Earlier this week, I mentioned that my birthday was coming. Thank you to everyone who left nice birthday wishes on that post — they made me smile big! Today is the big day, so the kids and I are taking it easy. Shawn will be home later and we will go to my parents’ house for dinner and cake (and presents!).
This morning though, I wanted a special breakfast. Being that Shawn had to work today, and the kids are a bit young, I was left to my devices to make it. At first, I thought it would be bacon and eggs. But really, aside from the bacon, that isn’t that special. We eat eggs for breakfast a lot around here … But crepes, those are a whole different story.
The first time I ate crepes was in Paris when I was 20. My friend, you know her as Virtual Frolic, had flown in from New York and I flew in from London and we met in Paris. Hungry one rainy afternoon, we stopped at a street vendor and got some delicious chocolately crepes. They were amazing and warmed us right up. I think we must have eaten different variations of crepes at least a half-dozen times in our four-day trip. They were just so delicious … and cheap too. But really, it was the tastiness factor that kept drawing us back.
I haven’t eaten many crepes since then, although I am a devote lover of these thin little cakes with exciting fillings. Today though, I wanted some.
The recipe for the Whole Wheat Crepes comes from Food for Thought, a cookbook put out by the Wheat Foods Council last year. I’ve cut down the proportions a bit since the original recipe makes wayyy more crepes. I’ve found that two of these is the perfect serving size for us. The Vanilla Cream filling is my own creation — the recipe in the book suggested just using vanilla yogurt, but that didn’t sound like something we’d enjoy enough.
My kids? Well, I was concerned that Paige, who had been a little pickier with food lately, wouldn’t eat them. Boy, was I misguided … She devoured the first two (small) ones I gave her and requested a third (for her, I made a few that were a little smaller). Will also cleaned his plate. Happy mommy, happy babies, happy life …
In writing out this recipe, I was struck by how many steps it seems to have. You have to prepare both the crepes and the cream sauce … but really, once you are doing it, you find that it’s not that much work after all. It just reads like a lot.
- 2 eggs
- 1/2 cup fat-free, (skim) milk
- 1/8 tsp salt
- 1 tsp sugar
- 1/4 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/2 tsp butter
- 1 6- oz container of nonfat vanilla yogurt
- 3 oz cream cheese at room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- Whisk together the eggs and the milk. Add the salt, sugar, whole wheat flour and all-purpose flour and whisk until smooth. Chill the batter for 30 minutes in the refrigerator.
- Heat a 10-inch skillet on medium heat. Add the butter and coat the pan. When the pan is nice and hot, add 1/8 cup batter, swirling the pan to make it thin and coat all around. When the first side is set (this will take no time at all), flip the crepe and cook the second side to set -- this won't take long either. Transfer crepe to a plate and repeat process until all of the batter is used.
- Meanwhile, add all ingredients for the vanilla cream to a large bowl. Using an electric hand mixer, beat together until smooth. Be sure to scrape down the sides of the bowl at least once while beating.
- Fill each crepe with vanilla cream, spreading it out on the crepe and sprinkle quartered strawberries on it.
Adapted from Food for Thought
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.