Crazy for Crepes

While my stint in Mobile, AL was short (11 months) and not-so-sweet, I definitely left the city having made some wonderful memories with some really great people.  I made friends with a military couple stationed at NAS Pensacola and spent many a weekend at their house.  They were such a unique and talented pair in so many ways and one of the best things about them is their love for entertaining. Wade and Jackie are wonderful hosts and make anyone who enters their house feel like part of the family.  Wade (Commander Mikulla) is a navy pilot and can grille anything, smoke anything (food only, I mean), etc.  His wife, Jackie, is a radiology technician-turned-Super-Mom who is a fearless expert in the kitchen.  Neither of them let your wine glass go shallow or leave your coffee cup empty.  One of the best memories I have is waking up to brunch on Sunday mornings at their Florida home....crepes with fresh fruit, blueberry sauce, yogurt, and whipped cream, beef bacon, and english muffin-arugula-white cheddar-and egg sandwiches.  Now, I am a beanpole by choice and prefer to stay that way...BUT, I ended up gaining about 8 pounds last summer between staying at their house and then graduating school and going through the transition phase to real life (ugh).

So, when I moved away from Mobile and said goodbye to these lovely people, Jackie gave me her crepe recipe and I have made it over and over again for guests and family alike. Crepes are so versatile and can go either way: savory or sweet.  I have yet to try making any savory ones, but after trying some in Portugal...that is definitely on my cooking list. I have attached the recipe (and Jacks- I hope that is okay with you for me to share!!) for the crepes and also one for a blueberry sauce that I use which  is quite similar to hers. I also included my own recipe for a crepe suzette sauce and traditional crepe/cannoli cream.

Jacks and Wade...love you guys.


Jackie`s Crepes
1/3 c all purpose wheat flour
1/3 c all purpose white floud
3 eggs
1 1/4 c skim milk

Optional (but in my opinion necessary):
ground flaxseed mill
wheat germ
splash of vanilla
brown sugar

Combine all ingredients.  Batter should be very runny.  If too thick, add more milk.  Spray a non-stick frying pan (small) and heat over medium high.  Once pan is hot enough, pour about 1/4 c of batter into skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe until the bottom is light brown, then flip and do the same with the other side. (Usually about 30 to 45 seconds) Repeat with rest of batter and set each crepe aside to cool.  Serve with vanilla yogurt and fruit and top with blueberry sauce (see below).

*Variation 1: Crepes Suzette 

1 1/2 cups orange juice 
2 tablespoons honey 
2 teaspoons grated orange zest 
2 tablespoons triple sec

In a large skillet over high heat, bring the orange juice to a boil. Add the honey and zest, reduce the heat to a simmer, and cook until the mixture is slightly reduced to a simple syrup consistency, about 5 minutes. Remove from heat and add the alcohol. Serve warm over a warm, folded crepe.


*Variation 2: Traditional Crepe/Cannoli Filling 

1/2 c marscapone cheese
1/2 c ricotta cheese
1/3 c powdered sugar

Combine and serve as crepe or cannoli filling.



Breakfast Blueberry Sauce 
1/2 c white sugar
1 T cornstarch
1/3 c water
2 c frozen blueberries
1 t lemon zest
1 t lemon juice

Combine sugar and cornstarch in a 2 qt saucepan.  Gradually stir in water and dissolve starch/sugar.  Add blueberries and bring to a boil of medium heat while stirring constantly.  Boil for 1 minute.  Remove from heat and stir in lemon zest and lemon juice.  Serve warm as topping for crepes, pancakes, waffles, or cheesecake.

• Nutrition tidbit- NEVER add lemon juice to any recipe that involves boiling water until the very end.  The vitamin C in lemon juice is a water-soluble vitamin and is therefore, easily lost when cooking with water.  It is also very heat-sensitive.  For this recipe, such a small amount of water and lemon juice is actually used so it`s not as crucial.  However, the nerd in me just thought I should share :). 
• Nutrition tidbit- Blueberries are an antioxidant-rich fruit (one of the best actually), particularly Vitamin C.  They also contain Vitamin A which itself is not considered an antioxidant; However, it`s precursor, Beta Carotene, is.