Thursday, September 30, 2010

Crepes for every soul

I love crepes! I grew up near the Alcace region in Germany where crepes are quite common. I've therefore, been eating crepes since I've been a little girl. But as far as I am concerned, no matter which way you slice it or dice it, everyone loves crepes. I've never met a single person who hasn't loved them. You can make them for breakfast, dinner, dessert or even a midnight snack - and the beauty of it all is, that they are super simple and easy to make. I feel like there is a crepe for every person in the world because you can make whatever topping moves you at the moment and create your very own custom crepe.

When I went to Hilton Head to visit SB's family (along with my own) I made crepes for breakfast and they were a huge hit. My mom and I were the first ones to wake up one particular morning, so we decided to go on a little adventure and look for a grocery store to get all the ingredients. Well, to make a long story short, it took us longer to find the store than to make the actual breakfast for everyone! But after 8 U-turns and many miles driven way too far, we finally found and conquered a grocery store.

The crepe recipe I use I get straight out of the Pillsbury cook book:
  • 4 eggs
  • 1 1/2 cups milk
  • 2 tablespoons vegetable oil or melted butter
  • 1 cup flour
  • 1/2 teaspoon salt
Whisk all the ingredients together in a bowl by hand or electric mixer. Rest the batter for a few minutes so that the air bubbles have a chance to settle. Heat a little non-stick pan to a medium heat, melt a little butter or veggie oil (I also like to use Pam - makes life so easy!) in the pan. Try to stay away from olive oil - it has too strong of a flavor and will overpower the crepe. Scoop about 1/3 cup of the batter into the pan. Spread the batter quickly by swirling the pan. After a minute or so check the bottom side of the crepe for a lightly golden brown color and flip it. Play around with the heat a little. Usually it takes me 2 crepes to get the temperature of the pan just right. This recipe makes about 20 crepes. As far as the toppings go, you can top it with really anything your little heart desires. When I am making this for other people I generally make at least one savory and a few sweet option. Typically I will set up all the toppings buffet style and everyone can help themselves.

Here are some of my favorites:

  • Sliced Black Forest ham and sliced Swiss cheese (melt it in the pan and then roll it up and serve)

  • Mascarpone (or cream cheese / butter / ricotta cheese) with jam

  • Mascarpone (or cream cheese / butter / ricotta cheese) with sugar or cinnamon sugar

  • Sweetened mascarpone (or cream / ricotta cheese) mixed with lemon or orange zest and topped with sliced, sugared strawberries (or any other berry or fruit of your choice).
  • Whipped cream with melted Nutella
  • SB's personal favorites: with peanut butter and my mom's homemade blackberry jam or just nutella!

They are so succulent and amazing my mouth is watering just thinking about them!!!

Happy eating!!


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