Tuesday, May 20, 2014

Blender Crepes

When our family would head to a breakfast place, Jon could never decide between savory and sweet--the classic 'eyes are bigger than the stomach'--the dilemma: Crepes vs eggs benedict! But...now that you are cooking and have been taught to make 'Budget Benedict Eggs'...you could easily have both, right? 



Crepes are perfect for the college student and can virtually made at any time with the bare, staple ingredients of most refridgerators: eggs, milk, butter, flour, and water. You will only be limited by what's left in your pantry, your cooking skills, and your imagination, because the variations of fillings are limitless:

a. Sweet
--plain vanilla sugar or powdered sugar with lemon
--nutella
--nutella and bananas or strawberries
--cinnamon sugar
--cottage cheese and fruit
--any fresh fruit
--any fruit compote
--see what you can concoct!

b. Savory
--chicken & mushrooms
--broccoli & cheese

Tip:
If you indeed love making / having crepes, it is worth investing in a crepe skillet!
If not quite perfect the first time around, try again, try a different recipe combination.

(Adapted recipes from Molly Katzen's Breakfast cookbook and Allrecipes website.

Equipment:
Crepe Skillet or Non-stick skillet
Nutri-Bullet / Blender or Mixing Bowl & Whisk
Rubber Spatula
Redi-Whip--lots of it



Ingredients:
1 cup milk
1/4 cup water
2 eggs
1 cup flour
1/4 tsp salt
1 Tbls granulated sugar
2 Tbls butter, melted

Instructions:
1. Wash your hands.
2. If using a magic-bullet-like blender, combine all of your ingredients into the cup.

3. Blend until just combined and smooth, approx 10-15 second pulse. Go to Step 8.



4. If using mixing bowl and whisk, combine milk and water. 
5. Add flour slowly.
6. Add eggs, salt, sugar and butter.
7. Whisk until smooth.


8. Heat your crepe pan or skillet over MEDIUM heat with dab of butter. Spray lightly with PAM.


9. Add 1/4 - 1/3 cup of batter, then lift, tilt, and swirl the pan in a circular motion until batter covers skillet base. (if batter too thick, add a little liquid, i.e. milk or water)


10. Once edges begin to curl and separate from pan, flip the crepe and cook until golden brown.



11. Have a warm plate ready for crepes as you make them.


12. Mix up some fresh fruit with Vanilla Agave syrup.  Prep your condiments!



13. Fill your crepes with fruit, cinnamon sugar, and wrap it up. 




14. And that's just one variation!