Crêpes: A Homemade Alternative to Brunch
Overslept again? Too cold to trek across Andrus Field? Tired of waiting in line as you watch the omelet chef fill order after delicious order—all of which aren’t yours? Roll out of bed, make the trip to your frosh kitchen and create your own brunch.
This week, we tell you how to make homemade crêpes. As students who have studied abroad in France, we know there is nothing quite as marvelous as a warm, buttery crêpe. These deliciously thin French pancakes can be stuffed with anything from ham and cheese to jam and powdered sugar. It is your duty to search your minds for the wildest, most unexpected crêpe-stuffers and experiment with new combinations of flavors.
Now to solve every breakfaster goer’s dilemma: sweet or savory. In the spirit of freshmen gluttony we suggest indulging yourself in both. In this spirit, we offer you three delicious recipes: bananutella, simple peanut butter and jelly, and spicy-southwestern.
The sweet version
Before you let your imagination get carried away considering the possibilities of the three-week old strawberries and half block of feta cheese lodged away in your roommate’s icebox, prepare the crêpe batter.
1) Begin by procuring flour, eggs, and milk (could be soy milk, though it’s not recommended), a large bowl, and a big spoon.
2) Add one cup of flour, one cup of milk and three eggs to the bowl, beat until lump free. Add water sparingly until you achieve a runny consistency. If the mixture strongly resembles pancake batter, add water.
3) On the side, sauté some sliced bananas (courtesy of your Usdan Eco to-go container) in butter and the leftover sugar until the slices are crispy brown on both sides, feel soft, and smell heavenly.
4) Place the bananas aside and spread another thin layer of butter onto the pan. Pour the batter into the pan until you achieve a well-proportioned, thin layer on the bottom of the pan. Rotate the pan slightly, getting a feel for your desired thinness. Once the edges are slightly brown and begin curling inward, flip the crêpe in one smooth motion. Cook until the top is golden brown.
5) Once the crêpe is done, flip it onto a spare plate and add your banana filling. For an even stronger sugar rush to rev you up, spread a thin layer of Nutella onto the warm crêpe, letting it softly melt into the buttery goodness. The combination of flavors is sure to break the fog of even the most intense all-nighter.
Repeat the crêpe-making process for as many guests as you are serving, or for as many as you feel you personally can eat. A tip for keeping your crêpes warm while you prepare more delectable fillings: stack them one by one on a plate and cover with a paper towel.
The PB&J version
Getting back to the basics, craft a crêpe that includes the quintessential staples of the college dorm diet: peanut butter and jelly. Spread peanut butter on one half and jelly on the other. Fold the crêpe together while still warm to get the best infusion of flavors. Once you have had one of these you will never want to eat another cold, soggy PB&J again.
The savory version
Switching gears to savory, rinse out your crêpe batter bowl and crack three eggs into it. While beating the eggs, throw in some cheese, ham, cherry tomatoes, and mushrooms, or any other interesting ingredients you’d like to test (the more the merrier!). Add another spoonful of butter into the pan and fry up the mixture until the eggs assume an omelet-like appearance. Flip the eggs out of the pan onto a spare crêpe, roll up and enjoy. To give this bad boy a true southwestern kick, add a few dollops of hot salsa—the spicier the better—onto the top of the crêpe. Jessie Jackson ’14 recommends Louisiana Hot Sauce, while Rowan Converse ’14 says she prefers her native New Mexican green chili. Bon Appétit!
The Spanish Tortilla Recipe
There is no better way to recover from a long night’s work than a big breakfast or lunch. Another simple “frosh recipe” that can be tried out is a delicious Spanish tortilla. An alternative to the classic omelet, it is simple, straightforward and satisfies both the lunch and breakfast components of a hearty brunch.
Ingredients:
- 6 large eggs
- 1 large onion
- 2 baking potatoes
- Olive Oil
- Ham or Cheese (optional)
- Coat a medium-large frying pan or iron skillet with several tablespoons of olive oil. Extra virgin tends to give you the best flavor.
- Cut the onion in half vertically and slice into one-inch thick slices. Place in pan and cook over medium heat until soft but not brown. Remove from pan into a separate bowl.
- Peel, quarter, and slice potatoes into one-inch pieces. Place them in the same pan and cook until soft. Do not let them turn brown—they just need to be softened. If you need to add more olive oil, do so. The more the better!
- Preheat oven to 350°F.
- In a separate bowl beat six eggs.
- Add onions to potatoes and then pour the eggs into the pan swirling it around so that the egg fills to the edges of the pan. If you would like to add any other ingredients do so at this time. Let this cook for about 15 minutes on medium heat. If you have a lid for the pan you can cover it during this time.
- Place pan in oven for 10-15 minutes. The key is to make sure the egg has been cooked entirely (there should be no liquid).
- Once out of the oven, let the tortilla cool for about five minutes, and then flip it onto a spare plate. Serve either warm or let it chill and serve it cold as tapas.
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