Blender Crêpes
Crêpes make breakfast special!
When I was a kid we used to get together with family friends for a weekend brunch of crêpes. The delicate yet pillowy blank canvas that you could fill, however you wanted, was so much fun, and continues to be so. When you make these, do a deep dive into your fridge, pull out any spread or topping you think may work, and even some you have doubts about, and get creative. One of my favourite fillings is sharp cheddar cheese and strawberry jam. The combinations are endless.
Happy, happy weekend!
Measure out your ingredients and set them up by the blender. The recipe is basically: add two things, blend, add two things blend, add three things, blend.
Ingredients
1 ½ cups homo milk (3.25% fat)*
3 large eggs
3 tablespoons sugar
1 teaspoon salt
5 tablespoons melted butter and butter for cooking
1/4 cup Calvados* (French apple brandy)
1 teaspoon vanilla extract
1 cup flour
To Serve
Top or fill as desired, we like;
lemon and sugar,
maple syrup,
jams and jellies,
apple butter,
cheese,
breakfast sausages,
fruit.
*Notes
You can use any brandy if you don’t want to spring for Calvados.
I like full fat dairy products, but if you have different milk at home, that works as well.
If you don’t eat them all, they reheat well in the toaster oven. This means WEEKDAY CREPES! Luxury.
You can also serve them for dessert.
Blender Crêpes
Servings 12-15 crepes Time 50 minutes
Recipe adapted from Epicurious
Directions
In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds
Turn blender to low and remove feed top.
Add sugar and salt. Replace feed top and blend on high speed for a few seconds.
In the same manner, add butter, Calvados, and vanilla, blending for several seconds after each addition.
Turn blender off.
Add flour all at once and blend until just combined.
Heat pan over medium-high heat.
Pour about ⅓ cup of batter onto hot greased pan, tilting to spread a thin layer. Flip when bubbles begin to form and they are golden brown on the other side.
When needed to make flipping easy, add more butter to pan.
Keep warm in the oven on the lowest heat. I fold mine into quarters and pile up on the plate. You can also leave them flat so they’re ready to grab, fill, and roll.
Dusted with powdered sugar.
Get your fruit in.
