Basic French Crepes

It is for me to remember. No photos since I had to make some quick dessert for the boys today. As soon as I served them, they were quick to bite into the crepes that I could not even have the chance to use my iPhone.

After many tryings, this is the final recipe that yield quite a success.

2 eggs
1 1/3 cups of milk (almond or coconut milk/cream is also awesome)
1 cup unbleached organic all-purpose wheat flour
2 tablespoons coconut oil (or melted butter)
1/2 teaspoon of salt
1 tablespoons of sugar
1 teaspoon of real vanilla extract (don’t use the imitation kind)
And I also sneaked in 1 teaspoon full of grounded golden flaxseed

Beat the egg lightly in a mixing bowl, mix coconut oil, vanilla extract, milk
Mix the dry ingredients (flour, salt, sugar, grounded flaxseed) in a separate mixing bowl. Slowly pour the combined wet ingredient into the dry one, gently mix the two until there is no lumps. Set aside for 15 minutes. Overnight batter yield a better texture and taste, but since O and the boys couldn’t wait for tomorrow, I let the batter sit for such said time.

Medium heat, use 10-inch heavy skillet. Instead of butter, use coconut oil to oil the skillet, pour 3-4 tablespoons of batter into the skillet each time, or more for thicker crepes. Tilt the skillet around and rotate until the batter cover the surface for a thin layer of crepe. Depends on the heal level, it take about a minute and a half for the side to get a bit golden brown, then flip so the other side can get some love heat, too. If it is overcooked, the crepe will become dry and hardened, not good!

For the filling: strawberry, bananas, Nutella, and some crunchy toasted crushed peanuts.

I like mine with a bit of coconut oil, and some toasted sesame seeds. However, I personally prefer savory crepes.

Many moons ago when we were still living in Boston, O and I usually frequented L’Enfant Cafe in DC whenever we traveled down there to visit his family or for conferences. They served savory crepes with Brie, grilled chicken breast, caramelized onion, and a side of green salad. It paired well with a glass of mimosa.

It was simple but a divine dish for a Sunday brunch.

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