It seems every weekend involves time in the kitchen as a family.  We tend to sleep in around here, though, so getting out of bed early to whip up a full biscuits to bacon breakfast isn’t always in the cards.  I’ll often make popovers, which are our favorite quick and easy go to meal.  Sometimes pancakes make it into the line up, sometimes waffles.  Sometimes eggs and hashbrowns.  But sometimes it goes a little late into the morning, bordering on lunch, even, and you know what that means.

You do?

I don’t.  It’s something I made up to have an excuse to stuff homemade crepes full of chocolate chips, strawberries, and bananas.

Do y’all just agree with anything I say?

Hmm. Nice.  Keep it up.

These crepes are just about the best crepe recipe I have ever made.  Thin and yet fluffy, they pour perfectly and spread out as evenly as you would hope, and slide effortlessly from the pan.  And the flavor?  Rich and delicious.

Start to finish you’ll have 15-20 minutes involved.  Quite a small investment for such a scrumptious return.  I highly recommend it!

Perfect Weekend Crepes

• 1/4 Cup Sugar
• 2 teaspoons vanilla
• 3 eggs
• 3/4 cup Heavy Cream
• 1 cup Flour
• Pinch of salt
• 3/4 cup Warm water
• 3 Tablespoons melted butter

In large mixing bowl, whisk sugar, vanilla, eggs, cream, flour, and salt.  Once well mixed, add the warm water, and mix again.  Finally, mix in melted butter.  DO not over beat the mixture to avoid bubbles.

Heat large non-stick skillet (I used just below medium heat), and spray with PAM cooking spray.  Pour one ladle of batter into the pan, lifting a swirling the batter around the pan to evenly coat the bottom.  Batter will cook quickly.  Cook for roughly one minute, or until bottom is lightly browned.  Flip, if desired, or, add handful of chocolate chips, strawberries and bananas.  Fold crepe into thirds, making it into a tube. Allow to cook about 30 seconds, remove from pan.  Repeat with remaining batter.  Makes 8 large crepes.  Serve with whipped cream and chocolate syrup, because you deserve it.

Not feeling up to making crepes from scratch? Hey, it happens.  Check out this crepe recipe from Midstate Mills and Tendabake….perfect for a romantic Saturday Night!

Orange Butter Crepes with Ice Cream

Orange Butter:

Ingredients:

• 1/2 cup softened butter
• 1 tbsp orange juice
• 1 tsp grated orange peel

Preparation:

Combine butter, orange juice, and orange peel; blend well.

Combine pancake mix, whole milk, and lemon zest.  Fold in ricotta cheese.

Crepes:

Heat griddle to 350°F or heat skillet or griddle on stove over medium heat (water should sizzle and then evaporate).

Measure mix by lightly spooning into measuring cup and leveling off the top.

Add the milk and lemon zest, mix just until moistened.  Fold in ricotta cheese. Batter should be thick and lumpy, BUT pourable, if batter is too thick, add milk or water (up to 1/3 cup).

Pour slightly less than ¼ cup batter onto hot, lightly greased or nonstick griddle or skillet.

Cook for 1 to 1 ½ minute on each side or until golden brown, turning when the bubbles on the surface begin to pop and the edges look dry.  Turn only one time or the pancakes will be tough.

Tagged as: crepes, Midstate Mills