If you’re from the Eastern US, or have been following the weather for this corner of the world, you’ll know that this week was fraught with an uncharacteristically devastating series of snow and ice storms. During this meteorological event, my typical love for the forest that surrounds our neighborhood was turned to dread, as heavy, ice-laden branches and trees exploded to the ground for much of the past week, taking homes, cars, and power with them. So, if you noticed the lack of activity from the blog on Wednesday, that was due to the dark, chilled state of our home as we weathered yet another display of winter’s power.
But! Power has returned, the roads are at last safe to traverse, and I’m still in the mood for a little French cuisine (my previous French excavations can be found here and here)! Even though the roads have been cleared for a day or two by this point, I still haven’t made it to the store since last week; so, I thought we’d dig up the crêpe, a 12th century French staple that can be made with only a few, basic ingredients typically found in every kitchen! The original crêpe would have been (and still is) made from buckwheat flour (you can check out an excellent buckwheat crêpe recipe here from Buckwheat for your health), which produces a savory dish that makes the perfect foundation for any meal of the day. However, with my pantry devoid of buckwheat flour, we’ll be looking at the sweeter version of the crêpe, made from basic all-purpose wheat flour to conjure a canvas fit for the most decadently simple dessert or breakfast! I happened to have a slightly dodgy apple still rolling around in the fridge, so I’ll show you how to make a quick and easy spiced apple topping to fill your crêpes with; but, keep in mind that this French classic can be paired with anything you have on hand! Peanut butter, ice cream, fruit preserves, you name it, the crêpe can enhance it! And, what better way to surprise that special someone this Valentine’s day than with a homemade breakfast straight out of romantic 12th century France? Without further ado, let’s dig in!
- 2 eggs
- 1/2 cup milk (I used soy)
- 1/2 cup water
- 1/3 cup granulated sugar
- 2 Tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- In a medium bowl, whisk together the eggs, milk, water, sugar, butter, and vanilla extract.
- Add the flour and salt, and stir thoroughly to remove any large lumps (you want as smooth a batter as possible).
- Place a greased frying pan over medium high heat, then pour or ladle about 1/4 cup of batter into the pan. Rotate the pan to ensure that the batter is evenly distributed and covers the entire bottom of the pan.
- Cook for 1 – 2 minutes, or until the bottom of the crêpe has turned light brown. Flip over the crêpe and repeat.
- Top with your favorite fillings, roll, and serve with a dusting of powdered sugar! To make a quick and easy apple cinnamon filling, keep reading below the pictures!
Ingredients for Apple Cinnamon Filling
- 1 apple, peeled and chopped into small pieces
- 1 Tablespoon powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon butter
Directions for Filling
- In a small bowl, toss the apples with the sugar and spices until coated.
- Place butter in a small frying pan and melt over medium high heat. Add the coated apples to the pan and fry for about 5 minutes, or until the apples become soft.
- Top your hot, fresh crêpes with a spoonful of apples and enjoy!
As always, thanks for stopping by for this week’s recipe! If the weather cooperates this week, I’ll see you again this Wednesday!
Stay warm, and keep digging!