Welcome to April’s Secret Recipe Club Reveal! In SRC, members are assigned another blog, search through the archives, bake up something delicious, and share it on reveal day!
I was assigned Maxine’s blog, Why Am I Not Skinny? Haha – what a great name for a food blog! Maxine is a South African blogger living in Brussels, Belgium. And she loves food, especially desserts!
There were so many delicious recipes to choose from! I actually made her Chicken & Broccoli Bake, but it was right after Easter, so I swapped out the chicken for ham and then I felt bad for changing the main ingredient for a SRC reveal. It was super delicious, so I blogged it separately and started looking again!
This time my eye was all for the desserts. Like this amazing Orange Ricotta Cake! Or Lemon Poppy Seed Cake! Or *be still my heart* Cappuccino Cake!!!
Then I remembered the whole “it’s the week after Easter” thing and that the Easter bunny brought SO. MUCH. CANDY. And there were still Easter sugar cookies. *sigh* no reason to make cake *sad face*
So I went half way and made Maxine’s amazing pancakes! I made the recipe exactly as Maxine did (I even weighed by ingredients!) but I renamed them crepes (sorry, Maxine!) because I’ve always thought of flat pancakes as crepes – maybe it’s a US thing?
My boys went wild for these! Plus they were super easy to make! There was a bit of a learning curve when cooking, but only one casualty, so I call it a win!
I also loved that these pancakes/crepes were served simply, with just a bit of butter and cinnamon sugar. The simple ingredients let the lovely crepe shine through instead of being buried cream cheese and/or fruit.
I went the brinner (breakfast for dinner) route on these, so I served them with a side of fruit and veggies! It’s simple and delicious and perfect for Sunday brunch (or brinner)!
Recipe from Why Am I Not Skinny?
100 g all purpose flour (scant 1 cup)
Generous pinch of salt
300 ml skim milk (about 1 ¼ cups)
1 tbsp canola oil
Place the flour and salt in a bowl and whisk to combine.
Make a well in the center of the flour. Crack both eggs into the well. Add the oil, and about 2 tablespoons of milk. Whisk the mixture, gradually incorporating the flour until the mixture becomes a thick paste.
Add the rest of the milk and whisk vigorously until the mixture is very smooth. Set aside to rest for 20 minutes.
Heat a 10-inch nonstick skillet over medium heat (brush very lightly with butter, if desired). Pour ¼ cup of the crepe batter into the hot skillet and swirl to evenly coat the bottom of the pan. Cook for about 1 minute or until the crepe is fully set on top and the edges just begin to brown. Use a rubber spatula to gently loosen the edges of the crepe. Then slide a spatula under the crepe and quickly flip. Cook for another 30 seconds then remove to a plate until ready to eat. Repeat with the remaining crepe batter, turning the heat to medium-low, if needed.
Serve with desired sweet or savory toppings. I served these crepes with butter and a sprinkling of cinnamon-sugar.
Mmmmm...I love anything with cinnamon and sugar...so tasty!ReplyDelete
Brinner! Genius, Amy. I love these. Yours look amazing. Thanks for posting with the SRC.ReplyDelete
thank you!!! you really did these justice!!!ReplyDelete
I love "brinner," great choice!ReplyDelete
I usually leave the crepe making to my son, but since he's been away at college, I haven't been able to enjoy them very often. I need to give this recipe a try. The crepes look just perfect!ReplyDelete
Beautiful! I haven't made crepes in years! I should give these a try! Great SRC choice.ReplyDelete
Oh my gosh, your crepes are beautiful! They look perfect! And great idea to keep them simple with cinnamon and sugar. I'm guilty of smothering crepes with cream cheese AND fruit :)ReplyDelete
Great looking crepes Amy.ReplyDelete
Those look delicious!ReplyDelete
These sound both light & delicious! I think having a little fresh fruit or even a lemon curd with them would be delightful for dessert.ReplyDelete
these crepes are STUNNING!ReplyDelete