Today, homemade c-r-e-p-e-s spell b-r-u-n-c-h.
While most any other time of the year I lean more toward get togethers via BBQs and dinner parties, sometime between Easter and Mother’s Day my cravings for celebrating with brunch hit an all-time high.
But I think it’s a lot more fun when all hands are on deck, so breakfast and brunch become a little more DIY.
Let’s DIY-ify a Brunch
For my DIY brunch, I shopped about Farmers Market and found a bevy of breakfast vittles. From Minnesota’s Eichten Farm’s Rise ‘n Shine Breakfast Assortment to who can say “no” to South Carolina’s Callie’s Pantry Box with biscuits and Bloody Mary mix in the lot? It was hard to pull away from that one.
But knowing I was in search of a hands-on DIY brunch, I was stoked to find California’s own Ventura County-based Lourdes Gourmet Bordeaux Gift Crate (bonus! delivered in a recycled wooden champagne crate that I’ll definitely be saving for future use) because it had both savory and sweet fillings that paired perfectly with the homemade c-r-e-p-e-s.
My wooden crate came filled with Lourdes Gourmet’s Sweet Mango Spread, Guava Jam, Coconut Spread and Dulce de Leche sauce balanced out with herby Chimichurri and spicy Pineapple Jalapeño jelly. Plus 1 wheel of swiss, 1 wheel of brie plus almonds and crackers to make for a completely snackable set.
Fillings galore! Now, the fun begins when I started assembling the extra ingredients to add to the Lourdes spreads for stuffing into the homemade crepes.
But my Farmers Market delivery was just the beginning. I assembled a bunch of additional toppers to mix and match. Try as many as you like or choose your own:
- Fresh berries, like strawberries, raspberries, pomegranate seeds or blueberries
- Fresh fruit like bananas, kiwi, pineapple or star fruit
- Coconut flakes or granola
- Chocolate covered cocoa nibs or chocolate chips
- Whipped cream sweetened with powdered sugar and vanilla
- Nuts like almonds, pistachios, macadamias or pecans
- Maple syrup or hot fudge
- Powdered sugar
- Soft cheeses like brie, goat cheese, ricotta or boursin
- Fresh herbs like basil, mint and chives
- Sauteed mushrooms, spinach and caramelized onions
- Stewed chicken or pulled pork
- Peanut or almond butter
Mix and match the flavors and toppings for mouth popping bites that will make building your own breakfast…actually…dare we say, FUN.
Here are some of the combinations I created. Now let’s see where your cravings lead you.
Brie, pineapple jalapeño jelly and fresh berries
Dulce de leche, coconut spread, cocoa nibs and coconut flakes
Coconut spread, fresh berries, whipped cream and powdered sugar
Guava jam, coconut spread, flaked coconut
Goat cheese, chimichurri spread, mango spread, almonds, fresh basil
Now, How About Those Crepes
One of the things I love most about crepes is I can serve them at room temperature. So I can make them the night before. So I’m not in a frenzied rush finishing up my cooking duties when my brunch pals arrive.
You can use either a specialty crepe pan (and look like a serious pro with this one) or be like me and use a 7-inch, non-stick egg fry pan with just a scant, scant bit of butter with each crepe. Pour the batter in one fell swoop and rotate the pan so the batter sits evenly in the pan.
I have a gas stove and medium heat is my crepe making happy spot. With a little practice, you’ll find yours. And don’t flip those babies until they’ve nearly completely set on the top then one flip is all they need.
Sweet and Savory Crepes
- 4 large eggs
- 1 cup milk
- 1 cup cold water
- 1 1/4 cups sifted all-purpose flour
- 3 tablespoons butter melted
- 1/2 teaspoon salt
Stuff crepes with
- Fresh berries or sliced fruit
- Assortment of jams or jellys
- Savory or sweet spreads
- Soft cheeses
- Sautéed vegetables like spinach onions or mushrooms
- Whipped cream
- Nuts chocolate, coconut, fresh herbs
Mix all ingredients in a blender on high speed for about a minute. Refrigerate for about an hour.
Over medium-high heat, melt a scant bit of butter in a 6 to 7-inch crepe pan and use a 1/4 cup measuring cup to spoon batter into the pan. Cook until the surface is bubbly then flip the crepe and cook for another 30 seconds or until golden brown. Remove from the heat and stack until ready to use.
To layer with spreads and other toppings, spread 1/4 of the crepe with filling, fold in half and then fold over again. Top with more spreads, toppings or powdered sugar.
Crepes can be made several hours before serving and kept at room temperature.
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