when i can't think of something to make, or don't feel like making something, i normally choose to have cereal. if i ask michael to make supper, it's normally crepes that come out of the kitchen. good thing he's so good at making them :)
my grandpa klassen was also an excellent crepe maker. although, we called them german pancakes. and we only put corn syrup on them. then he'd show us how to hook one prong of our fork into the crepe & roll it perfectly.
when i met the thiessens, the simplicity of the corn syrup covered crepe was blown out of the water! (in a good way of course) crepes with the thiessens is more of an 'event' than a meal. there are so many options, that you can feel quite sick at the end because you want to try everything.
when it came to our wedding planning, we knew that we wanted the wedding to be uniquely michael&ashley - so we decided to have crepes. i remember the look on the caterers face when i started explaining the meal to him. he showed me this teeny tiny bowl that he would use for whipped cream & i said 'no no no, you obviously have never met my husband' and then he took me to his kitchen so i could find the right sized bowl.
the crepes themselves are the easy part. it's the toppings that really make the event, the event!
i also recommend getting a good quality crepe pan (about 25 bucks at home outfitters) it can really help.
crepes
2 cups flour
2 cups milk
4 eggs
1/2 tsp salt
mix ingredients together with a whisk so that there are no lumps. heat pan over medium-heat. pour just enough batter to make a nice layer over the entire pan & tilt the pan as needed so that you get the batter covering the pan evenly. when it starts to brown on the pan side, loosen the edges with a spatula and flip the crepe over completely (this is where i'm terrible & michael is great with the flipping). cook the other side till it's browned (it won't get as golden as the first side) then put onto a dinner plate & make the next one. we stack all of the crepes directly on top of one another & cover them with a tea towel till we're ready to eat. ** for whatever reason, we think that the batter is easier to work with if left in the fridge over night, or for an hour or two.
suggested toppings:
whip cream
maple syrup
nutella
peanut butter
corn syrup
vanilla sauce (or a thickened pudding)
bananas
peaches
plain yogurt (with a bit of brown sugar & cinnamon)
strawberries
mike's mom also makes a meat sauce (almost like a stroganoff) to make a savoury crepe. the batter itself is a savoury crepe because of the salt & no sugar, so you can go either sweet or savoury.
my personal favorite? a thin line of nutella. half of a banana sliced up. a line of whip cream. roll it up & drizzle with maple syrup. mmm tasty.
**just an fyi - i have tried to make it easier to comment by removing the word verification step. so feel free to comment as you like!
stack them like so
this picture is from google images. i can't claim the beautiful presentation of such a tasty looking crepe! but mine do always look that good, trust me ;)
this picture speaks for itself.
No comments:
Post a Comment