My husband has made me crepes for breakfast before, but he basically used thinned-out pancake batter to do so. It was good, but I wanted to try my hand at a DIY crepe recipe, too.
This restaurant we used to go to when we were in college made phenomenal crepe-like pancakes filled with whipped cream, sour cream, and strawberries. They were so good, but so heavy! This is my attempt at recreating them in my cooking style.
Crepe recipe from Alton Brown
For the crepes:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 2-1/2 Tbsp. sugar
- 1 tsp. vanilla
- 2 Tbsp. liqueur (Because I was using blackberries, I added creme de cassis. I’d try to pair it with whatever filling you’re using.)
- Pam spray
For the blackberry confit:
- 1 pint blackberries
- 1 Tbsp. butter
- 1/2 tsp. sugar
- 1/4 tsp. vanilla
For the whipped cream:
- 1 pint heavy cream
- 2 Tbsp. sugar
- 1/2 tsp. vanilla
- Combine all ingredients for the crepes except for the Pam spray in a blender. Set aside in the refrigerator for at least 1 hour and up to 48 hours before making the crepes.
- When you’re ready to make the crepes, put all of the ingredients for the blackberry confit in a saucepan over medium heat. Cook for ~15 minutes, mashing the larger berries, until it’s broken down and the liquid is syrupy. Pour the mixture through a food mill before serving to remove the large seeds and set aside.
- Put the bowl of a stand mixer and its whisk attachment in the freezer for ~10 minutes. After 10 minutes have elapsed, combine all of the ingredients for the whipped cream in the mixer bowl. Whisk for ~3 minutes until the cream stiffens. Set aside.
- Spray a non-stick skillet over high heat with Pam. When the skillet is hot, pour ~3 oz. in the skillet (depending on how large your skillet is) and swirl the batter around. In ~1 minute, when the edges start to cook, check the bottom and see if it’s easy to pull off of the pan. If it is, flip the crepe and cook for 30 seconds more; if not, let cook for an additional 30 seconds and check again.
- When the crepes are finished, spread with whipped cream and blackberry confit and fold in thirds.
The crepes were light and not greasy at all, which was a severe departure from Pamelas’ crepes! But the filling was definitely remiscent of them: the whipped cream was rich and sweet, and the blackberries were tangy and syrupy. I was worried that the liqueur in the crepe batter would be a bit much, but it was quite subtle and a nice compliment to the berries in the filling. A wonderful way to start the day!