One of my kids’ favorite breakfasts is crêpes. We have tried filling them with fresh berries and peaches, honey and butter and bananas but my kids are purists. They are strict Nutella crêpe eaters and with good reason–they are delicious! Crêpes are a thin French pancake that originated in Brittany and contain simply flour, eggs, milk, butter and salt. They can be served as a meal and the variation of fillings for crêpes is endless. They can also be a beautiful dessert, called mille crêpe, when many crêpes are layered with light cream and coupled with macerated berries. For a savory variation, try adding fresh herbs to the crêpe batter and for a sweeter version add a few tablespoons of sugar and a touch of vanilla extract to the batter. There are special crêpe pans, which make cooking crêpes much easier because they have short sides, as turning the crêpes can be tricky. But don’t let the pan stop you from trying them on your own; whatever non-stick pan you own will also work. For a step-by-step guide on making your own crêpes, check out the culinary class in the May/June 2012 issue of the Local Palate.
From Elizabeth Hall