I love breakfast on weekends.
I don’t eat breakfast throughout the work week, and when I do, that means a bowl of granola and yogurt eaten sloppily while checking my emails. The weekends are different. For my boyfriend and me, the weekends mean waking up late, grinding up some coffee, and cooking up something nice to share. Its a nice little tradition that I think I’ll be keeping up.
I grew up with an openness to everything instant – noodles, coffee, and yes, pancakes, to name a few. I think since I’ve been so used to it, I have either been lazy or intimidated to try to actually make anything from scratch.
For our anniversary a few weeks ago, I woke up early and made Crepes for the first time. We aren’t the type to make a big deal out of couple themed occasions. However, for the sake of celebration, the experience, and the hell of it, I thought that making breakfast from scratch would be a good gesture.
He is a fan of thin Crepes with lemon and sugar but since I saw some apples I thought I can make some apple filling, and it was delicious and incredibly easy to make. I’ll put the recipes for both below.
[recipe title=”Easy Apple Crepes” servings=”2-3, depending on how hungry you are” time=”20 mins” difficulty=”six year old level easy”]
For the crepes
- 1 cup plain flour
- 1/2 cups milk
- 1/2 cups water
- 1/4 tsp salt
- 2 eggs
- 20g Melted butter
For the apple filling
- 2 red apples
- 1/4 cup brown sugar
- 1/4 cup cream
- For the crepe – Whisk eggs and butter in with dry ingredients. It will come together as a lumpy mixture. Mix in the wet ingredients bit by bit until smooth. Set aside.
- For the apple filling – Peel and slice the apples to thin wedges. In medium heat, melt the butter and add in the apples and cinnamon. Mix in brown sugar and cream. Leave to cook until apples are soft.
- Heat a greased crepe pan or non-stick frying pan. Pour in a small amount of batter. It has to only be able to cover your pan bas with a thin layer. You will know it is ready when the eges begin to curl, in about 2-3 minutes. Turn and cook for a few seconds.
- Plate the crepe with the filling inside it, sprinkle with sugar and cinnamon.
- To grease the pan when making the crepes, keep a kitchen towel with oil in it. This way you can just wipe the pan base to coat every time you have to pour in the batter.
- Can’t be bothered to make the filling? Roll them up, squeeze a lemon on them, and sprinkle sugar over them.