Princess Crepes

crepes-three-rolled-plated

My wonderful friend Maili shared this recipe with me years ago. These crepes are a favorite in my Saturday morning breakfast rotation. My Saturday morning ritual is to let the girls snuggle in and watch cartoons while I put together a real (as opposed to the weekday hustle) breakfast. The kids love their “princess crepes,” and as Maili mentions, it’s a good way to get some protein in them before heading out for Saturday morning activities.

crepes-ingredients

You don’t need to be intimidated about making crepes. Maili lays out the recipe easily, with great instructions and good tips. The only tweak I make is to substitute white whole wheat flour for the white all-purpose flour. Just know that the first crepe never turns out right. I’m not exactly sure why this always happens, but I think it has something to do with the pan getting worked in or seasoned—but since I’m standing at the stove anyway, I just eat the first one with my hands.

crepes-batter-bowl-whisk

A good start is to always be sure that your pan has the right amount of heat before pouring the batter, and then keep it on the stove set to medium throughout the cooking process.

You can fill crepes with just about anything; the girls like jam or Nutella (who doesn’t?). You can also make savory crepes too, by filling them with feta, chard and red pepper flakes, which is my personal favorite. If you’re making savory crepes, swap out the 1 tablespoon of sugar with just a pinch of sugar when you prepare the batter.

crepe-coooking-in-pan

crepe-with-nutella

Princess Crepes

Adapted, ever so slightly, from Chef Maili

Makes about 12 crepes

 

1 cup white whole wheat flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/3 cup milk (2% is best, but any milk will do)

1 tablespoon vanilla

3 eggs

3 tablespoons unsalted butter, melted

 

In a large bowl combine the flour, sugar and salt.

 

In a large measuring cup combine the milk, vanilla, eggs and melted butter. Mix with a fork to break up the eggs.

 

While whisking rapidly, slowly pour the milk and egg mixture into the dry ingredients. Whisk until very well combined. Keep the whisk in the bowl and continue to mix the batter occasionally as you make the crepes.

 

Heat an 8″ non-stick skillet to medium heat. Pour 1/4 cup of the batter into the pan, and tilt the pan so that batter covers the pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done. Transfer to a plate and cover with aluminum foil to keep warm until ready to serve.

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