Sunday breakfast at our house is usually a little more special than the weekdays. Chef is home in the morning and the kids are not rushed off to school, so there is a little more time to be. One of our favorites breakfasts are crepes- something I am quite familiar with. Many moons ago I worked in a Swiss restaurant in Park City as a prep cook- the chef gave me the task to make the crepes, they where made in the late afternoon, chilled - ready for the dinner guests to be filled with
all kinds of delicious for dessert. It's almost Zen poring the right amount of batter in the pan and swirling it around - seeing the small bubbles emerge and the edges slightly crisping, I could do this for hours....
I grew up eating "pankaker" and " plattar" in Sweden, it is very common in Scandinavian households to eat several times a week- it's quick and affordable. Plattar is just a little difference in size they are much smaller - the pan has several little rounds for the batter- and fun to eat! Crepes are essentially very similar, just less milk in the recipe, easy to make and very versatile- you can either make them sweet for breakfast or dessert or savory for a midday meal or dinner.
I eat mine as simple as they are served in Sweden- simple, with Lingon berries ( if I can find the jam) I like something tart- so the cherry jam works too. Love lemon and sugar-
divine. If we are feeling fancy that day we'll add whip cream and maybe fresh berries...that really puts it over the top. Pierre likes to put Maple syrup on every thing (can you blame him-
he 's from Quebec) The possibilities are endless- you can really use crepes as a simple neutral palette and add what ever you want to .
Here is the recipe that I use- by Alton Brown-
(I have to admit I do doctor it some- but it is pretty darn great.)
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
Total Time: 26 min
Prep 5 min
Inactive 1 min
Cook 20 min
When you wake up in the morning, Pooh," said Piglet at last, "what's the first thing you say to yourself?"
"What's for breakfast?" said Pooh. "What do you say, Piglet?"
"I say, I wonder what's going to happen exciting today?" said Piglet.
Pooh nodded thoughtfully. "It's the same thing," he said.”
― A.A. Milne
Enjoy your Sunday!
