Despite what magazines might tell us about starting off the new year with a ream of resolutions and a shot of wheat grass, I know that I want my first breakfast of the new year to be as flavorful, rich, and bubbly as hopefully 2011 will be (I think this sentence needs a copy editor, but you get the idea). Save the egg whites for next week and instead have a late morning repast of candied bacon, mimosas (hair of the dog) and crepes filled with any of the following: lemon and light brown sugar (my fave), strawberry jam and fromage blanc, grated chocolate and sliced bananas, and for the savory person, shredded gruyere with sliced baked ham and dijon.
For making the crepes I think the most important thing is to make your batter the night before and store it in a pitcher in the fridge. Like most batters it’s just better after it’s had time to rest and chill.
The recipe below made barely enough for six adults and two kids (probably because one kid had somehow eaten four crepes instead of her allotted two before anyone realized). So if you have more people over or the people you’re feeding are the ravenous type, keep that in mind. If you’re just making breakfast for yourself and maybe someone who slept over…then I’d stick with these proportions and refrigerate any leftovers, they are still very tasty lightly reheated.
Recipe for Crepe Batter (adapted from Julia and Jacques Cooking At Home)
In a bowl or blender combine: 1 cup all-purpose flour, 3 large eggs, 3/4 cup milk (preferably whole or 2%), 1/3 cup melted butter (let it get to room temperature before adding), 1 tbsp sugar (optional),
