Saturday, January 26, 2008

Breakfast/Brunch: Crepes & Whole Wheat Pancakes

First up is a recipe for crepes. Crepes are so versatile that you can really use them for any meal from breakfast to dessert, which is the beauty. I'm pretty new to making crepes because I was really intimidated for a long time and afraid of messing them up. But, they're actually quite easy and you just eat them right away anyway - so who cares how beautiful they look, right? Someday maybe I'll perfect them...for now we just enjoy eating them.

This recipe is from Tante Marie - BASIC CREPES:
2/3 cup milk
1/3 cup water
3/4 cup + 2 Tbsp. flour
2 large eggs
1/4 tsp. salt
1 tsp. vegetable oil
1 tsp. brandy (opt.) - (or you can use vanilla - that's what I did)

Place flour in a large bowl, add milk and water gradually, whisking until the mixture is smooth. Beat in eggs, salt, vegetable oil and brandy (or vanilla extract), if using. Make sure batter is very smooth, then set aside to rest for at least 20-30 minutes.Heat a 10-inch skillet over medium-high heat. Lightly grease and pour a measure of batter onto the skillet. Pick up the skillet and swirl the batter around until it even coats the entire bottom of the pan.Cook until the edges come away from the pan and the top of the crepe looks almost dry, about 3 minutes. Turn and cook the other side for about a minute.Fill with jam (or other desired filling) and serve immediately.Makes about ten 10-inch crepes (can be doubled or tripled)
Some of my favorite homemade crepes are nutella with banana and ham with provolone cheese. Yum!

Next, I'm going to share the recipe for my family's pancakes. These are the wholesome, filling pancakes that I grew up with. I don't remember my mom ever, even once, making pancakes from a mix or box. We always had whole wheat and to this day, I just can't be fully satisfied with any other kind.

1 egg
1/2 tsp. baking soda
1 cup buttermilk
1 1/4 cups whole wheat flour
1 Tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. salt
1 to 2 Tbsp. oil

Beat eggs; add soda and buttermilk. Add remaining ingredients and stir until smooth (add more milk if too thick). Pour onto griddle and bake until almost stopped bubbling; turn over and bake on other side. Serve with homemade jam or real maple syrup.