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Home > posts > 2014 > 02 > Sweet and Savory Breakfast Crepes
Sweet and Savory Breakfast Crepes Monday, February 17, 2014, 10:02 AM



We made crepes for breakfast. I followed the recipe in my Ratio book. It basically called for 2:2:1 liquid:eggs:flour (by weight). or 1:1:(scant 1) for flour by volume. (Plus salt and optionally sugar).

I did almond milk, 4 eggs (it's suggestion) and a scant 1 cup flour.

Anyway, I mixed it all and let it sit for about 40 minutes. There were still some flour clumps but it worked pretty well. I kept having some trouble flipping and/or spreading them but they eventually came out. I lost a few but we just ate them without filling. Honestly, I thought it tasted a bit eggy. I wish I had read around because I have since found Alton Brown's which use less egg but more liquid. His isn't as pliable with the liquid choice but I think I would use this as a jumping-off point for next time and I'll modify the liquids as I see fit.

Anyway, I made savory crepes that had scrambled eggs, thick-cut bacon and a bit of Meredith's harrissa. Plus salt and pepper. Meredith made sweet crepes. She made two "sauces" out of part-skim ricotta. One had powdered sugar and lemon zest while the other was TJ's fig butter. And she macerated strawberries. We tried a tiny bit of sweetened condensed milk on a few but it wasn't as good as we had hoped.

I folded mine like a burrito which worked fine but I like how Meredith's looked better. She put all of the toppings on a corner and then folded it into a triangle.

I want to explore making other types of crepes by modifying the recipe and fillings. We will see what I come up with.

Two of the three fillings for the sweet crepes Assembling the savory one with scrambled eggs, bacon, and harissa The final savory ones (burrito fold) and the sweet one. Only the last one had the fig butter too

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Original WP Post ID: 7449

Original WP Pub Date: 2014-02-17_100216