I've mentioned before that we usually eat breakfast for dinner at least once a week. It saves money, time, sanity--that sort of thing. And it can be perfectly nutritious and well-rounded if you make, say, a breakfast casserole or an omelette with veggies. Unfortunately for us, we usually end up making something that can have a syrup of some sort drizzled upon it. Sometimes I worry about this and thus worry about my qualifications as a nice healthy mom in general. But then I go to the gym and see that half the parents have left cheeseballs and crackers in their kids' cubbies for a snack and I get back on my high horse. (Don't you just love your high horse. I know I do. Until it bucks me off.)
Anyway, so Mark noticed a jar of (generic) Nutella in the cupboard this week and was bugging me to make crepes for dinner. Crepes. Which really shouldn't even count as a breakfast, only a dessert. At least the way we eat them, which is with jam or syrup or Nutella and then topped with whipped cream. Yup.
But I made them anyway. However. I put in a cup of whole wheat and added some pumpkin. I wasn't sure how they would turn out. I consider crepes a little persnickety in that you can't just go messing with the recipe willy nilly and expect them to have that crepe-y texture and taste. But I figured that since they were going to be slathered in Nutella, now was as good a time as any to do a little experimentation.
I was richly rewarded. They were delicious. No one--even super tasting Mark--could tell they had had anything done to them. And I felt a little better about myself as a person. I was so proud of myself that I even sauteed some mushrooms for myself so I could have a savory crepe before moving on to the dessert course. Mushrooms and pumpkin. High horse--I do love you.
Oh, and when I found Emma on the floor after dinner, licking out the Nutella jar, well, that sound you heard was me falling off the high horse.
Pumpkin Crepes (with Whole Wheat)
Makes: 20-ish large crepes (truthfully I always lose count--all that crepe flipping)
Prep time: 5 minutes
Cook time: 30 minutes flipping crepes
Cost: $1.35
eggs: .10, milk: .60, pumpkin: .15, flour: .20, whole wheat flour: .20
Whip together:
4 eggs
3 C milk
1/4 C pumpkin
Add (and whisk in):
2 Tbsp sugar
2 C flour
1 C whole wheat flour (I used white whole wheat)
1 tsp baking powder
1/2 tsp salt
Whisk in:
1 C milk
1 tsp vanilla (optional, but I love it)
Heat skillet on medium heat.
Spread a large (I think a 12-inch) skillet with a generous amount of butter. Pour about 1/2 C batter into pan and tilt the pan around so that your batter spreads out in a thin circle (or circle-like shape). It should be quite thin, but not paper thin or anything--a couple millimeters tops.
Allow it to cook so that there is just a touch of not-quite-cooked batter at the center. Then flip it and let it cook another 30-60 seconds more.
Put it on a plate. For some law of cosmic whateverlyness, the first crepe always comes out a little funny. Don't worry; you're second one will be better.
Add more butter, pour more batter and keep going.
When you're done, top it however you like, roll it up, and eat it.
PRINTABLE RECIPE
Mmmm... I'm in! lol!
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