Weekend Breakfast

[Luv to Cook]

I know it's only Monday...but I am already thinking of the weekend. My DH (i love using that!) bought me a 9 inch skillet today and I thought I would make breakfast in bed this weekend. Was thinking along the lines of crepes. I was wondering how difficult they were...I am not the best omelette flipper in the world. Is it hard to flip crepes?

Thanks!
Anita

[Mamasue]

Anita,

Crepes are easy to make and you don't have to flip unless you want to show off. Hehe http://www.cookinglight.com/bbs/smile.gif When the the top of the crepe is looking dry then your crepe should be ready to turn. I use my thumb and index finger to grab and flip. I also find that using a non-stick skillet is the best to use. Good Luck. http://www.cookinglight.com/bbs/smile.gif

[funnybone]

I agree - crepes are easy and DO use a non-stick skillet. The batter is very runny and they are finished in no time. I haven't made them in a long time - we aren't breakfast eaters, but dessert crepes are great too. Does CL have a lower fat version? I think I will do a search (if it works - lol).

[funnybone]

BASIC CREPES (from CL)


Making crepes may sound intimidating, but it's really pretty simple: Combine the flour, salt, milk, and egg, then cook and flip--all in about 30 minutes. A 1/4-cup measure scoops and measures the batter at the same time; just remember to fill it only three-quarters full.


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Ingredients
1/2 cup all-purpose flour
1/4 teaspoon salt
3/4 cup 1% low-fat milk
2 large egg whites
1 large egg


Directions
Prep Time: 10 minutes
Cooking Time: 20 minutes

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a bowl. Combine milk, egg whites, and egg in a bowl; stir well with a whisk. Gradually add to flour mixture, stirring with a whisk until smooth. Place an 8-inch crepe pan or nonstick skillet over medium heat until hot. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 to 2 minutes.

Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 15 seconds on other side.

Place crepe on a towel; cool. Repeat procedure until all of the batter is used, stirring batter between crepes. Stack crepes between single layers of wax paper or paper towels to prevent sticking.

[Luv to Cook]

Thanks so much for the help funnybone and Mamasue. I am so excited to make these. I think I will do a search on fillings!

Anita

[SusanT]

For the best results, let your batter rest in the refrigerator for at least an hour. It gives the flour a chance to absorb moisture and soften.

[hka]

Thanks for the recipe funnybone. I'm like you luv to cook, I've never made crepes but love them! That recipe sounds very easy. My DH and I went to Las Vegas in November of last year and stayed at the Paris Hotel. They have this awesome buffet there that has the most wonderful crepes!! At the time, I thought, I should make some of these but have yet to. Maybe I will for a dessert one night this week. Thanks for asking the question luv to cook!