RECIPE :: Simple Sophisticated Crepes

     

Simple Sophisticated Crepes

by Kimberley 
 

Breakfast is my favourite meal. Hands down. I have an obsession with bacon, making it impossible for me to ever be a vegetarian. But everything I eat with bacon is pure goodness, like these simple crepes. 

Crepes are one of those illusive French foods that seem difficult to make, but in fact, they are actually quite simple. The batter is a runny version of pancake batter and no special tools are required. A specialty crepe pan is nice to have, but not necessary.

Whether you make these for your mom, friend, sister, or yourself, they will whip up quickly and soon you will be enjoying delectable crepes with any toppings you choose. 

I have another Bake Like a Pro Tip for you at the end of this post with 

something that is so useful, especially if you love lemons as much as I do.

Simple Crepe Recipe- makes approx 10 medium crepes

In a large bowl, whisk together 3 eggs and 1/4 cup sugar. Add 1/2 cup milk and 1/2 cup cream.

Add 1 teaspoon vanilla and the zest of 1 lemon.

Add 2/3 cup flour and whisk until there are no lumps in your batter (you can strain through a fine mesh sieve if necessary).

Heat 1 tablespoon of butter in a medium non-stick pan (or crepe pan) and swirl to coat pan.

Pour 1/2 cup batter in pan and swirl batter to create a round crepe.

Cook until lightly brown at edges and middle is set.

Carefully flip over crepe and lightly brown, for about 1 minute.

Transfer to a plate and keep warm in the oven or under a piece of parchment paper.

Serve rolled or in half with maple syrup, fruit, whipped cream, jam, or any other topping that you love.

Enjoy!

Bake Like a Pro Tip
 
Ever wonder how to zest citrus like a pro? A rasp or zester like this one is a cook and baker's friend. It allows you to create fine zest of lemons, limes, or any other citrus. Cooking and baking with citrus allows you to add intense flavour without adding liquid. Lemon zest brightens up your baking and cooking. Lime zest is amazing for topping your tarts and cakes. And you can still use your lemons and limes once they are zested. Simply store in the fridge for later.

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Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well.

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley

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