Saturday, June 18, 2011


John served his mission in Montreal and loves all things French.  Incidentally, his whole family is in France right now, but we had to stay behind because I could go in to labor at any moment.  So for Father's Day John requested a feast of breakfast food, starring crepes.  So classy and delicious!

{What you need}
4 eggs
2 cups milk
1 1/3 cups flour
2 pinches of salt
3 teaspoons vegetable oil.

Combine all ingredients in a blender and blend until smooth.  Cover and refrigerate for 1 hour.  Heat a skillet over medium-high heat and brush with oil.  Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan with a thin layer of batter.  Cook 2-5 minutes, turning once, until golden.  Repeat.

Serve with fresh cream, strawberries, bananas, powdered sugar, lemon juice, nutella, whatever you like.

Also, I'm looking for a good savory-crepe dish, like one that is filled with chicken salad or something.  If you know of any, please pass them along!!

1 comment:

Elle said...

We used to occasionally visit a crepe stand in Austin called Flip Happy (great place to visit, but not regularly, since the wait is easily an hour...if you're ever in town)...anyway, they had a Moroccan crepe, and it's my FAVOURITE. I was looking online at their website for the specific ingredients, but I can't find it. I started making just my version of the filling at home myself and serving it over rice. The basic idea of it, though, to the best of my memory (and how I make it) is with onions, baby spinach, zucchini, peppers, with bite sized chunks of white chicken in it, all covered in harissa, with some Moroccan spices (like garlic, cumin, coriander--all to your taste). I think I might try an Indian filled crepe soon. A friend brought me a jarred tikka masala sauce that you just add your chicken bites to & warm...that can't be too bad in a crepe, either, not to mention quick!

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