Tender and light, these Breakfast Crepes are perfect for both sweet and savory fillings.
Inside of an old cookbook called Pirate’s Pantry – treasured recipes of Southwest Louisiana – are some fantastic recipes. The cookbook was given to me by my husband’s grandmother.
There are some interesting recipes in this book that make me cringe. Let me give you some examples: the Drunk Squirrel, Gator Meat Balls or how about Dove and Squirrel Gumbo.
Yea, not touching those.
But there are plenty of Cajun gems in there too. Seafood dishes like Shrimp Etoufee, Blend of the Bayou, and Shrimp Pomme de Terre. I have yet to try most of them, but I am working on it. Like the Pink Squirrel – which is a cocktail and rest assured has no squirrel in it.
Besides all the Cajun goodness, there are plenty of staples – like these French crepes. Tender and light, they are perfect for both sweet and savory fillings. If I’d had any Nutella in the pantry, I might have smothered them with it this morning. Which is why I try not to keep Nutella in my pantry (I have no self control around it or any sweets really). So instead I topped them with a delicious spiced apple compote.
No fancy crepe pan necessary – just a regular 12″ saute pan and a spatula. It might take a few crepes to get the hang of the thickness and how to turn them easily, but no matter how thick or thin – they’re delicious!
- 4 small/medium apples, peeled, cored, and cut into ½" slices (I used 2 granny smith and 2 pink lady)
- 2 tablespoons sugar
- ¼ teaspoon freshly ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter or coconut oil
- ½ cup apple cider
- 1 tablespoon fresh lemon juice
- In a medium bowl, combine all the spices, sugar and salt.
- Add the sliced apples and turn to evenly coat with the spices.
- In a large skillet, melt the butter or coconut oil over medium-high heat. Once melted, add the fruit mixture and cook, stirring occasionally for 7-10 minutes until the fruit is starting to brown on the edges.
- Add the apple cider to the skillet and reduce heat to low. Simmer until the apples are tender, but not falling apart - 15–20 minutes - stirring occasionally. Add a couple tablespoons of water if there is not enough liquid in the pan.
- Once the fruit is tender, let it cool slightly and stir in lemon juice.
Inspired by a recipe in BonApetit.
- 4 eggs
- 1 cup flour, sifted
- 1 teaspoon salt
- 1 cup whole milk (options: almond, soy or coconut milk)
- ½ tsp vanilla
- 3 tablespoons butter (options: coconut oil or non-dairy butter)
- Beat eggs, flour and salt in a bowl.
- Melt the butter over medium heat in the same saucepan you intend to cook the crepes in.
- Add the milk and vanilla to the egg/flour mixture - mix to incorporate.
- Slowly add the melted butter from the saucepan, whisking as you go.
- Cook about ⅓ cup of batter at a time for each crepe. Pour the batter in the saucepan and quickly swirl it around into a thin layer coating the entire bottom of the pan.
- The crepe should take about 30 sec to 1 minute to cook depending on your thickness.
- Once the edges start to look a little crisp and tiny bubbles form throughout the crepe that side is done.
- Pick up the edges and slide a spatula under it to flip it and cook the second side about 15 seconds. Many recipes don't flip it, but I do!
- Top with fruit compote, a dash of cinnamon or powdered sugar.
- If making a bunch at once, separate each with a piece of parchment paper and keep warm in the oven.