I love the thought of homemade breakfast. When Saturday rolls around there is just something special about the smell of bacon cooking, fresh fruit piled high and either waffles, pancakes or omelets in process, whichever was on the menu that morning. Now that the kids are grown and gone Saturday breakfasts are simpler. But once in awhile, I get a hankering for something delicious that I've made with my own hands. These easy crepes are one of those things. I had some leftover blueberry compote and lemon curd so it seemed a no brainer to whip up some crepe batter. The crepes come together really fast and sometimes I will even make a double recipe and freeze crepes for another time. Putting a piece of parchment between the layers and then wrapping everything up tight in plastic wrap works well. They keep for about a month in the freezer. If you don't want to go to the trouble of the lemon curd there are some good ones at the market and instead of the compote some fresh fruit on top works just as well. You could even fill them with softly whipped cream or mascarpone. So go ahead and give them a try. What a great way to start the weekend off right!
Basic crepe batter
Makes 8 crepes
1 cup all-purpose flour
Pinch of salt
3 eggs, lightly beaten
1 ¼ cup milk
2 tsp. melted butter, plus a small amount for the pan
Whisk flour, salt, eggs, milk and melted butter together in a large bowl. Or I actually like using my blender.
Heat a non-stick skillet or crepe pan over medium heat until a drop of water skitters across the pan. Grease the pan with some of the melted butter. Ladle about ¼ cup of the batter into the center of the pan, swirling the pan to spread the batter evenly. Don’t worry about it being a little misshapen, it takes a few times to get a perfect shape. Cook 1-2 minutes, until the edges begin to show a pale golden color, then flip and cook for another 1-2 minutes. Transfer crepe to a plate and keep warm in a 200 degree oven. Repeat until you’ve used all the batter.