In the last couple of years my choice of breakfast recipes has gone from nothing to something. Pancakes, waffles, hash, sausages... You can probably name it and I will have likely made it. Then there are crepes; the one recipe I can with certainty claim to have learned to make as a child. They make for a truly delicious breakfast and quite easily appeared on my breakfast plate for a few mornings in a row this past week.
Growing up, my mother would mix up the batter and we would cook crepes using two skillets at a time to make it go faster. With a family as big as ours, cooking crepes enough for all called for a hefty batch of batter and a couple hours at the stove. Eventually we learned how to make the batter ourselves and every time crepes were on the menu for Sunday's dinner, it meant someone would be spending a Saturday afternoon at the stove, cooking crepes.
I have no complaints about those hot afternoons though, my sisters and I have all mastered the wrist twirling art and cook these crepes by the dozen. The options for filling these are endless, from savory to sweet, they are hard to resist even plain without toppings.
By the way, is anyone else out there hooked on cottage cheese served with fruit? I have been hooked on the combination for the past year and decided to use it as a serving suggestion with my recipe. Enjoy!
A Crepe Recipe with Fresh Strawberry Topping & Cottage Cheese
Makes about 20 crepes
- For the topping: cut each strawberry lengthwise into about 6 pieces each. Toss with sugar and salt, set aside for about 30 minutes to allow for juices to release.
- Transfer strawberries and liquid into a medium heavy-bottomed skillet, bring to a boil. Allow to simmer for about 10 minutes until the liquid starts to reduce. Transfer cooked berries back into mixing bowl and allow to cool to room temperature.
- For the crepes: combine milk and flour in a bowl and whisk until smooth. Whisk together eggs, sugar, oil and salt in a separate bowl until combined. Add egg mixture to the milk mixture, stirring to combine.
- Pass crepe batter through a fine mesh sieve and set aside. Heat a 10 inch skillet on medium heat for about 3 minutes.
- Using a pastry brush or a paper towel dipped into vegetable oil, coat heated pan with a very thin layer to prevent sticking. Wipe away any excess to prevent greasy crepes.
- Using a 2 oz (1/4 cup) ladle, pour batter into the center of the pan and immediately spread the batter throughout the bottom of the pan by simply making a circular motion with the pan using just your wrist.
- Allow for the batter to cook for about 20-30 seconds (the batter is set and cooked when it looses it's shine,) and then using a small spatula, loosen the crepe from the pan, flip onto the other side and allow to cook for an additional 10-15 seconds. Flip the cooked crepe onto a wire wrack to cool slightly before stacking them on top of each other.
- Serve crepes warm with cottage cheese if desired and cooled strawberry topping. Enjoy!
Fresh Strawberry Topping
- 1 lb frest strawberries, washed and stems removed
- 1/3 cup sugar
- pinch of salt
- 1/2 lemon, juiced
- 2 cups milk
- 1 cup flour
- 5 eggs
- 2 Tbsp sugar
- 1/8 tsp salt
- 2 Tbs vegetabel oil + extra for the cooking
- Cottage cheese
- You can use a non-stick skillet or a stainless steel one like I did, both work for me.
- I find dipping just the very tip of a pastry brush or folded corner of a paper towel into the oil helps control the amount of oil brushed onto the skillet.
- When spreading the batter in your pan, try not to allow for the batter to climb up the sides of the pan as this will give the crepes crispy edges.
- I don't like my crepes to brown up too much so I keep a close watch and when the edges start to color, I flip immediately.