Uhm, Yum (ver. 3.0)

I call this little food post: I LOVE CREPES, in honor of Luke.

You see, awhile ago, we had some leftover pancake batter and some fresh berries lying around. I got very excited and told Luke we could make CREPES with them!
He looked at me, seemingly confused and said “What’s a crepe? The only thing I know about them is from that scene in Talladega Nights…”

Cue lights. Enter movie scene:

Yes, a crepe is a thin pancake.
But it’s also one of the easiest, most versatile, most delicious little delicacy ever!
Literally, you can fill them with anything… eggs, veggies, fruit, nutella, bacon… you name it.
They’re a great little treat for a Saturday morning breakfast.

(Plus, they’re REALLY easy. It may even be cheating to call this a true recipe post… )

Okay – so for the recipe, there are a couple options:
You can either (#1) make a batch of pancake batter, then add a little milk till it’s runny. Think of the consistency as a little thicker than water… but not as thick as eggnog. Heavy cream or half & half would be a relative consistency.
I know this sounds pretentious, but consistency is key in crepes… too thick, and you have a pancake. Too thin, and you won’t have anything to work with.

OR,  (#2) you can make your own batter using this recipe:
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Mix the ingredients in a bowl.
Then, add the butter to a frying pan over medium/high heat.
(Now here comes the tricky fun part…)
After the butter is melted, add about 1/4 cup of the batter to the hot pan, then tilt the pan in a circular motion (so the bottom is well coated with the batter).
After a couple minutes (could be less, make sure they don’t burn) use a spatula to loosen the edge (the color should be a nice creamy gold)…then flip that bad boy over to lightly brown the other side!
It’s super fun! You’ll feel like a pro chef (and don’t worry if the first couple ones turn out ugly. It takes some time to getting used to it… just eat the ugly ones, and keep making ’em!).
Make sure to add a bit more butter each time you start a new crepe (who said this recipe was low fat?).

When they’re done, plop them on a plate and fill them with fresh berries, whip cream, nutella, or whatever you like!
I had some fresh blueberries and blackberries around, so I plopped those in with some whip cream (think, mini sweet burrito) and topped them with more whip (hahaha), honey, and cinnamon. I’m sure if you were looking to be healthy, you could omit whip. 😉 Make sure to eat them warm, and enjoy!


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