Hello! How has your Mother’s day been going? This morning I made a Dexter-themed Mother’s day brunch. Each year for Mother’s day I have a fandom theme. Previously I’ve done Nightmare Before Christmas and even Alice in Wonderland, but this year I chose to do Dexter. For those of you who have no idea what Dexter is, it is a brilliant TV show about a serial killer killing other serial killers. I highly recommend it. Anyhow, each year I make a menu and my mother picks exactly what she feels like off the menu and I make it for her.
This year’s menu:
Today she decided on strawberry crepes for breakfast. Most people believe crepes are incredible hard to make, while they really aren’t. Some people use those crepe makers but I prefer just a pan. Anyhow, crepes are like thin pancakes, so the only problem is really flipping it. The key to flipping it is to use plenty of eggs to kind of bind it to itself so it’s easier to flip. However, you can also make crepes without eggs, although they fall apart with more ease. (My egg-less recipe)
This recipe will make 4 large crepes or up to 12 medium to small crepes.
Start off by mixing an egg with 1/2 cup of flour.
Slowly mix in 1/4 cup milk, then 1/4 cup of water (can be replaced by milk).
Add a teaspoon of vanilla then a pinch of salt and a teaspoon of melted butter. Whisk together well. Here you can add food coloring, if desired. I made blood red crepes for Dexter. 🙂 Also, add some sugar for a slightly sweeter crepe.
Heat butter in a pan. The pan size will be about the size of your crepe.
Using a ladle/spoon pour about 1/4-1/2 cup of batter.
Lift the pan and spin it in circular movements to spread out the batter into an equal, thin circle.
Let it sit until it is less raw looking and air bubbles begin to form underneath, then flip with a flexible spatula.
Once flipped, let it sit for a few seconds then flip the pan upside-down onto a plate.
Fold the crepe to create more space on the plate so the crepes don’t stick to one another.
Add more butter to the pan and repeat. I have found it is easier to use two pans and get into a pattern. Start normally, then start on a second pan. By the time your second pan has a crepe ready and sitting, the first will be ready to flip. Continue like that.
For the strawberry filling:
Slice strawberries into small pieces. Add some whipped cream. Tada! 🙂
Add to center of crepe and fold it. Top with whipped cream/powdered sugar/chocolate syrup.