for 2 hours.
  3. Heat a heavy pan (25cm / 10in will do fine).
  4. Remove from heat and ladle a small amount of batter into pan.
  5. Swirl to cover the bottom of the pan.
  6. Cook for 45 - 60seconds, until the edges turns light brown and start to come away from the pan.
  7. Carefully flip over and cook the other side for 30-60seconds until the bottom is lightly brown as well.
  8. Pile the crepes as they are made and cover with a cloth as the remainder are being cooked.
Crepes Staked Up High, Ready For The Spreadin'

Once the crepes are ready to go, it is a free for all. You can have them plain, covered with yogurt and fresh berries, filled with nutella and bananas...whatever tickles your fancy! This morning, I have dressed mine up simply with honey in one half and jam in the the other.

Wrap & Roll!

Be careful not to fill them up too much, else the crepes will split when you try to roll them up. Carefully fold one edge over, roll, fold the 2 sides over, roll all the way. Easy peasy. :)

It may be breakfast, but who's to say you cannot have them with a big scope of ice cream and chocolate sauce as well? ;)


1 comment:

Anonymous said...

you made these? how come i dunno?? bad piggy.