What better way to show love than with a dish like this? With crisped edges and a buttery light texture, crepes are an amazing way to start any weekend morning–but could be especially nice for February 14, if you catch my meaning. Or, if you’re not so into Valentine’s Day this year, what a great Tuesday breakfast this would be!
Crepes are a wonderful base for almost any topping you desire. I was honestly surprised that they were so easy to make. I was intimidated to try them at home, but the amateur cook is definitely capable! You just need the right pan: it should be small (I suggest 8-inch) and definitely nonstick. This is a recipe from my sister, who I will be thanking endlessly. If you’ve never tried making crepes, perhaps a certain upcoming romantic holiday is the perfect time to start.
If you’re like me and prefer not to wrangle the crazy restaurant crowds around Valentine’s Day, or if you are keeping things low-key, crepes are the way to go. They make a wonderful surprise for that significant person in your life, or for your galentines, or are a nice way to treat yourself to something fancy. Breakfast or dinner. This basic crepe recipe goes with any savory or sweet toppings you may desire, so feel free to add your favorites.
I am trying to pin down the exact point in life when Valentine’s Day goes from being an awesome day at school when everyone gives each other candy with a silly card attached to it, to the pressure-laden romantic holiday when you MUST be in love with someone. I think it happens sometime in middle school? If you can pinpoint the exact grade let me know. I prefer the silly cards and candy, and will be sending those to my nieces and nephews probably their whole lives. They don’t know that yet, but I am going to be that aunt.
Back to showing love through food. Making crepes does take patience, because it’s one at a time, baby. You should only have to grease the pan once really, before the first crepe. After that, it’s go time. Drop 1/4 cup of batter into the pan, swirl it around to even things out to the edges, and cook. Keep the heat on low to medium-low. Once the edges start lifting away from the pan you can slide a thin spatula under and flip. Repeat, repeat, repeat.
Diced strawberries or strawberry sauce are great ingredients to smother crepes with. For the cream, it’s chef’s choice. I used coconut cream to lighten things up a bit. Coconut cream is the wonderful solid layer that is at the top of the coconut can if you refrigerate it overnight. The thick cream separates from the coconut water and can be scooped off the top. Then you get the amazing coconut flavor with a teensy bit more health benefit. But a couple ounces of whipped cream cheese is also a delectable option, and can be substituted directly for the coconut cream.
I might even prefer crepes over pancakes now because of the wide range of topping options. You could host an entire brunch with them. Strawberries and cream are one of my favorite sweet combos, but you can use any combination of fruit, jam, peanut butter, chocolate, or there’s always NUTELLA. And then there are all the savory, more sandwich-like options too! Endless possibilities, people!
I tend to gravitate towards strawberries for Valentine’s recipes; they are after all one of my favorite foods of all time. I am seriously considering renaming The District Table to The Strawberry Blog. And strawberries happen to be perfect for this particular rosy red-filled holiday, next to a great candy pun.
- 2 tbsp butter
- 2 eggs
- ½ cup water
- ½ cup milk
- ¼ tsp salt
- 1 cup flour
- 1 pint fresh strawberries
- 2 tbsp honey
- 1/4 cup water
- 1 14.5 oz can coconut milk, refrigerated overnight
- ¼ cup powdered sugar
- ½ tsp vanilla
- Line up all of the crepe ingredients. Place the butter in a large glass bowl and melt in the microwave. Add the eggs, one at a time, whisking well so that the eggs do not start to scramble. Slowly drizzle in the water and the milk, still whisking constantly. Lastly, add the salt and flour and mix until incorporated.
- Heat a small (I recommend 8-inch) nonstick pan over medium low heat. Generously grease with butter. Measure out 1/4 cup of batter into the pan, and then swirl the pan to evenly coat. Cook for 2-3 minutes, until the edges start to lift off the pan. Slide a thin spatula under the crepe, flip, and cook for 2-3 minutes on the other side. Remove to a paper towel-lined plate. Repeat for remaining batter.
- As the crepes are cooking, top and diced the strawberries. If you'd like to make strawberry sauce, place the strawberries, honey, and water in a small saucepan. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the syrup is slightly thickened and the strawberries have broken down. Set aside.
- To make the cream, open the can of cold coconut milk and scoop the thick cream off the top, into a medium bowl. (The remaining coconut water can be reserved for other use, such as in a smoothie.) Use a hand blender to mix the coconut cream for 2-3 minutes until fluffy. Blend in the powdered sugar and vanilla. Keep cold until ready to serve.
- Whipped cream cheese can be substituted for the coconut cream, about 1/3 cup. Adjust sugar and vanilla to taste.