Monday, March 5, 2012

Blueberry Crepes

I love breakfast. I could eat it for all three meals every day and probably never get sick of it. There is just something so comforting about breakfast food. 

Being that Todd is diabetic, I refuse to start our days off heavy with carbohydrates and although I love me a rich and filling waffle or bagel now and again, I just can't bring myself to make them without feeling guilty. I used to scoff at the idea of crepes and I quite honestly don't know why. They didn't "look" good to me, which I know is naive because you have to try something to make that judgment... but they just never took to my fancy until Todd and I were traveling in the Dominican. It was then that I fell in love with these thin little pancakes. We stayed at a resort where there was a crepe bar, yes a crepe "bar," where they made you crepes to order and you could fill them with various things like ham, cheese, eggs, spinach, bananas, peaches, etc. The combinations and filling options were endless!

Now I make them at home all the time. I think I love them so much because when you add in fruit and top with a little syrup it tastes like dessert... yet in no way is unhealthy! Anything goes with these... fill em with whatever filling you want. Here, I added blueberries because I had them in the freezer. Any fruit will work. Or change things up and stuff them with ham, mushrooms, and cheese for a more hearty meal.

Blueberry Crepes
Makes: Approx 10-15 crepes

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/2 cup mashed blueberries
Olive oil spray, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Spray pan with olive oil to prevent sticking.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. 

After they have cooled you can stack them and store in plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Let me know how they turn out for you and what you chose for toppings!

Crepe Source: A wonderful basic by Alton Brown that can be found here at the Food Network

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