Crepes Galore!

"Weekends don't count unless you spend them doing something completely pointless."  ~Bill Watterson

Traditional Sweet Crepes

So, it's Saturday and the middle of finals for my comrades and I. Why not enjoy the weekend to the fullest and make some crepes I thought. I've been dying to make some of these for awhile anyways.

I decided to make two kinds: Chocolate Crepes and Traditional Sweet Crepes. Below are recipes and Pictures of my process. For those of you who have never made crepes, they are super easy. Personally, I think they are easier than Pancakes. You can serve them with anything too, from fresh fruit and Marscarpone to Nutella and jam. These are both sweet crepes, but maybe sometime I'll made savory crepes for you too :)

Crepe Toppings

Traditional Sweet Crepes

0.75 cups flour
1 teaspoon salt
1 cup milk
2 eggs
2 tablespoons sugar
1 tablespoon melted butter
0.5 teaspoon vanilla extract

Mix all ingredients together in a bowl until smooth. Wisk if needed until the lumps are gone.

Heat and grease a non-stick skillet, 8 to 15 inches. Heat should be on about medium high.
Add about 1/3 of a cup of batter to the pan and quickly swirl until pan is coated or batter is not spreading any longer. Flip when crepe looks solid and not liquid, or after about 1 minute. Let other side cook for another minute or so, then remove from pan and eat :) Repeat until batter is gone.

Chocolate Crepes

1 cup flour
3 tablespoon unsweeted cocoa powder
2 tablespoons sugar
2 large egg whites
1 large egg (whole)
1 teaspoon of oil (Canola)

 Mix all ingredients together in a bowl until smooth. Wisk if needed until the lumps are gone.

Heat and grease a non-stick skillet, 8 to 15 inches. Heat should be on about medium high. 

Add about 1/3 of a cup of batter to the pan and quickly swirl until pan is coated or batter is not spreading any longer. Flip when crepe looks solid and not liquid, or after about 1 minute. Let other side cook for another minute or so, then remove from pan and eat :) Repeat until batter is gone.

Both of these batters can be refrigerated in a closed container (Tupperware or a jar works great) for up to a day. 

A new twist on an old idea . . .

" The greatest good you can do for another is not just to share your riches, but to reveal to him his own." ~Benjamin Disraeli

With this I begin my very own blog. I write to share what I know about cooking and baking, and to learn from you what you know. I intend to use quotes to guide each kitchen adventure, trying to post once a week on average. Today, I'm just gonna start with something basic: Brownies. Now while I love chocolate, I generally do not like brownies, but I've experimented until I came up with this recipe for Brownies I cannot resist. They are perhaps a little untraditional, but certainly not un-delicious!

Cinnamon Chili Brownies

1.25 cups flour
0.25 cups cocoa powder
0.5 teaspoon of salt
3 eggs
2 cups of sugar
0.75 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon chili powder
1 table spoon cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees (F).


Stir together flour, cocoa, baking powder, salt, chili powder, and half of the cinnamon. Fold in walnuts if desired. Mix well. Set aside.

In large bowl, combine eggs, sugar, butter and vanilla. Beat with spoon until smooth. Stir in dry ingredients; mix well.

Spread batter evenly in 13 X 9 inch pan. Sprinkle with remaining cinnamon.

Bake in 350ºF oven for about 25 minutes. Do not overbake. Brownies are ready when edges are just set and center is still soft.

I personally like these sprinkled with a little powdered sugar fresh from the oven.

*** NOTE: These come out kinda like what my friends describe as "milk chocolate" brownies. If you want more traditionally chocolaty brownies, double the cocoa powder called for! ***