To Brunch or Not to Brunch

 

By Meera Kattapuram; Edited by Victoria Litvinova

For me, brunch has always been associated with lazy weekend mornings and a welcoming indulgence after hectic weekday breakfasts. When I started cooking, the first brunch item I made was crepes. Crepes can seem daunting at first with their delicate texture and perfect batter consistency. However, this is an easy recipe that will result in a delicious and easy brunch. It also requires very few ingredients so you’re likely to have them on hand!

DIRECTIONS

  1. Whisk together flour and eggs. Add in milk and water slowly. Stir as you go. Add salt and butter. Beat until batter is smooth. There should be no lumps. Heat a frying pan (preferably 7-8 in in diameter) with a little bit of oil. Pour out ¼ cup of batter and tilt the pan in circularly so that the batter coats the pan evenly.

  2. Cook for about two minutes, until the bottom is lightly browned. Flip and cook the other side.

  3. Garnish with desired fillings/toppings and enjoy! My go-to crepe is filled with thin slices of banana and topped with caramelized walnuts. You can make caramelized walnuts by sautéing a desired quantity of walnuts with maple syrup and brown sugar until the nuts are browned and the sugar has crystallized on the outside. Once you master this plain crepe, you can experiment with a variety of toppings as well as fillings and create dishes for brunch, breakfast, dessert, and snacks. Happy Brunching!

INGREDIENTS

  • 1 cup all-purpose flour

  • 2 eggs

  • ½ cup milk

  • ½ cup water

  • ¼ teaspoon salt

  • 2 tbsp butter, melted

 
RecipeCrème de CornellcrepesComment