Who doesn’t love spending time making a delicious breakfast on a weekend morning? This week my hilarious friend Kayla Young from the blog, The Aspiring Something, takes us through her experience making both sweet and savoury crepes for her family.
Lazy Like Sunday Morning: A Guest Post by Kayla Young
One of my favourite things about the weekend is breakfast. Not the sad, on-the-go excuse for breakfast that we eat during the week, but yummy, only semi-healthy comfort food that we all get to sit down and lazily eat together (just kidding, my husband and son eat together while I eat standing up, but I don’t mind – cries into her apron). Our weekend breakfast staples switch from savoury (like breakfast hashes with lots of cheese and locally made sausages from Spolumbo’s) to sweet, (like pancakes with maple syrup), but every so often, I get a craving for both, and that’s where crepes come in!
Crepes are the perfect vessel for savoury toppings like meat and cheese, and are extra delicious with sweet toppings like Nutella, fruit, and whipped cream. The sky is pretty much the limit for toppings, and they can be made as simple or as fancy as you want! They are fairly easy to make (mine always come out a bit thicker than the ones you’ll get at a restaurant, but still taste pretty good if you ask me, my husband, or my toddler).
2 spoon, 60 minutes, serves 3 with leftovers
I used a simple crepe recipe courtesy of the one and only Martha Stewie (that’s what I call her because we’re super close friends).
1 cup all-purpose flour (spooned and leveled) (let’s be real, I just scooped that shiz right out of the container.)
1 tablespoon sugar
1/4 teaspoon coarse salt (or table salt if you want to stick it to the man)
1 1/2 cups whole milk (I used 1%, because calories. J/K that’s all I had available)
4 large eggs
3 tablespoons unsalted butter, melted (I used salted because no one, not even Martha Stewart, gets to tell me how to live my life)
1. In a blender, combine flour, sugar, salt, milk, eggs, and butter. (Don’t be an idiot like me. Put the lid on first. Also, at first I thought, “Why use a blender?” but Martha says it makes the batter a creamy consistency so I took her word for it, and, of course, she was right.)
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 12-inch nonstick skillet over medium. (I used a smaller pan, which may be the reason why my crepes were a bit thicker). Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. (I eyeballed it and added enough batter to lightly coat the bottom of the pan) . Cook until underside of crepe is golden brown, 2 to 3 minutes.
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
I went two ways with the toppings. For my first batch, I fried up some leftover pepperoni that I found in the fridge. I wanted to make it taste like pizza, but I didn’t have any tomato sauce available, so I added in some spicy ketchup and watered it down a bit to tame the ketchup flavour. I added a bit of oregano and voila! It actually tasted pretty delicious. Then I folded my little creation into some scrambled eggs and cheddar cheese and put that into my crepes. Yum! I think even more sauce and cheese would have taken this to the next level.
For our sweet dessert crepes, I went with the old standby – Nutella, bananas and strawberries. I put a little bit of powdered sugar on top, but I didn’t sift it because I don’t have a sifter and ain’t nobody got time for that anyway.
This recipe made enough batter for the three of us to have 2-3 crepes each, and we then had leftovers for the next couple of days! I stacked the crepes on a plate, forewent (is that a word?) the wax paper, and covered with Saran Wrap. We heated the crepes up in the microwave for about 10 seconds and enjoyed them on Monday and Tuesday morning! Stewie says you can refrigerate them for up to 3 days.
Thanks so much for sharing with us Kayla! Please add your favourite crepe fillings in the comments. If you would like to do a guest post for Guliash Girl, please send me an e-mail at email@example.com or find me on Facebook.
Kayla is a 29 year old wife, human mom of one and cat mom of two living in Calgary, Alberta. Recently, she returned back to working full-time as a teacher, where she spends her lunch hours crying in the bathroom while looking at pictures of her son on her phone (just kidding, things are actually going reasonably well). Kayla’s blog, The Aspiring Something, received its name in honour of the many things she has found herself aspiring to become, including (but not limited to) a pretty good wife, a passable mom, a decent human being and a blogger whose posts you hopefully want to read. You can follow her pursuits at www.theaspiringsomething.co
Thank you to Martha Stewart (or Stewie) for the recipe inspiration for this post.
All photos by Kayla Young.