11/15/2009

Fruit Crepes for Brunch


It's Brunch time on Monthly Mingle, an event hosted by Meeta of What's For Lunch Honey? A slight disclaimer is called for here. I'm not really a "Brunch Person" as such.  The closest we come to it is Sunday mornings.  Since we don't leave for church until 10:00,  it's the one day we both can sleep in a bit, and I can make something nice.  Actually the only day we eat breakfast together.  So,  I'll call it brunch.  At any rate, these fresh, fruit-filled crepes make a delightful breakfast or brunch. My absolute, hands down, favorite.

I use whatever fruit is fresh and seasonal.  These are filled with the last of the year's sweet and juicy white pineapple. Also particularly good are strawberries, mango or bananas lightly sauteed in butter.  I use a crepe batter recipe handed down from my mother-in-law, the only variation being a substitution for milk,  if I don't happen to have any, with a soy powder mix called "Better Than Milk", which is actually very good, and handy to have in your pantry.

The Crepes Ingredients
1 cup flour
3 eggs
1 1/2 cups milk (approximately)
1 teas. vanilla (if making sweet crepes) optional
2 oz. butter, melted

I don't think I've ever added any sugar to the batter, as it isn't really necessary.  Whip the eggs, add a bit of the milk, a half cup or so, beat, then begin shaking the flour in, while beating the whole time, to prevent lumps forming.  Add more milk and continue until the consistency is like medium heavy cream.  Then, whip in the cooled, melted butter, and vanilla if using. The batter should coat a spoon dipped into it.

Heat a small crepes skillet, add a tiny bit of butter, melt, and pour in about 1/4 cup of batter, swirling immediately to coat the bottom of the pan.  Cook until it shifts when you shake the pan, then flip.  Cook a minute or so, then remove onto a plate, and repeat the process til you have a nice stack.

Chop your fruit in nice little chunks and put in a dish.  Arrange a selection of jams, syrups and sour cream or yogurt on the table, as well as a powdered sugar sieve if preferred.  I like the look and taste of sifted confectioners sugar on top of my crepes. The juxtaposition of flavors, tangy, yet sweet pineapple, guava jam, the light, egg crepe, and rich creamy yogurt, is outstanding.

 First a smear of jam, then the fruit, and top it with sour cream or yogurt (that's how I do it).
It's nice to let everyone fill and roll their own, as desired.  If you have more than one type of fruit available, so much the better.  This recipe is good for about 3 people.  We usually have enough left that I can make savory dinner crepes (canneloni) in a day or so.

Join us for brunch, there will be lots of tasty dishes to choose from at The Mingle Brunch.

4 comments:

Arfi Binsted said...

That looks a simple and lovely brunch, Claudia :)

MeetaK said...

i think i could have crepes filled with fruit anytime of the day! ;-) so glad you are bringing these over!

Sunny said...

My favorite too!

Joanne said...

These crepes look quite delicious! My favorite crepe that I've ever had were pumpkin crepes. Yum!