Breakfast--CREPES!

May 20, 2013

CREPES!

RECIPE: Crepes Fine Sucrees
makes about 18 crepes, 5-6" in diameter
INGREDIENTS
3/4 cup                cold milk
3/4 cup                cold water
3                         egg yolks
1 TBSP                granulated sugar

1 1/2 cups           all purpose flour
5 TBSP                melted butter

INSTRUCTIONS
  1.) Incorporate liquids together. Gradually wisk the liquid mixture into flour
  2.) Refrigerate 2 hrs
  3.) Spray non stick skillet with PAM. Remove excess with paper towel.
  4.) Heat skillet. Medium high heat.
  5.) Pour 1/4 cup of crepe batter into the pan and swirl to cover the base.
  6.) Cook for 1 minute. Lift an edge. Peak under with spatula.
       (looking for a golden lace pattern.)
  7.) Flip. Cook other side for 30 secs. Slide the crepe from pan onto a parchment lined cookie sheet.

 Keep in mind that crepes freeze well!! Stack leftover crepes lining each with wax paper and put in a freezer Ziploc storage bag. When ready to serve, just reheat in skillet for a minute to warm back up. !Bon Apetit!

The kids loved eating and making CREPES! The fun part was coming up with creative ways to stuff it! Strawberry Nutella, Cinnamon Apple, Peanut Butter Banana, and Bacon Cheese!! (NOTE: I made the crepe batter the night before since it needs to rest for the gluten to react.) Cole watched every step and couldn't wait to taste as he filled his with cinnamon apple. Here is the recipe for that filling:


2            Gala apples peeled and sliced
1 TBSP    butter
2 tsp       ground Cinnamon
1 TBSP    granulated sugar
2 tsp       brown sugar
splash      OJ
splash      apple juice