Lazy Weekend Breakfast

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Can you think of a dish that can be used as breakfast, lunch or dinner, and be either sweet or savory?  It sounds too good to be true but it’s none other than crêpes. 

Crêpes are a very thin pancake that originate in Brittany, a region in France, where they are traditionally served with cider.  They are considered as a national dish and are very prominent in their culture.  They are served on Candlemas, which was originally Virgin Mary’s Blessing Days but then came to be known as ‘avec Crêpe Day, symbolizing the tradition of offering crêpes.  It is thought that if you catch a crêpe in the frying pan after flipping it in the air with your left hand, while your right hand has a gold coin, then you will be rich the following year. 

If you ever get a chance to stroll down the streets of France, you will most likely run into a crêperie, a stand that sells crêpes right on the streets. 

Crêpes’ cousin can be seen in different cultures such as the Spanish tortilla, African injera, Indian dosa, the Mexican sope or the Norwegian pannekake. 

Crêpes (by Beth Hensperger)

3 eggs
1 cup milk
⅓ cup water
3 tablespoons unsalted butter, melted
1 cup unbleached all-purpose flour
¼ teaspoon salt

Mix all the ingredients together by slowly adding the dry to the liquid and making sure there are no lumps.  Let the batter sit for an hour or overnight.  This allows the starches to mix properly. 

In a frying pan/skillet, spray with cooking spray and put on medium heat.  Depending upon how big your pan is, you want to pour just enough batter in to coat the pan.  I used about 1/4 cup and swirled the batter around so the bottom of the pan was covered in batter.  Cook the first side for 1-2 min and flip to cook the other side for 30 sec.  Place in a plate and put a paper towel on top to keep it warm.  You can stalk them on top of each other as they come out, they won’t stick. 


After making all the crêpes, you can fill them with whatever fillings your heart desires.  It can be savory or sweet.  Simply lay the crêpe flat on your plate, lay the filling in the middle and bring the sides to the middle. 

For breakfast this past weekend, I had a few fillings:

-Scrambeled eggs that had onions, cherry tomatoes, salt, pepper, paprika, and sharp cheddar. 

-Sliced and peeled apples sautéed in butter and cinnamon. 

-Equal parts of sour cream and cream cheese mixed with strawberry preserves.  Then layered on some fresh strawberries and banana.  Topped with local syrup. 

Be creative with the fillings, you can do just about anything.  You can easily use whatever you’ve got sitting in the fridge.  I know many people enjoy it with Nutella. 


6 thoughts on “Lazy Weekend Breakfast

    arshia said:
    November 12, 2009 at 2:22 pm

    nice! def gonna try this one inshallah. i wonder; whats the difference between unbleached AP flour and the regular stuff?

      canihavesomemoremum responded:
      November 12, 2009 at 5:01 pm

      the difference between unbleached and bleached flour issss that one naturally turns white and one is done with bleach.

      once the grain is milled and ground and sits around for quite some time, some reaction occurs where it turns the flour white. this would be unbleached.

      because the process takes too long, and people don’t want to settle for not-white flour, companies who make flour whiten their flour by turning their flour white with bleach. they say it isn’t toxic, but i just rather not ingest any bleach.

      bleached flour also has less protein than unbleached.

        canihavesomemoremum responded:
        November 13, 2009 at 2:27 pm

        here it is better explained:

        “Carotenoid pigments in wheat lend a faint yellowish tint to freshly milled flour. But in a matter of about 12 weeks, these pigments oxidize, undergoing the same chemical process that turns a sliced apple brown. In this case, yellowish flour changes to a whiter hue (though not stark white). Early in this century, as the natural bleaching process came to be understood, scientists identified methods to chemically expedite and intensify it. Typically, all-purpose flours are bleached with either benzoyl peroxide or chlorine gas. The latter not only bleaches the flour but also alters the flour proteins, making them less inclined to form strong gluten. Neither chemical, however, poses any health risks. Today consumers prefer chemically bleached flour over unbleached because they associate the whiter color with higher quality.”

    arshia said:
    November 13, 2009 at 2:34 am

    after reading that, yeah, why ingest bleach? yick. does it make a difference in recipes which flour is used?

      canihavesomemoremum responded:
      November 13, 2009 at 2:26 pm

      “High-protein flours are generally recommended for yeasted products and other baked goods that require a lot of structural support. The reason is that the higher the protein level in a flour, the greater the potential for the formation of gluten. The sheets that gluten forms in dough are elastic enough to move with the gas released by yeast but also sturdy enough to prevent that gas from escaping, so the dough doesn’t deflate. Lower-protein flours, on the other hand, are recommended for chemically leavened baked goods. This is because baking powder and baking soda are quick leaveners. They lack the endurance of yeast, which can force the naturally resistant gluten sheets to expand; consequently, the gluten can overpower quick leaveners, causing the final baked product to fall flat.”

      ive switched over to unbleached completely and haven’t seen a difference in my products. if there were any, they were prob very subtle.

    Hadiya said:
    November 16, 2009 at 9:49 pm

    I’ve always wanted to do a crepe buffet party! When I know my crepe batch is going to be sweet I add some sugar and vanilla extract to it.

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