Sweet French crepes with one of our favorite fillings, chocolate and bananas, make for a fun breakfast treat!
Happy Mother’s Day!
Each year I grow more and more thankful for the beautiful, strong, and Christ-filled woman that my mother is. She has taught me so much about what it means to face challenges in your life head-on and selflessly while staying strong and using them to become the person you want to be.
Not to mention, she will always be the best, most inspirational cook I know.
It is also my mother’s French Canadian roots that inspired my interest and love of French language, culture, and food.
So, I think it is more than fitting for my Mother’s Day recipe to be a classic French treat.
While the French eat their crepes sweet or savory, and mostly for dinner or dessert, American have extended the dessert crepes to a breakfast dish.
Crepes are essentially thin and light, egg-y pancakes. On the sweet side, they can be filled with quite a number of fillings, from an indulgent smear of Nutella or a sprinkling of sweet liquor to a healthier mix of berries and yogurt.
Whichever way you take them, these crepes make for a fantastic breakfast treat.
- ½ c unbleached all purpose flour
- ¼ tsp salt
- 2 eggs, lightly beaten
- ½ c milk
- 1 Tbsp cold water
- 1 Tbsp butter, melted and cooled slightly
- Nutella and banana
- Grand Marnier
- Butter and sugar
- Bananas and peanut butter
- Strawberries and chocolate sauce
- Whipped cream and berries
- Butter and cinnamon
- Powdered sugar and maple syrup
- In a medium bowl, mix together flour and salt. In a separate bowl, mix together egg, milk, water and melted butter. Add wet mixture to dry mixture and mix until combined. (Your batter will be much thinner than typical pancake batter.) Set the batter aside to rest for 15 minutes.
- When you are ready to cook your crepes, heat an 8” skillet over medium-high heat. Coat the bottom of the skillet with a little butter. Pour enough batter into the hot skillet to just barely coat the skillet, turning the pan so that the batter covers the entire bottom.
- Cook the crepes for 1-2 minutes on the first side. (If the skillet has been properly greased, a firm shake will release the crepe from the skillet when it is ready to flip.)
- Flip the crepe when the top is starting to look dry, and cook for an additional 10-15 seconds on the second side.
- Remove the crepe from the pan and wrap in a tea towel to keep soft and warm. Re-grease the skillet if needed and repeat with the remaining batter.
- To serve, place a layer of filling down the middle of the crepe and fold the sides over the filling.
Join us as we celebrate Mom! Thanks to Heather at Hezzi-D’s Books and Cooks for hosting this week!
Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother’s Day!
Mother’s Day Brunch:
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D’s Books and Cooks
- Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita’s Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
Mother’s Day Entrees:
- Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
- Lemon Risotto from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
Mother’s Day Sides:
- Spaetzle from Magnolia Days
Mother’s Day Desserts and Drinks:
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Fresh Fig and Walnut Pie from Vintage Kitchen
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Coconut Pies from La Cocina de Leslie
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom’s Apple Crisp from Cravings of a Lunatic
- Mom’s Texas Sheetcake from Daily Dish Recipes
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni’s Food
- Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Don’t forget to join the #SundaySupper chat on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the
#SundaySupper hashtag, and remember to include it in your tweets to join
in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Do you have your ticket to the Food and Wine Conference yet? If not, there will be a special $100 discount available tonight only on the full
conference pass if you participate in the #SundaySupper twitter
chat from 7 to 8pm Eastern Time, and purchase your ticket during the
chat. The discount code is: SundaySupper. We hope to see you there!