Fran here, filling in for Aurelia to bring you some Saturday sweetness. And for that, how better to start a Saturday morning than with a breakfast of crepes? I woke up early (well, ahem, someone woke up early and woke me up too) and decided to make some. Crepes are simple, and no more trouble than pancakes. I use Mark Bittman’s recipe in his cookbook How to Cook Everything Vegetarian, to which I refer for most everything. It goes like this:
1 cup all-purpose flour (I always use whole wheat pastry flour)
1 tbsp sugar (optional)
1 1/4 cups milk, plus more if needed
2 tbsp butter, melted and cooled (this is for the batter. You’ll need a bit more for cooking.)
Whisk together all the ingredients. The batter can be made up to 24 hrs in advance and refrigerated.
Heat a medium-sized pan, and add a small pat of butter to coat
I use a 1/4 cup measuring cup to dole out the batter for each crepe. Swirl the batter around until it coats the bottom of the pan in a thin layer.
Let that cook over medium heat, whilst you attend to whatever visitors may arrive during the process.
Once the top of the crepe is mostly dry, flip.
Repeat, until you have used up all the batter. I stack all my crepes flat and keep them warm under a lid, until I’m ready to fill them. Today, I filled half with Nutella, and half with creme fraiche. You could use nut butter, or fruit, or chocolate chips, or cream cheese, or any number of fillings. There are plenty of ways to present crepes, but this is how I do it.
Perfect served with French press coffee, for your Saturday morning sweetness. Enjoy!