Crepes weren’t a big thing for me back when I was growing up in Hawaii. Batter-based breakfasts were usually in the form of waffles, muffins or pancakes – rather bready. Nowadays, I can’t take too much of those dense kinds of foods. Thankfully, crepes are a nice alternative.
Using the “Chantilly Crepes” recipe from Rose Levy Berenbaum’s cookbook “The Cake Bible”, I whipped up a big batch of batter then set to work with the crepe pan. I couldn’t help but notice the browning patterns on the cooking crepe. They kind of remind me of a Mandelbrot set — pretty cool 😉
I made a pile of crepes for a brunch party the next day.
Spread with Nutella, sliced up half a banana, and topped it off with a few dollops of fresh whipped cream. Yum!
I like crepes because they’re so versatile. You can put all kinds of jams and fruits on top. Annie’s mum likes them with fresh squeezed orange juice and a little sprinkle of sugar. You can even put savory stuff inside…the sky’s the limit!
What do you like in/on your crepes?
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Hey, about my blueberry pound cake…I put the blueberries and mix them into the remaining cup of flour and then later folded them in with the batter. It works…check out my recipe again and you get what I mean. 🙂