Let me be the first to admit that I am a Francophile. I have loved just about everything French since I first set foot in Madame Stein’s classroom in the seventh grade. I even wanted to write the title of this post in French, but Keith convinced me that it might be “pouring it on” a bit much. But I love the circumflex. I love saying “crêpe” with a French accent. Tell me, how could you not love a culture that treasures butter, bread, heavy cream and chocolate?
Francophile or not, Keith has mastered the crepe. He truly understands what I have always appreciated about a good crepe (be it in a French café in Manhattan or a corner crêpe cart in Paris): good, simple ingredients in the right combination and that light, flaky texture. This meal appears to be complicated. It looks very impressive when it is presented on your kitchen table. But Keith has convinced me that it is quite simple once you get the hang of it. In fact, he has been making these with his daughter for her French class for years.
We are showing you our favorite sweet breakfast/brunch varieties in this post. A lazy Saturday morning that includes a crepe brunch is a crowd pleaser at our house. I love a fruit and Nutella crepe, and Keith prefers one stuffed with Bananas Foster. These fillings are included in this recipe. This is a great meal for a large family or a group of friends, as you can set a plate of crepes on the table with bowls of filling options and let everyone create his own (a classic cinnamon and sugar crepe never let me down either). Bon appétit!
A simple yet rich looking dessert or breakfast item
- CREPE RECIPE:
- 1 1/2 C all purpose flour
- 3 eggs
- 3/4 C milk
- 3/4 C water
- 1/4 tsp. salt
- 3 TBSP butter or margarine melted
- STRAWBERRY FILLING:
- 2 C diced strawberries
- 2 TBSP sugar
- 1 TBSP water
- BANANAS FOSTER:
- 2 banana’s sliced in 1/4 slices
- 1/2 C brown sugar
- 4 TBSP butter or margarine
- FOR THE CREPES:
- In a mixing bowl, whisk the eggs, then add the flour and combine.
- Add water and milk and mix until smooth.
- Add salt and melted butter and mix until smooth
- On medium heat, place a non stick sauté pan sprayed lightly with cooking spray. (you can use any size pan, pictured is a 10 inch pan)
- Once pan is heated, place about 1/2 C crepe mix in center of pan and with a tilting circular motion spread mix to cover bottom of pan.
- Cook for about 2 minutes until edges of crepe lifts off the pan.
- Flip with spatula and continue to cook for 1 min.
- Remove and place on plate and continue making crepes until batter is gone.
- To MAKE THE NUTELLA AND STRAWBERRY CREPE:
- spread nutella on crepe and spoon 2 TBSP of strawberry mixture on nutella and fold crepe in thirds and place on plate and drizzle chocolate syrup and serve.
- TO MAKE THE BANANAS FOSTER:
- Place crepe on plate, spoon in 2 TBSP of mixture.
- Fold crepe and place on plate and top with 1 TBSP of strawberry mixture.
- These are also great folded and topped with cinnamon sugar…the classic French way!!!
- FOR THE STRAWBERRY MIXTURE:
- In a bowl add the diced strawberries, sugar and water and mix and set aside for 5 minutes or in refrigerate for up to 4 hours.
- FOR THE BANANAS FOSTER:
- In a sauté pan melt the butter and add the brown sugar until melted, about 5 minutes.
- Add bananas and turn heat off and mix until coated.
- Set aside until crepes are done.