Sunday brunch: Oh crepe

Homemade crepes with cranberry "preserves."

This is one of Giselle's favorite weekend breakfasts (though ideally it'd be served with some quality dulce de leche, which we haven't been able to find anywhere up north). These were again made with half white/half whole wheat bread flour. Hilariously, last time we made crepes we tried to use pastry flour, and were mystified when they kept falling apart as we tried to flip them. Based on today's success, this seems to be because the higher gluten content of bread flour helps the thin batter hold together better during cooking.

The cranberry "preserves" were made by cooking the remainder of our frozen cranberries into a sauce and sweetening to taste.

Try Giselle's family crepe recipe at home!:

CREPES

Dry ingredients:
3/4 cup flour
1/2 tsp salt
1 tsp baking powder
2 tbsp powdered or confectioner's sugar

Wet ingredients:
2 eggs
2/3 cup milk
1/3 cup water (this is for all-purpose flour; if you are using bread flour, increase to 2/3 cup water)
1/2 teaspoon vanilla extract, or grated lemon rind, or almond extract

Whisk the dry ingredients together in one bowl, and separately blend the wet ingredients in another. Make a well in the dry ingredients and pour in the wet. Mix with a few swift strokes, being careful not to overmix. (It will be a little lumpy.)
Preheat a frying pan over low-medium heat and grease with a little butter. Add a small amount of batter, and then lift up the pan and tip it around in all directions so that the batter spreads out into a thin layer. Set it back down and wait until the top of the crepe looks dry. (E.g. when it stops glistening.) Then gently flip it over. Let it cook for about ten seconds, and then remove.

Serve by spreading on a layer of jam, lemon juice and powdered sugar, dulce de leche, or honey, and then rolling up the crepe. Sprinkle a little powdered sugar on top.