Hello and Happy Thanksgiving!
Today I would like to share one of my favorite desserts. Crêpes! And, more importantly, you don’t have to be French to make your crêpes taste awesome. I always thought I can never top my husband when it comes to the crêpes-business, but I surely can with this recipe. It took me a while and some variations here and there but I got it down now. (Imagine Arnold Schwarzenegger saying this sentence!) Even my son loves them who is usually only obsessed with fries and the pickiest eater in the world. However, we are getting there slowly but surely.
Now that it is getting colder outside (I am talking -5 Celsius, 23 Fahrenheit these days in Canada) I crave comfort food. It is just weird but I love it once in a while. We just came back from Mexico and I found it so weird that no matter what country I have visited so far, they all do have some version of flat bread. Quesadillas, Tortillas, pita, Pfannkuchen and naan for example. Pfannkuchen as well as crêpes are not made with yeast but you can use them with all sort of fillings – sweet or savory, so they fit into my flat bread category for sure. There was a time when my husband made me crêpes when I came home from school late in the afternoon which I thought was so sweet and yummy on top of it! He stood in the kitchen, mixed the dough and cut all the ingredients, usually while watching Family Guy! Classic, I think! They were just so delicious, you guys. Maybe it was because he made them and I was hungry and came home from school or all of the above.
So here is my recipe I use that is French-approved. Enjoy!
[mpprecipe-recipe:19]Here are four ways how to fold your crêpes.
There are just so many ways to eat crêpes. I love them with plain yoghurt and jam. Or mozzarella, chopped tomato and basil, ham and cheese, or egg, cheese and veggies. For my son I sometimes put a KinderRiegel in them and wrap the hot crêpes around it. Or of course Nutella. Crêpes are a nice dish to prepare for a party too. Chop up some ingredients and everybody can make their own crêpes variation. Then heat them up in a skillet or pan quickly.
If you did not end up using the entire dough you can freeze or refrigerate the rest. In the refrigerator the dough keeps up to a day or two so you can easily make yourself a nice breakfast the next day! I hope you enjoyed this recipe and you give it a try. Believe me, my first crêpes were either burned or too soft. It takes some practice but you will get there eventually – if you have the patience!
Thank you for reading my blog.