BREAKFAST CREPES
When she was in her early 20s, my mother worked with a Frenchwoman named Jackie. One day, my mother mentioned that she was looking forward to trying a crêpe recipe that she had found. "Only a French person can teach you how to make crêpes,"
Provided by Judy Kagan
Categories Milk/Cream Blender Breakfast Brunch Quick & Easy Brandy Pan-Fry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes approximately 12-15 crêpes
Number Of Ingredients 13
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process - if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.
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RᎯᎫU KHAN
[email protected]I'm going to make these crepes for breakfast tomorrow!
bendy sans
[email protected]These crepes look amazing!
Juan Fernandez
[email protected]I can't wait to try these crepes!
Gilbert maina
[email protected]These crepes are a must-try for any crepe lover.
Titus malasha
[email protected]I highly recommend these crepes. They're delicious and easy to make.
Fares Dajani
[email protected]These crepes are the best I've ever had!
juvy ann poliquit
[email protected]I love these crepes! They're so easy to make and they taste amazing.
Michael Hendriks
[email protected]These crepes were a hit with my family! They're so light and fluffy, and the filling possibilities are endless.
Omia Daniel
[email protected]I've made these crepes several times now and they always turn out great. I love that they're so versatile - you can fill them with anything you like.
Maya Nepal
[email protected]These crepes were so easy to make and turned out perfectly! I used a non-stick pan and they slid right out. I filled them with Nutella and strawberries and they were delicious.