Surprisingly, a French brunch is easier, healthier and cheaper to create than you might think ... and can quickly become a weekend favorite for your family. About a year ago, a friend of mine introduced me to crêpes. Versatile and simple, crêpes are a great alternative to the run of the mill pancakes or waffles. Although my first few attempts at making a crêpe weren't very successful, I've finally found my niche and now enjoy how easy and affordable they are to make!
Here are a few things you need to know about crêpes:
1) They really only require four ingredients: flour, milk, eggs and butter
2) They aren't just for breakfast ... savory crêpes are just as good as sweet ones! Take some inspiration from the Atlanta-based crêpe specialty restaurant, Crêpe Revolution
3) Although whole eggs are traditionally listed as an ingredient, you can also make them with just the fluffy whites (at least, to my taste!)
4) Don't let pictures fool you - there is no perfect crêpe!
5) Chemistry is truly what achieves this French delicacy ... so your recipe is everything!
Have a country, French breakfast with your family or girlfriends this weekend! And here are some ideas to set the table:
Abbey's Perfect Crêpe
makes 10-12 medium size crêpes
2 cups all-purpose flour
2 cups 2% or whole milk
6 tbsp melted butter (or about 4 tbsp canola oil)
2 dashes of salt
2 tbsp sugar (optional)
8 eggs, whites beaten until foamy (tip: save the yokes and cook separately for added protein)
In a medium size mixing bowl, combine the flour, salt and sugar. Stir in the milk and melted butter or oil. In a separate bowl, separate the egg whites from the yolks. With a fork or small whisk, rapidly whisk the egg whites for about a minute ... you'll know they are ready when they begin to feel like a liquid (rather than separated and lumpy) and a thick foam will settle on the surface. With a spatula, fold the foamy egg whites into the main bowl with the flour, milk, and butter mixture. I gently fold it in, letting the foamy egg whites achieve a light, airy mixture. Although there are really nice, expensive crêpe pans, I just use a rounded edge non-stick pan over medium-low heat. Cook the crêpe almost as you would a pancake, and remember that crêpes are supposed to be nearly paper thin, light and a little stretchy. Once cooked, glaze with yogurt, sprinkle with fresh cut fruit, roll, and serve! (For a really good visual tutorial, check out the Summer6676 video on Youtube)
Lemon & Honey Yogurt
Mix the following ingredients to make a zesty yogurt topping for your crêpes
2 - 7 oz containers of Fage 2% Greek Yogurt
Zest from two lemons
2 tbsp fresh lemon juice
4 tbsp honey
Strawberry Iced Tea
2 Celestial Seasonings strawberry herbal tea bags
2 cups boiling water
4 tbsp honey
1/2 cup fresh lemon juice
4 cups ice
Bring water to a boil and add tea bags. Use tea package instructions to achieve a strong brew of tea. Add tea brew, honey and lemon to a half gallon pitcher and stir. Add ice and then fill with cold water about an inch from the brim. Serve over ice and with a sprig of mint for garnish.
Note to Reader: This recipe is one that I've created to my taste and preference. For a more traditional crêpe, go to the Food Network website ... Alton Brown has a really good crepe recipe and a great tutorial on Youtube.
