Breakfast Crêpes

Mmmm, strawberries.  One thing we have loved receiving in our share as the seasons change are strawberries!  My husband and I love big breakfasts, or brunches, and the other day I was inspired to switch up the normal pancake fare and do breakfast crêpes.

The preparation directions below look a little intimidating, which I hope isn't a deterrent to people who want to try making crêpes for the first time.  Cooking crêpes is really like cooking a thinner pancake, which simply takes attention to, and sometimes trial and error with, the heat of the pan.  I used a non-stick skillet and therefore didn't use the extra butter this recipe calls for.  I also didn't have brandy to add to the batter (and the crêpes turned out wonderfully), but I wish I had.

Breakfast Crêpes
(from Epicurious.com)

1 1/2 c. whole milk
3 large eggs
3 tbs. sugar
1 tsp. salt
Scant 5 tbs. unsalted butter, melted
1/2 c. brandy
1 tsp. vanilla extract
1 c. all-purpose flour

For the filling
I spread a layer of plain yogurt inside each crêpe and added sliced Farm Share strawberries and blackberries.

In a blender (I used standing mixer), 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 (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 c. 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 1-2 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 2 minutes, turn up the heat.

When the underside of the 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 the process.  Continue until all batter is used, stacking cooked crêpes on a plate in the oven.

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