Simple Sunday Brunch at Home with Crepes

Simple Sunday Brunch at Home with Crepes

The traditional French Crepe can be likened to popcorn in America. The association made between food and nation often times helps to define the national identity.

In Paris, stands on every street corner make these beautiful thin pancakes and serve them up with savory filings, sweet sauces or just simply with butter and sugar. And maybe a squeeze of lemon.

I like to make my own simple crepe variations at home. Use the recipe below given to us by our friends at NordicWare or use my favorite mix for an easy crepe batter. Stonewall Kitchen makes what I think is a superior crepe mix. This makes crepe prep easy and fast.

Try using the Stonewall Kitchen Bellini Jam inside your folded crepe for a yummy Sunday Brunch. Finish the top with some fresh squeezed lemon juice and a sprinkling of fine granulated sugar.

Pair this with a gorgeous whole milk latte for a vibrant and energetic start to the day!

For a lunch or dinner option with a savory quality use a small amount of thinly sliced or cubed grilled chicken, two thin slices of flavorful tomato and a few slices of avocado with a teaspoon or two of Stonewall Kitchen's Maple Bacon Aioli as the interior spread.

Pair this with a light white wine like a Pinot Gris or a Savignon Blanc and a side of roasted Brussel sprouts. 

 

 

 

 

 

Cooking Surface: L: 10.13 in. W: 10.13 in. H: 0.75 in.
Material: Aluminized Steel
Warranty: 10 Year Warranty

Recipe:

Ingredients

 3 eggs
 1 1/ 2 cups milk
 1 1/ 4 cups flour
 6 tablespoons water
 2 tablespoons butter, melted
 pinch of salt

Directions

Place all ingredients in a blender and mix, scraping sides once to ensure all ingredients are well blended. For best results, let stand one hour. Stir batter before using. Lightly grease crêpe pan with canola oil and heat pan over medium-high heat until hot. Pour about ¼ cup batter into center of the pan with one hand, lifting the pan with the other hand and quickly tilting the pan around to spread the batter so it covers the bottom of the pan. Cook for approximately 1½ minutes, until bottom is lightly browned. Loosen edges of crepe with spatula and slide out of pan onto a paper towel. Makes approximately 12 large crêpes.

Use & Care

1. Before initial use and after subsequent uses, hand wash with warm, soapy water.
2. Dishwasher use is not recommended, as it may shorten the life of the nonstick coating and may dull the exterior of your pan.
3. Use moderate heat to obtain the most effective heating properties. Excessive heat can be damaging to the pan and stovetop.
4. Metal utensils, scouring pads and abrasive cleaners should not be used on nonstick surfaces.
5. Never allow cookware to boil dry or leave an empty pan on a hot burner unattended. These will both cause damage to the pan’s cooking properties.
6. While not necessary, cooking with butter or oil will improve performance and taste of food.
7. Handles will become hot with extended cooking. Always use an oven mitt when handling.
8. Oven-safe to 450°F. Do not use under broiler.

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