Early a.m. Crêpes

I am beginning to suspect that I might secretly be a morning person. I’m hesitant to embrace this sneaking suspicion because I will then forever be subjected to ridicule every time I decide I want to sleep in, which is often. My body likes sleeping just about as much as my mind likes the productivity of the morning hours. Every once and a while, however, I end up waking up naturally at an unreasonably early hour. (Don’t you know Sundays are supposed to be lazy?!) Instead of wiling away the morning in a futile attempt to go back to sleep, this time I stumbled my groggy body into the kitchen and decided to make some crêpes.

Crêpes
Serves 4
Adapted from America’s Test Kitchen via KCET.org

1/2 teaspoon vegetable oil
1 cup unbleached all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups coconut milk (the regular milk substitute, not the pure coconut milk from a can)
3 eggs
2 tablespoons unsalted butter

Filling ideas: sugar & lemon, brown sugar & sour cream, Nutella, fruit, flavored sugars, etc.

Melt the butter, set aside to cool.

Heat the oil on low in a large non-stick skillet for at least 10 minutes.

While the skillet is heating, whisk flour, sugar, and salt in a medium bowl. In a separate bowl, whisk coconut milk and eggs.

Pour half into dry ingredients into the milk and egg mixture and stir until smooth.

Add the cooled butter and mix until incorporated.

Add the remaining dry ingredients and stir until smooth. Batter should be thin.

Use a paper towel to spread the oil in a thin layer across the skillet.

Increase the heat to medium and wait 1 minute for the skillet to heat. You can test the heat by placing a spoonful of batter in the center of the skillet and cooking for twenty seconds. If the side that was in contact with the pan is golden brown, the skillet is ready to go.

Pour approximately 1/4 cup batter on one side of the skillet and tilt to spread into a thin layer. Work quickly before it cooks too much and doesn’t spread!

Cook crêpe until the top is dry and the edges start to curl up slightly. Flip and cook the other side for about 25 seconds. It should have a few light spots on the second side.

Place finished crêpes on a wire rack, spotted side up, while you continue to cook. This allows the steam to escape while they cool and prevents them from sticking together.

Served best warm. I made two different flavors – one sugar and lemon, as the original recipe suggested. I played a little fast and loose with this one though – just sprinkled a bit of white sugar across it, then squeezed some fresh lemon on top until I felt like it was enough. Folded it in half, and then in half again so it was a little triangle.

For the other one I mixed a generous amount of brown sugar into some leftover sour cream I had in the fridge, then spread into a thin layer on the crêpe. Sprinkled a little bit more brown sugar on top and then folded it up.

This would be awesome with strawberries if you have some on hand, but it was pretty good plain too.

In the three hours since breakfast I’ve accomplished the same amount of things that it normally takes me half a day to do. Maybe crêpes are the real breakfast of champions.

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