What is your favorite meal of the day?
I am probably a dinner girl if I had to pick, but I do like a good breakfast. I can tell you without a doubt that my daughter Taylor’s favorite meal is breakfast – especially if any type of pancakes are involved. Ella’s favorite meal is sushi any time of the day:-). Not only does Taylor like to eat pancakes, but they are also her favorite thing to make. Last year when we were in the mountains with Marianne and some other friends she and I got up one morning and made pancakes, bacon and coffee cake for the whole crew. People were impressed with Taylor’s pancake making abilities and I know she had a great time doing it (ladies, the buttermilk sauce recipe is here)!
These blender crepes are a great recipe for littles who want to get into the kitchen because they are so simple to whip together (everything just goes in the blender.) I use my Vitamix (best Christmas present ever), however you don’t necessarily need a high powered blender to make them. I also love using a blender because they just pour right into the pan – so easy!
I will tell you that you shouldn’t get frustrated cooking these as sometimes it takes a few rounds to really get your groove with these. For me the first batch sometimes doesn’t come out perfectly shaped but they still taste good! I use two small heavy bottomed skillets (a cast iron and a stainless steel) to make them because that is what I have. If you have a crepe pan even better but I don’t know many people who have them and to be honest its not necessary. You also want to let your pans get nice and hot before you pour the batter (which is super thin) into the pan so your crepe starts to cook immediately and doesn’t stick. The recipe calls for a mix of butter and canola oil for the pans but I always use coconut oil because I think its a little healthier and I like how it flavors my pancakes. It also helps if you can let the batter rest in the fridge for a little while as they will turn out a little better. Last but not least – be patient and wait until the crepes lose their shine before you try to flip. It doesn’t take too long for them to cook, but if you flip too early they will tear or the top will run. Remember that practice makes perfect when it comes to pancake and crepe making. True story!
So, obviously crepes aren’t pancakes, but in our house they are in the same category so they receive the same amount of love. The difference is that pancakes are fluffy and you keep flat while crepes are much thinner and you roll them up (or at least that is how we roll with them – ha!) What do you put on your pancakes or crepes? Here are some ideas if you need them:
- Buttermilk Sauce – this stuff is to die for. We served this at our breakfast in the mountains and I still have people ask me what it was! The German pancakes on that post are delicious too and crazy easy (also a blender recipe.)
- Melted Jelly – just heat it up and add a little water or maple syrup to thin as needed.
- Maple Syrup – of course, but I just need to add this to give a shout out to the Maple Syrup farm in my home town of Attica. Kids use so much syrup and I’m not good at sharing apparently which is why I usually encourage them to have some of these other options…is that wrong??
- Powdered Sugar – they always get a sprinkle (with a fine mesh strainer like this one.) no matter what else we put on them – so pretty!
- Nutella – could also add some bananas with this one – I have to watch the kids when they use Nutella or they will get a little overzealous
- Berries and whipped or pasty cream – this might be my favorite option and how about this for a fun dessert?
- Peanut butter and mini chocolate chips
- Sauteed apples and walnuts – just saute in some butter and cinnamon – yum!
- Lemon Curd and blueberries – could also add some lemon zest into the crepe batter and a little extra powdered sugar
- For fall crepes you could use Pumpkin butter and chopped pecans
- Since these crepes don’ t have sugar you could also add savory toppings to them as well!
I sometimes feel bad posting after Marianne because her posts and recipes are so healthy and then here I come at you with pancakes and Nutella and powdered sugar (and Trish talking about Power Yoga!) However, I will say that I think balance is important (and they will tell you and me the same thing.) I do want to encourage you to make your own pancakes or crepes and avoid buying stuff from a box (although I do like Trader Joe’s boxed stuff.) If you are going to indulge you can still keep things clean and unprocessed by making it yourself. There is no comparison in taste and in all honesty, a lot of times there isn’t that much more work that goes into it. It is cheaper, too!
Here are some other breakfast options that you can check out – all tried and approved by yours truly!
- We have another sweet crepe type pancake that we make called Thin Egg Pancakes. They are absolutely delicious and really don’t even need any toppings but are a little bit more work.
- If you are looking for a good basic pancake recipe we always make these Fluffy Pancakes. It calls for vinegar and milk (that is how you make buttermilk in a pinch) but you could sub buttermilk for the milk+vinegar.
- Not in the mood for pancakes but want another breakfast treat? Try these Cinnamon Biscuits – kind of like a scone and a biscuit had a baby – a YUMMY baby! Sorry….
- This Sour Cream Coffee Cake is wonderful and great for brunch or serving guests because you can make it ahead!
Recipe from Culinate
- 2 large eggs
- 2 cups milk (and maybe a little bit more)
- Pinch of salt
- 1½ cups all-purpose flour
- 3-4 Tablespoons coconut oil (can also use a mix of canola oil and butter)
- Crack the eggs into a blender, add the milk, cover the blender, and blend until smooth. Add the salt and flour and blend for 10 seconds. Stop blending and scrape down the sides of the blender, then blend until smooth, another 10 seconds. The batter should be pretty thin. At this point you can let the batter rest in the fridge for about an hour or use immediately.
- Place enough coconut oil into your pan to nicely coat the bottom. Use a pastry brush to help coat and you should only need to do this every few crepes.
- Heat a heavy bottomed skillet (I do 2 at a time) over medium-low heat, then brush the surface with the coconut oil. The pan is hot enough when a flick of water sputters in the oil.
- Pour a little batter in the middle of the pan (about a small saucer’s worth), then immediately lift and tilt the pan, rotating your wrist, to spread the batter to the edges of the pan. Set the pan back on the burner and cook the crêpe until the edges begin to lift up. Flip the crêpe over to cook the other side; both sides should be a light golden brown. Serve immediately or place on a plate in a warm oven while you cook the remaining crêpes.
- To serve: Spread crêpe with the topping of your choice. Roll up and eat immediately.