mysterea
New Member
- Joined
- Apr 30, 2007
- Messages
- 1,368
So I just had a great breakfast and I thought I'd share it with yall.
I made a pile of crepes, and served 'em with cabot x-sharp cheddar, ham, portobellas, shittake's and carmelized onion. Along with those options I brought the standard jams and nutella for the folks with a sweet tooth.
The thing that made it all so tasty though, was the recipe. Specifically the flour.
recipe:
1 3/4 c whole milk (or 2 1/4 c if you skip the brandy. If you like your crepes thicker drop 1/4 c milk)
1/2 c brandy
3 large eggs
3 tbsp sugar
1 tsp salt
5 tbsp melted butter
1 c flour (buckwheat is best, but any will do
take the milk, brandy, eggs, sugar and salt and whisk in a large bowl.
whisk in the butter (make sure to keep the fluids moving) then the flour.
heat up an 8 - 10" cast iron skillet, nonstick pan, or crepe pan on low / medium heat (for me this is '3') and let the pan warm up.
put 1/4 c of the batter in the center of the pan, and tilt it around until the entire pan is covered. feel free to dump any excess back in the batter, this 'tag' will also give you a 'handle' for flipping
Let the crepe cook for a minute or two, until the edges start to curl and crisp a bit, then flip the crepe. Some folks use a spatula, I just use my hands (yes, it's hot, don't sue me)
Once flipped toss the stuffing goodies in the crepe (esp cheese so it can melt, maybe you'll want to skip this for ice cream, jelly etc)
Slide the crepe off the pan onto a plate and let folks grab as they want.
Hope you guys enjoy some crepes soon, they're real diverse, simple and tasty. Marries well with 'Trader Joes Bay Blend' thru a french press!
Rob
I made a pile of crepes, and served 'em with cabot x-sharp cheddar, ham, portobellas, shittake's and carmelized onion. Along with those options I brought the standard jams and nutella for the folks with a sweet tooth.
The thing that made it all so tasty though, was the recipe. Specifically the flour.
recipe:
1 3/4 c whole milk (or 2 1/4 c if you skip the brandy. If you like your crepes thicker drop 1/4 c milk)
1/2 c brandy
3 large eggs
3 tbsp sugar
1 tsp salt
5 tbsp melted butter
1 c flour (buckwheat is best, but any will do
take the milk, brandy, eggs, sugar and salt and whisk in a large bowl.
whisk in the butter (make sure to keep the fluids moving) then the flour.
heat up an 8 - 10" cast iron skillet, nonstick pan, or crepe pan on low / medium heat (for me this is '3') and let the pan warm up.
put 1/4 c of the batter in the center of the pan, and tilt it around until the entire pan is covered. feel free to dump any excess back in the batter, this 'tag' will also give you a 'handle' for flipping
Let the crepe cook for a minute or two, until the edges start to curl and crisp a bit, then flip the crepe. Some folks use a spatula, I just use my hands (yes, it's hot, don't sue me)
Once flipped toss the stuffing goodies in the crepe (esp cheese so it can melt, maybe you'll want to skip this for ice cream, jelly etc)
Slide the crepe off the pan onto a plate and let folks grab as they want.
Hope you guys enjoy some crepes soon, they're real diverse, simple and tasty. Marries well with 'Trader Joes Bay Blend' thru a french press!
Rob
Sounds like a good breakfast!
