“Gourmand Kids!” the Star Tribune asked what my boys eat…

Print Print   |  Print Email this to a friend   |  January 23, 2008
Filed Under breakfast, dessert, kids, recipe

crepes

May Chen asked me what I fed my boys when they were little, as part of an article she wrote for Cribsheet, a blog about kids at startribune.com. My guys are very adventurous eaters, borderline extreme. Yeah, they will try anything, once. The raw oysters were not a huge hit but sushi is a favorite. I suppose they have to draw the line somewhere, for now! Read about some of their favorites and our family philosophy on food!

As part of the article I gave her a recipe for crepes, because my boys LOVE them, depending what you fill them with they can be a meal or a sweet treat!!!

For the recipe and a demo on making crepes read on:

Crepe Batter:

1 1/4 cups unbleached all-purpose flour
1/4 cup whole wheat flour (king arthur “white whole wheat” is great for kids who don’t think they like Whole wheat flour!)
1 teaspoon salt
1 teaspoon sugar
3 large eggs
1 1/2 cups whole milk (plus a little more if needed to get batter to resemble maple syrup)
2 tablespoons unsalted butter, melted

Whisk together eggs until well blended. Add milk and butter to eggs.

crepes

Pour egg mixture into the dry ingredients and slowly stir until well combined. Don’t worry if there are a few small lumps. Let the mixture sit for about 30+ minutes (or it can be made a day ahead). All the lumps will dissolve as it is sitting. Once the batter has sat check it to make sure it is thin enough. It should resemble maple syrup. If not, add extra milk until it does.

crepes

crepes

Heat a well seasoned crepe pan to a medium heat. Add a small pat of butter to the pan and then wipe it off, just leaving the butter residue.

crepes

crepes

Ladle a small amount of batter into the pan, just enough to thinly coat the bottom when you swirl it around, the amount will depend on the size of your crepe pan. It should be thin and lacy on the edges. Allow to cook until the crepe is golden brown on the bottom, about 1-2 minutes.

crepes

crepes

Flip it over and cook for another 30-60 seconds. Repeat with the rest of the batter.

crepes

crepes

My kids are usually standing by my side and telling me how to fill them as they come off the stove.

crepes

Here are just a few of their favorites that I either roll up like a log or fold in quarters:

nutella
fruit preserves and butter
ham and cheese (I melt the cheese and fry the ham)
fresh fruit and cream
maple syrup (messy but tasty!!!!)
marmelade
crepes

del.icio.us Google StumbleUpon Yahoo

Print Print   |  Print Email this to a friend

Comments

9 Responses to ““Gourmand Kids!” the Star Tribune asked what my boys eat…”

01/23/08 9:40 pm amanda said...

Mmm I love nutella crepes! but talk about a sugar high. i’ve never made them on my own though. I normally use this storebought mix from trader joes.
01/23/08 9:49 pm zoe said...

Hi Amanda,

Hmm? I’ve never seen the crepe mix at Trader Joe’s. I was just there this evening picking up King Arthur Flour, which they sell for less than anyone!!!

I’ll have to check out the crepe mix. Although it is so easy to make yourself, you should give it a try!

I usually give the boys one nutella crepe after they eat something good for them. Otherwise I’d be peeling them both off the ceiling!

Zoë
01/24/08 10:24 am amanda said...

haha that’s normally how I am after I eat some nutella crepes! I literally am bouncing all over the freaking house. I just looked at the box from TJ’s and it’s actually swedish crepes. I think they are thinner and a little more delicate than the originals.
01/25/08 12:19 am Cakespy said...

Mmm, nutella crepes–they do kind of make you crazy. Thank you for this lovely reminder to get some supplies!
01/25/08 9:01 am zoe said...

Hi Cakespy,

Thanks for visiting and let me know how the crepes are and what you fill them with. I’m always looking for new ideas!!!

Zoë
01/25/08 9:03 am zoe said...

Hi Amanda,

When I go to Trader Joe’s am I looking for a mix or pre-made crepes. I just want to see what you are referring to.

Thanks, Zoë
01/26/08 10:37 am amanda said...

Yah its premade mix and its probably next to their pancake mixes. It’s in a blue box and they are called swedish crepes. You should try them, they are really easy. But they are super thin and delicate.
03/7/08 8:27 am tracy martin said...

a friend of mine once visited and kept us all happy (and up late!) making crepes and simply drizzling fresh lemon juice squeezed over at the end, then rolling up and then sprinkling w/ confectioners sugar (just a little) so a kind of tangy sweet one….delicious!
also – question on bread zoe:
i’m on my 4th or 5th! batch of the master recipe BUT -
my very first was the best!
since then , the ‘crumb’ has been a little denser , a little softer and less airy – kind of like ‘normal’ sandwich bread..what am i doing differently?? (or , in my opinion WRONG!)
thanks~
tracy
ps – where should i check for your response? thanks again.
03/12/08 8:22 pm zoe said...

Hi Tracy,

It sounds like maybe you are over-handling the dough or it isn’t rising long enough.

The other possibility is that the dough is too dry? Did you switch flours?

Let me know if any of this sounds right and if not, we’ll think of something!

Zoë

Leave a Reply




Foodbuzz 2009 Blog Awards Nominee

SAVEUR.com's Sites We Love