Delicious! What better Sunday morning breakfast could there be right? Make the crepes and filling the day in advance so all you have to do on the morning of is heat, assemble and serve. The filling also is best if left to set up a little overnight. I would probably also suggest cooking up some bacon and/or sausage and/or hash browns (and/or kale if you want to be all ‘Fresh cafe’ styles: yum yum!). These crepes could be a great and simple dinner party dessert as well. Extra crepes will freeze well as long as they are not filled and they are well wrapped.
whole wheat crepes
2 cups milk
1 cup whole wheat flour
1/2 tsp salt
pinch sugar (optional)
Beat eggs well. Alternate adding milk and flour until used up. Beat well with a whisk until totally smooth. Add salt and sugar if using. Strain through a fine mesh strainer if any lumps remain. Cover and let rest in fridge for AT LEAST 30 minutes or overnight. When you are ready to start cooking your crepes gather up the following equipment: one dinner plate, one 3 oz ladle, one (or two if you feel capable) non stick frying pans 8 or 9″ in diameter, one silicone spatula, canola oil pan spray, and the batter from the fridge. Set it up around your stove so that everything is close at hand. The ladle goes in the bowl with the batter, use the spray spray to grease the pan well (I re-spray a little after each crepe), the spatula is to help you lift the crepe to flip it and plate is to put the finished product on. Heat the pan over medium high heat. When hot, spray spray it with oil. If you are right-handed, hold the pan with your left hand and the ladle full of crepe batter with your right. Take the pan off the heat and hold it up in a position that is comfortable for you to be able to twist it around. Pour one ladleful of the batter in the pan and swirl the pan to coat the bottom of it. Use the ladle drips to fill in any little holes. Don’t worry if your first (or second, or third) crepe doesn’t work out. It takes a bit of practice to get comfortable with the technique. Put the pan back on the heat and leave it for a minute or two. When I am making crepes I like to have just a little bit of color on them, but not too much. To check the doneness of the first side use the spatula to lift one end and take a little peek underneath. When you are ready to flip the crepe use the spatula to lift it and your thumb and forefingers of each hand to grasp and flip it. Flip it away from you and wiggle it into place in the pan. This is easier than I’m making it sound. Be prepared to mess up a few before you get the hang of all this. It can be fun once you get it down. To check the doneness of the second side I just giggle my pan. Once the crepe is no longer sticking and is loose in the pan I use the spatula to slide it off onto the plate. Spray spray and proceed with the next crepe. Once all the crepes are cooked use plastic wrap to tightly wrap the plate. The warmth and condensation from the crepes will soften the crispy edges and make the crepes more pliable and easy to use. Put them in the refrigerator until you are ready to use them. To reheat crepes either warm them briefly in a pan or microwave several at a time, covered, for a minute.
This filling is great with crepes or in cake or in a trifle or served in a cup with some fresh berries and whipped cream. It is damn good. Once again, this recipe comes courtesy of my Nana’s Fannie Farmer Cookbook. I freaking love that book. It is awesome.
1 cup sugar
2 1/2 tbsp flour
1/4 cup lemon juice
2 lemons zested
1 tbsp butter
Mix everything together in a heavy bottomed stainless steel pot. Cook over medium heat, stirring constantly until thick and smooth. Cool before using.
*** I brought my mixture just to a boil then poured it into a container and pressed plastic right on top of it to prevent a crust forming. Put it in the fridge to chill before using.
the finished product
Whip 1 cup of whipping cream and fold half of it into the lemon filling, reserve the other half for garnishing. Heat the crepes one by one in a nonstick frying pan over medium heat until just warm. Spoon or pipe or scoop about 2 tablespoons of filling into the center of each crepe. Fold the sides of the crepe in toward the center, then roll it up gently like a burrito. Place two crepes on each plate and garnish with a dollop of whip cream, a little fresh lemon zest, and a couple of raspberries for some color. Serve accompanied by some bacon, sausages and hash browns for a complete breakfast or as a lovely dessert to impress your dinner company with. Enjoy!