One Food for the Rest of Your Life…
If you could only eat one food for the rest of your entire life, what would it be? I would choose crepes every time. There are endless flavor possibilities with these French staples! If you’ve never had crepes before, they are like super thin pancakes with a much more sophisticated and richer flavor. Crepe batter can be made out of white flour, whole wheat, buckwheat, rice flour, etc. You can also add flavors into the batter, like spices or blended herbs. And the fillings?! Fruit with yogurt. Caramelized onions and mushrooms. Mediterranean-style, you name it! Whatever your heart desires can be rolled up or folded into a crepe, my friends. And for a little sour zing in my crepes (and to use up the leftover cranberries from my cranberry cinnamon roll wreath) I made candied cranberry crepes!
Breakfast in Bed with Crepes
Have you ever made crepe batter before? If not, it can be a bit finicky and tricky. But I usually follow a simple Betty Crocker recipe that turns out delicious crepes every time. The trick is all in the hand and wrist action to spread the batter thin and even on a hot skillet. Check out Jacques Pepin (the master of all things French) make crepes and after some practice, I’m sure you’ll be a pro!
Throughout my entire elementary school career, we would enjoy crepes together as a family on Sundays. My sister and I would climb into bed with my mom early in the morning as we heard my dad bustling away in the kitchen downstairs. Eventually, my Dad would come up to their bedroom loaded with a tray of fresh crepes and a birthday candle lit, and we’d all sing “happy birthday” to my mom. A birthday every single week celebrated with breakfast in bed? Not a bad life, if you ask me! Maybe I should start that tradition for my own self, starting with these candied cranberry crepes?
Candied Cranberry Crepes
- 1½ cups fresh cranberries
- ½ cup water
- 1 cup sugar
Betty Crocker's Crepes
- 1½ cups all-purpose flour
- 1 Tbsp granulated sugar
- ½ tsp baking powder
- ½ tsp salt
- 2 cups milk or non-dairy milk
- ½ tsp vanilla extract
- 2 large eggs
- 2 Tbsp butter
- 1 cup yogurt or non-dairy yogurt of your preference
- 1 banana, sliced
- Rinse and dry the cranberries.
- In a small sauce pan, add ½ cup water and ½ cup of the sugar. Bring to a simmer on medium heat.Stir in the cranberries to fully coat them.
- Drain the cranberries from the syrup. Note: you can reserve the syrup for drizzling on top of your crepes! Spread out the cranberries on a baking sheet to dry for at least one hour, or overnight.
- Roll the cranberries in the remaining ½ cup of sugar. Set aside to add in the crepes.
Betty Crocker's Crepes
- In mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Beat in the milk (or non-dairy milk), vanilla and eggs until the batter is smooth.
- Find a non-stick skillet that is the size of the crepes you'd like to make. With the skillet on medium heat, melt the butter. Pour the melted butter from the skillet into the batter and return the skillet to the stove top. Mix in the melted butter to the batter.
- Take a paper towel and fold it into a square. Rub a flat end of the square inside the skillet, to mop up the remaining melted butter. In between each crepe, wipe the skillet with this buttered paper towel, to re-coat the skillet with a little butter and to remove any bits of batter remaining from the previous crepe.
- Using a ¼ measuring cup (for 6 to 8 inch crepes) or a ⅓ measuring cup (for 9 to 10 inch crepes), measure out the batter and pour it into the skillet with one hand, while tilting the skillet in a large circle off the stove top with the other hand, to get the crepe batter spread out as thin and evenly as possible.* *See blog for YouTube link for further instructions.
- After about a minute or two once the crepe looks golden brown, use a thin spatula to flip it over. Cook on the other side for another minute or two until it is also golden brown. Repeat until you've used up all the batter, wiping the skillet with your buttered paper towel in between each crepe. Stack each crepe as it is finished on a plate with wax paper between each one and keep them covered under a kitchen towel until they're ready to be assembled.To assemble these candied cranberry crepes, Lay one crepe on a plate. Spread a few dollops of yogurt in the center and layer on some fresh banana slices and a small handful of the candied cranberries. Fold the crepe in half, then roll it up. Voila!