January 9, 2011
Sunday breakfast is traditionally my husband’s to make. It is my one meal off during the week that I don’t make, and I enjoy it. My husband is a really good sport and today I handed him the “Bubby’s Brunch Cookbook” with the French Crepes recipe on page 140. Then I said “oh, and don’t forget to take pictures”, because that is what good wives say when their husbands are about to cook. I will give my husband credit as he did not roll his eyes directly at me.
The Ruling: My kids love crepes, especially ones filled with Nutella….which is a chocolate hazelnut spread. I like mine on the savory side with spinach, bacon and swiss cheese. Also good would be banana with caramel sauce. My husband sprinkled his with sugar. He also filled his with jalepeno jelly. These got a 10 thumbs up and no eye rolls from anyone. They have now been requested to be made on Wednesday morning as well (the kids have late start on Wednesdays so I make them a hot breakfast that day).
French Crepes, page 140
- 2 cups all-purpose flour
- 2 tsp. kosher salt
- 4 extra large eggs
- 2 cups milk
- 12 tablespoons unsalted butter, melted and cooled, plus more for the pan
- Combine the flour and salt in a bowl; set aside.
- Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the milk and butter and beat for 1 minute, or until well combined.
- Gradually add the flour mixture to the egg mixture and blend well with a large wooden spoon. Allow the batter to rest for 20 to 30 minutes.
- When ready to cook, gently stir the crepe batter. Very lightly butter the pan and use a paper towel to wipe off any excess.
- Starting in the very center of the pan, slowly pour in enough batter to just coat the entire bottom of the pan. Carefully tilt and rotate the pan so the batter completely covers the bottom.
- Cook the crepe for about 1 minute, or until the bottom is light brown and comes off the pan easily. Flip the crepe with a rubber spatula or your fingers, and let it cook in the second side for about 30 seconds, just until browned (the first side cooked will be darker). Slide the crepe onto a plate.
- Continue to cook the crepes, stacking them evenly one on top of the other, until all the batter is used up. As you cook, keep the crepes warm in a 200 degree oven, covered with a damp kitchen towel.
- To serve, peel the crepes from the pile, lay them out flat, and spoon on your choice of filling.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org