Crepes (for breakfast or dessert)
I have to thank Jessica at How Sweet It Is for this wonderful idea. She made some ice cream filled crepes on her blog that looked incredible! As soon as I saw her pictures, I knew I wanted crepes for breakfast on Saturday morning. I followed a simple recipe from the Joy of Cooking to make the crepes. I used black raspberries for the filling since we had them in the freezer from berry picking last summer, but any traditional crepe filling would be great. I heated the berries in the microwave, mixed them with sugar and rolled them up inside the crepe. Add a dusting of powdered sugar and you have a very delicious (and sweet) breakfast.
Of course, I had to save a few crepes to fill with ice cream. I thawed about 1/2 cup of ice cream on the countertop for a few minutes, then split it between 2 cooled crepes. I folded the crepes around the ice cream (although I probably could have rolled it up like a normal crepe), then stuck it in the freezer until after dinner. I made Jessica’s homemade hot fudge sauce to serve on top and it was incredible! For days afterwards, I kept eating spoonfuls of hot fudge out of the refrigerator…does anyone else do that? Thankfully I only made a half batch, so it was gone before too long 🙂 This was such a fun idea and a great unique dessert. Mike raved about the breakfast version and the dessert version. We’ll definitely be having this again.
1 cup all purpose flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 cup (1/2 stick) butter, melted
1/8 tsp salt
3 Tbsp sugar
Hot Fudge Sauce:
1 cup sugar
1 cup cocoa
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla
Combine all ingredients in a bowl and mix until smooth. Cover with plastic wrap and let stand for 30 minutes, or refrigerator for up to 2 days.
Heat a nonstick pan over medium high heat. (If not using a nonstick pan, add about 1/2 tsp of butter to the pan). Lift the pan off the heat and slowly pour in enough batter to cover the entire bottom with a very thin coating (about 1/4 cup). Quickly tilt and rotate the pan, then return to the heat and cook until the crepe bubbles and the bottom is lightly browned, about 1 to 1 1/2 minutes. Turn the crepes with a spatula or with your fingers. Return the pan to heat and cook the second side until browned, but not evenly. Slide the crepe onto a wax paper-covered plate.
Spread 3-4 Tbsp of filling in the center of the pale side of each crepe, leaving a 1-inch border all around, then roll up the crepes
Makes 12 crepes
For the Hot Fudge: Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla.
*I liked this best after I kept it in the refrigerator and then re-heated it. It was nice and thick and fudgy!
from The Joy of Cooking
So glad you like the fudge sauce!! I like it best straight from the fridge, too – so fudgy! And your crepes look beautiful!
These looks delicious!!! I've always loved crepes, but have always felt too intimidated to make them.
wow, nice work! these look like they came out perfect!
We do like crepes around here. Never thought of them for breakfast though. Brunch, yes. Dessert, double yes.
But I really like the idea of fruit stuffing…after all they're really just pancakes, right?
Oh yum! I need to make these this weekend!
Mmm, those look amazing! I definitely need to try crepes one day soon.
YUMMY! The crepes are so pretty!
Jessica – thanks so much for the idea! And the fudge sauce is delicious. I want to make more, but I'm trying to refrain because I know I'll just eat it all!
Megan, great idea, to thaw the ice cream, assemble the crepe and then re-freeze. The "packets" covered with hot fudge sauce look delicious!
I have been loving crepes lately, and these look so good!
I made these with blueberries as a Valentine's Day brunch (I wasn't allowed to use Dad's stash of black raspberries). They were a huge hit, and now, I'm allowed to try them with the raspberries next time. Thanks for nudging me out of my comfort zone to try something different.
so i made curried chicken and lentil soup this weekend, but you dont see me telling the world aboutit
I am a crepe nut. These look delicious. I love the idea of turning them into sundaes. What I wouldn't give to have one right now!
These crepes look amazing!
mom – now that we know dad likes these, can we have them for breakfast next time I come home??
crepes are useless to me unless they're filled to bursting with something fabulous. what you've done here, my dear, is fabulous. 🙂
wow these look fabulous my mouth is watering!
These do look delicious!
IHOP has a garden crepe with scrambled eggs, spinach, mushrooms, tomatoes, cheese, and covered with hollandaise sauce or white cheese on top. They are so good and big. You get two of them so go hungry.