Homemade Crepes and Strawberry/Blueberry Preserves
Note the matching preserve stains on our t-shirts 😂
This morning I woke up on the right side of the bed and decided I was going to make an amazing homemade breakfast for Theodore and I! It was super simple but did take some patience. I used a crepe recipe from here, and wanted to share a few things that I discovered along the way that helped make them perfect. The preserves recipe came from Zoe Nathan!
Preserves:
5 cups berries
1/2 tsp salt
3/4 cups sugar
2/3 cup water
Put all of the ingredients in a large(ish...lol) pot and bring to a boil while covered, stir occasionally. (Side note: I used powdered sugar because I found out moments before making this recipe that I was out of granulated and it worked just fine! Just an option for ya 😋) Be sure to keep an eye on it because as soon as it's boiling you need to turn the temperature down to medium-low and let it simmer uncovered for around 25 minutes, stirring almost continuously. I'll be honest, I don't know how long it took my preserves to come together. I did a terrible job of paying attention to the time. I do think it took longer than 25 minutes for it to be finished; it might have been because of the different type of sugar. It wasn't in the recipe, probably because the recipe is for raspberries, but during the simmering phase I really squished up the strawberries and blueberries with my spoon- it didn't happen naturally.
To test for a finished preserve, scoop a little bit on a cold plate and swipe through with your finger. If the preserves run back together, they need to simmer longer. If they stay separated like above, they're all done!
After I let Teddy lick the spoon, I put the preserves in my little jar, covered it with plastic wrap and set them in the refrigerator to cool while I worked on the crepes!
Crepes:
2 eggs
1 tsp sugar
1 tsp vanilla extract
1 cup milk
1 cup flour
1 tbsp melted butter
1 pinch of salt
Put all ingredients into a blender and blend! Set aside at room temperature for 30 minutes. I don't know why, but with French food, you don't question weird steps like that 😂 During this 30 minutes I turned on Moana for Theodore and I but I'm pretty sure you can spend this time doing whatever you want 😉
Warm a skillet on just-under-medium heat. (The recipe calls for medium, but this made it super hard to keep up with the crepes for me) I melted a little butter on the pan before it reached completely medium heat, otherwise the butter burned quickly- and poured the batter into the pan while holding the pan. So the pan was not sitting on the burner while I poured the batter. You want to be able to swirl the batter around the pan quickly, before it really starts cooking. I found holding the pan off of the burner while pouring was the best method! When you begin to see bubbles, flip. It only takes a minute or so on each side. In between crepes, air out the pan so it cools down slightly. Otherwise when you put butter on again, it'll immediately burn. Also, when you pour in more batter, it will begin cooking too quickly to spread the batter out properly.
SO, 1. air out the pan for a minute. 2. Melt a tiny amount of butter on the pan. 3. Pour around 1/4 cup batter in the pan while still holding it up. 4. Swirl/spread batter around the entire pan quickly. 5. Set pan down on burner and flip when you see bubbles. Whew.
I was super proud of myself after this breakfast! Such a simple breakfast but quite a labor of love. All that mattered was that it was delicious- and Teddy seemed to love it, judging by the amount he got all over everything.
I hope these tips help you make some perfect crepes! If you have any favorite breakfast recipes, please send them my way! Thanks for reading!
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