Of course you could have a decadent New Year's Day breakfast, but since everyone seemingly is trying to start the New Year off on the right foot, perhaps this is one that is best served as a New Year's Eve breakfast!
I adore crepes. I love them sweet and I love them savory. My favorite way to enjoy them is with Nutella, as they are often served and enjoyed in France.Crepes are really quite easy to make and require only a bit more care than your average pancake.
There are many recipes for crepes out there, mostly there are the same with, perhaps, an extra egg or two added here and there. Some require a mixture of water and milk and I thought that seemed strange, so why not just use lowfat milk instead?
My recipe is adapted from Epicurious.
- 1 1/2 cups whole milk
- 3 large eggs
- 3 tablespoons sugar
- 4 tbs butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
In a large blender place all ingredients and blend on a medium/medium-high setting. You will see the mixture start to foam. Turn off blender. Heat an omelet pan or 8 or 10 inch skillet adding butter or a non-stick spray to coat the bottom, and with a large spoon or ladle pour enough mixture to lightly coat the bottom of the pan. If there is excess you can pour the extra batter back into the blender. You will see bubbles start to appear on the surface, carefully lift an edge of the crepe to see if the underneath is cooked and lightly browned. Then, with a rubber or silicone spatula, carefully flip the crepe over. Cook for another minute or two and remove. Repeat this process until all the crepes have been cooked. This should yield around 12 crepes.
While you cook the crepes turn your oven on low, to about 200 degrees or so, and keep your cooked crepes warm in the oven until ready to serve.
You can serve your crepes with strawberries, blueberries - any berry for that matter, drizzled with some syrup, or apples cooked in cinnamon and brown sugar, or my absolute most favorite way, with Nutella. (My Nutella hint is to pop it briefly in the microwave to melt it slightly. This will make spreading it easier, espcially if there are children at the table.) I wanted to try something different. I simply adore orange and chocolate. The combination of the sweet and rich chocolate with the citrus, bitter orange from marmalade is a frienship made in heaven! Don't be afraid to pop open a bottle... Champagne, of course, goes wonderfully with crepes!
Two of these and I was stuffed ... and ready to hit the treadmill!
XOXO,
Jessica