Breakfast of Champions

While I usually keep my breakfast simple and light, occasionally I splurge and really go for the gusto for the most important meal of the day. One of, if not my favorite morning meal treats has to be crepes. Crepes do have a bit of mystique and have been known to frustrate many a cook, but with the right technique they can be easy, very rewarding, and always delicious. This recipe could be breakfast and even dessert, but don't overlook crepes' role on the savory side of cooking either. With a few minor adjustments to recipe, they can be a great addition to any meal.

Goat Cheese Crepes with Spiced Orange Syrup
(Recipe makes 6-8 small crepes)

3.5 oz. Cake Flour (AP works as well, but Cake flour yields a more tender product, less gluten)
1 cup Milk
1/4 cup Heavy Cream
1 egg
1 T. Sugar
Pinch, Salt

Combine wet ingredients (milk, cream, egg) and whisk to combine.
Sift dry ingredients together (flour, salt, sugar) and add to wet.
Stir until moist. Do not over-mix, there may be lumps, leave them alone.
Let the batter rest, refrigerated for 15 minutes. This allows the flour to hydrate, and will provide the best texture.
Remove from the refrigerator, whisk briefly until smooth, and your batter is done.

For the Filling:
2 oz. Goat Cheese
1 T. Confectioner's Sugar
1 T. Heavy Cream

Whisk the ingredients together until smooth and combined.

For the Syrup:
1 cup Orange Juice
1/2 cup Sugar
1 stick, Cinnamon
2 Cloves
2 Star Anise pods
5 Allspice Berries
5 Peppercorns

Heat the juice and the sugar to a simmer, whisking to dissolve.
Add in the spices.
Reduce to a light syrup.
Strain out the spices.

The trick to making crepes successful and easy is all in the technique. The most important tool you'll need is a very good non-stick pan. The size isn't that important, but the quality of the non-stick surface is. An old worn pan will definitely not do. Yes they sell crepe specific pans, but there's no need to rush out and buy one, a simple non-stick skillet will do just fine.

To get started, heat the skillet on a medium setting.
Pour (or ladle, for consistency) about 3-4 oz. of batter into the middle of the pan.
Immediately rotate the pan to spread the batter, and continue doing so until you have a nice, even coating of batter that covers the entire base of the pan.

Using a spatula, push down the thin edges around the outside of the crepe to form a uniform shape, and make it easier to flip when ready.
Unless you're quite handy with a pan, I'd recommend using the spatula/your hands to check and subsequently flip the crepe when the first side is browned.

Continue to cook until both side are brown.
Set cooked crepe on parchment/paper towels and brush the top side with butter/oil.
Repeat and stack those crepes.
They keep quite nicely in a warm oven.

When you're done cooking, it's time to fill and roll (and yes, eat!)
Spread about a tablespoon of the filling on your crepe.

Roll the crepe, and gently apply pressure as you roll to distribute the filling throughout.

Serve with the spiced orange syrup and a dusting of confectioner's sugar to make it extra fancy.
Most importantly, enjoy!

1 comment:

TexasDeb said...

Wowser. That beats a bowl of cereal, sure enough.

Say a body was going to surprise another body with such a breakfast.

About how long (start to finish) does this all take?