What nicer thing can you do for somebody than make them breakfast? – Anthony Bourdain
Breakfast during the weekend is a special time at our house. Not only because the whole family is together, but because my husband usually makes us a big batch of pancakes smothered with nutella. He doesn’t have much time during the workweek for breakfast, but on the weekends he’s like “the butcher, the baker, and the pancake maker“. Ok well, the butcher not so much, but he does love to make pancakes, brownies and cakes. Although it often goes unsaid we really appreciate his pancake breakfasts. Sometimes he’ll write the kids names, make animals or even a heart for me with the batter. It is really quite sweet. I think after a stressful week, getting up and making breakfast not only is an expression of love, but it is also a little cathartic. Kinda like Pancake therapy.
Well since he always makes us a great breakfast on the weekends, I decided one morning to make a special breakfast for him. One I knew he would LOVE. Nutella filled crepes. I used an old recipe I had found for Palacinka (which are Croation crepes). Although a traditional “palacinka” is spread with jam, you can fill them with whipped cream, cream cheese, and top them with chopped nuts, plain chocolate or other berries of your choice. I chose Nutella because it is among one of my husband’s all time favorite foods, along with pancakes (and in that order).
If you’ve ever thought about making crepes, but felt a little intimidated, you really shouldn’t be. It’s honestly almost like making pancakes. The main difference is in the batter. It’s thinner, cooks quicker and requires a little swirl of wrist to coat the pan. But even though it requires a little more speed than traditional pancakes, once you get into a rhythm with that circular motion, making a great crepe is not difficult to achieve. Here are a few tips and tricks to help you get on your way to a crepe filled breakfast:
- Refrigerate the batter for an hour prior to cooking. This helps the bubbles settle and will help prevent the crepe from breaking when you flip it.
- The Pan … Make sure you use the right non stick pan. I love my Rachael Ray 8″ nonstick Skillet for this. I don’t know what it is about this pan but it’s perfect for crepes.
- Temperature of the pan can and should be adjusted after your first crepe.
- Re-grease the pan every other time with cooking spray.
- Speed is key. Move quickly and don’t be intimidated if it’s not perfect. It takes a little practice and there is plenty of batter to use. Usually by the third crepe I have the technique down.
- Stack em’. As you prepare each crepe stack them on top of each other and cover them with a paper towel to keep them warm.
- Freeze extra crepes after you make them . Just stack them on top of each other with a piece of wax paper in between them. Then wrap them tightly with foil (or plastic wrap) and place in a freezer bag or storage container.
- Reheat the crepes. You can warm them up in a skillet or place them in the microwave at 50% power for about 1 minute (microwaves vary so this time is approximate).
- Broken crepes taste great. The most important tip for you don’t be intimidated by thoughts of the “perfect” crepe. Practice is the key and the most imperfect crepe is still great with your favorite topping!
My husband, along with our kids, really enjoyed this creped filled surprise. As a true nutella lover, he went right for the Nutella only crepe. He was so happy! It just goes to show you that the simple gestures in life are what make someone feel loved and appreciated. So go ahead and surprise someone with a special breakfast , it really is one of the best ways to show your love.
A word about Amazon Links: from time to time I post links to amazon for products that I use in a specific blog post. I do receive credit from amazon if you purchase this item through the direct link. As always I NEVER post or suggest a product that I do not use or sincerely recommend.