A super breakfast treat for those occasions when you really want to indulge. This is the very first dish I ever taught myself how to cook as a child—inspired by a craving for its decadent, buttery aspects. I have such fond memories of eating these hot off the pan with strawberry preserves and a light sprinkling of salt on the top.
If you are following our weekend guest hosting plan, make a large batch for breakfast, then parlay the surplus batter into the Veggie Crepes for lunch, using the vegetables you roasted the night before, along with a choice of sauces: the Lemon Beurre Blanc from the cod recipe and Black Truffle Dip from the brussels sprouts recipe .
MAKES 9 NINE-INCH CREPES
MAKE THE BATTER
2 CUPS flour, sifted
1⁄2 tsp salt
2 CUPS milk
Combine flour and salt in a large mixing bowl. In a separate bowl, whisk eggs and milk together, then add to flour mix. Beat until smooth. The batter should be thick enough to hold together, yet be able to spread out on the heated skillet quickly, to create thin crepes. [Use the first crepe as a test—if it comes out too thick, stir in a little milk to the batter to thin it out.]
COOK THE CREPES
1 tsp butter for each crepe
1 tsp strawberry preserves (or your favorite flavor) for each crepe
Heat skillet over medium heat, enough to melt the butter quickly, but not brown it. Melt butter and pour one ladel-full of batter and immediately tilt the skillet to cover the entire bottom of pan.
When crepe is brown on one side, flip with spatula. Move to a plate, and with a spoon spread preserves thinly all over one side. Roll, and serve immediately to each guest.
SATURDAY LUNCH: VEGGIE CREPES
Lemon Beurre Blanc sauce
Black Truffle Dip
Reheat the grilled vegetables from the night before in the oven or in a skillet. Let guests choose which sauce they prefer to spread over the crepes before adding the veggies, and rolling. Serve with Red Curry Coconut Butternut Squash Soup (see recipe).
See the entire plan and recipes for hosting weekend guests with panache in 20 Holiday Comfort