Sunday, April 8, 2012

Vanilla Protein Crepes

Brunch is a messy business. It's hard to find that balance between serving breakfast food and lunch food. Do you have the same problem? And brunch is always an entertaining ordeal so the balance is important. I love the entertaining bit, but I'm still working on the perfect balance portion.  Come to think of it I don't think I have ever heard of anyone having brunch for the sake of having brunch. I am pretty sure the only time anyone has brunch is a holiday, or when you arrange it because you are having guests over.

Brunch has definitely taken over; no one hosts breakfast anymore. Is that because breakfast would be too early for everyone? I think so. It really makes sense. No one would ever want to host breakfast because you would have to be up at the crack of dawn to make sure everything would be ready when the guests show up. And the guests would be up at the crack of dawn as well because you want to make sure you are presentable at the breakfast. So this must have been how brunch was created. An excuse to start the party a little bit later, give everyone a bit more time, but still serve a hearty breakfast type meal and socialize. I also think that brunch must have been created to take away the taboo of drinking so early in the day. Mimosa anyone?

Crepes. Sounds simple. Recipe is simple. Seems like a nice treat for brunch. Construction? Not so simple. Presentation? Could have been better. Taste? Delicious. But give it a try. It is definitely an experience. When it comes down to it, crepes are really just fancy, skinny pancakes. And I know you can make pancakes.


Swirled in the pan.


Side deux.

Fancy filling.

Pretty table.


Oh, sorry. I forgot about my commentary. My mouth was too full...

Vanilla Protein Crepes
1/2 cup all purpose flour (can use gluten free if you would like)
1 scoop vanilla protein powder
1 cup milk (I used skim milk)
1 tsp vanilla extract
3 eggs

1. In a bowl combine all ingredients. Allow the mixture to rest for 30 minutes.

2. Heat a frying pan and spray with cooking spray. Whisk the mixture to ensure it is combined, and hasn't separated, then add about 3 tbsp of the batter to the pan. Swirl the pan around to quickly coat the pan with the batter. The batter should look very thin and should appear to have instantly cooked on the hot pan. After about a minute, the crepe should peel off the pan. Flip and cook for another 30 seconds or a minute.

3. Continue to whisk and then cook until all the batter has been used up. Serve the crepes immediately.

4. Serve with your favourite  fillings. Some great suggestions are yogurt and berries (my choice), peanut butter or hazelnut spread with bananas, or plain with maple syrup.

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