Tuesday, November 13, 2012

Sunday Morning Crepes

After a fairly exhausting birthday and championship meet, I found myself in great need of a sunday brunch. Luckily, my friends have a similar mindset. I guess that's why I like them.
As per usual, we didn't get together for several hours after we had originally planned to meet. Being smart, for once, I ate breakfast in advance, but poor Isaac did not foresee the problem and was starving by the time we arrived. Thankfully, we decided on a recipe fairly quickly. And, even better, there were three of us to make a breakfast that really only requires half a person to prepare it.

A hungry crowd
It's a lovely crepe and apple sauce recipe. The crepes are from Sequoia's family recipe which is easily convertible for various amounts of people. This is a REAL recipe, with only rough measurements, meaning each batch turns out slightly differently! More fun! More adventure!

Apple Sauce
2 tbls butter
2 tbls brown sugar
1 tbls water
2 large apples, chopped

Crepes (per person)
about 2 tablespoons of flour
 4 table spoons of milk
 2 eggs per person
splash of vaniller
So, for 3 people we used 6 tbls of flour, 2/3 cup of milk and 6 eggs

Begin by placing the apples and butter in a saucepan and heating them on medium heat. Let it thicken for about five minutes. In the meantime, begin mixing the crepes. Whisk the eggs lightly. Stir in milk, flour and vanilla. To get rid of lumps, strain. Always strain the batter for thinner crepes. If time is available, it's good to let the batter sit to get rid of bubbles.

Check in on the sauce, if it's looking to thick, add in some water. Stir in the brown sugar and let simmer on low as you make the crepes.

Sequoia, with proper flipping technique
With crepes, proper supplies and technique really make all the difference. I recommend a true iron skillet, if attainable. A wide, flat pan is necessary, regardless. Lightly butter between each crepe. Make sure it the pan is heated up to temperature before you begin. Butter should lightly sizzle and the batter should cook very quickly. If the pan is too cool the batter will absorb too much butter and be gross and soggy. Flip quickly and accurately. If you're seriously considering going into the crepery business, you'll want to be practicing wrist-flips nightly.

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