I love breakfast. It is my favorite meal of the day… when I have time to do it right. Because of my job, I’m usually out the door by 6:45am and have barely enough time to scarf down a bowl of cereal after Tigro takes his sweet time doing his business outside.
On a side note, you’d be shocked at how many people and dogs are outside my apartment at 6am. It’s like play time at the zoo with all those dogs.
On days off like today, I love spending the extra time making something extraordinary. Flour, eggs, butter and sugar combine to make dishes my dog jumps just at the smell of.
The one problem with breakfast is that a hungry bear lives inside of me, just begging to eat the first thing we see. The chocolates in the dish on the counter are not safe, bread calls to us from a primal place. And cereal usually wins the contest.
Don’t get me wrong, I love cereal, but contrast it against a plate piled high with steaming waffles coated with maple syrup and blueberries, and it’s just a goopy mess.
Waiting an hour for the batter to be ready for these crepes was torture. Cereal called to me more than once. So instead, I washed dishes, played with Tigro, watched Castle (which I have recently been addicted to), and watched the DC blizzard bury me alive.
After the long wait is up, gather your favorite ingredients, and crêpe away. Yes, I just used that as a verb.
The machine I have was purchased for me by my husband with tickets won at an arcade. Yes, Italian arcades give you prizes like blenders, food processors, umbrellas with Betty Boop on them, and crêpe makers. Crazy right?
But you can make crêpes in a large skillet you have at home. No need for a fancy machine with tape on the handle from where I accidentally broke it in half.
mmmmm… topped with powdered sugar, lemon, Nutella, or jam. Crêpes are wonderfully light and can trick you into eating the whole batch. Beware.
Recipe adapted from Everyday Food by way of Shutterbean- (for more detailed skillet instructions, check her out.)
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 teaspoon salt
- 1 cups milk
- 1/2 cup water
- 2 large eggs
- 1 tablespoon MELTED unsalted butter (plus more for skillet)
1. In a bowl, whisk together flour and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).
2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/4-1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crêpe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crêpes).
3. Fill and top the crêpe with anything from the sweet to the savory.(Melted Nutela is my husband’s favorite while I’m fond of lemon with powdered sugar)
Note: Don’t be discouraged, the first couple crepes will be duds, but after you get the hand of it, you’ll wonder how they charge so much for crepes in restaurants.