Weekend Breakfast: Crepes

To me, crepes are synonymous with my oldest sister.  When she was still living in California, she’d whip up her awesome crepe breakfasts.  Sisters, cousins, sisters-in-law, moms, we’d all gather around the table with a warm platter of crepes in the center of the table.  Steaming mugs of coffee, good conversations, lots of laughter, you know, moments so sentimental that when you type them out they sound corny.

Whenever she’s back in town or I’m visiting her in Palestine, I request her crepe breakfasts.  We linger, overeat, and bask in each others company.  Aw, I miss my sis.

Unlike her top secret, highly coveted carrot cake recipe, she gladly passed along the crepe recipe she uses. They’re a cinch to make once you get the hang of it.  At school, they sometimes sell amazing, all natural, homemade jams (Hello, apple cinnamon deliciousness).  Every time I buy some, you can be sure that crepes are on the menu for that weekend.

Regular crepes {via Allrecipes.com}

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon white sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla (optional)
• 2 eggs`

Directions

1. In a large bowl, sift together flour, sugar, baking powder and salt. Stir in the remaining ingredients; mix until smooth. (I just throw everything in the blender.)

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack finished crepes and keep covered with a dry cloth until ready to eat.

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My crepe protocol is jam/jelly, cottage cheese, fruit, roll, whip cream.  How do you eat your crepes?