Last weekend I went to Grand Lake to meet my family for a few days. Per the usual with the Moore family vacations, we take turns making meals. I was designated to the Sunday morning breakfast (slash I claimed it...) because breakfast making, and eating, is my favorite. I decided this would be a particularly good opportunity to learn how to make crepes!
A couple months ago, my sister and her family took me to a tasty crepe restaurant in downtown Kansas City. The breakfast crepe (eggs, bacon, butter, butter, and butter) was life changing for me. We also topped off breakfast with dessert, nutella and banana crepe. So, this weekend I re-created the magical meal. (Plus, when you're going out on a limb...it's always a good bet to try it on your family)
I didn't take a picture, so the one above is incredibly more impressive. But sure, they looked just like that (dodging eye contact).
The process was much easier than I thought, the biggest trick is getting comfortable with the pan. I set the crepes up like a breakfast taco bar and let everyone build their own. It was a hit! (Recipe below...stolen from smittenkitchen.com)
2 tablespoons butter, melted and cooled slightly
1/2 cup milk
2 large eggs
1/2 cup all-purpose flour
Two pinches of salt
Few gratings fresh nutmeg
2 tablespoons honey
Combine in a blender. Cover with plastic wrap and refrigerate for at least an hour (I did overnight). Heat skillet to medium high heat. Once heated, brush pan lightly with melted butter or oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.
**We also had some with chocolate flavored cool whip and fresh fruit. Yes, please.
