I remember when we were growing up, we’d be so excited when mom was making pancakes or waffles for supper. It was like getting away with eating dessert without having to suffer through the rest! I understand now that my mom must have been pretty excited when it was pancakes/waffles-for-dinner night, too, as I now understand how quick they can be to whip up when you have nothing else kicking around in the fridge.
I don’t typically cook lunch around here for two reasons: (a) Because most days you can find me eating lunch in the staffroom of a nearby high school and (b) because that’s why I make supper — so we can have leftovers!
But there are days when you open the fridge and you just can’t justify eating anything in there and calling it a somewhat-balanced meal. Now that I have an almost-2 year old, I try a little harder to eat real food at meal times. One day when I was on Spring Break, I opened the fridge to find Nanaimo Layer Cake, Toasted Coconut Banana Bread, a bunch of condiments, milk, eggs and strawberries.
There was one point in my life when I would have gone for the cake. Those were my University days. That day, I went for the milk, eggs, and strawberries.
I have been dreaming about doing a dessert enchilada using crepes for a long time. Today was the day, and since crepes are a breakfast food and strawberries are fruit I thought I could probably justify eating it for lunch — as well as feeding it to my toddler.
I topped my strawberry s’more filled crepes with my mom’s warm vanilla custard sauce. This was always the best part of eating waffles at my parents’ house. When I was in University, I remember making instant pudding and heating it in the microwave to attempt to make this sauce for pancakes.
I guess I’ve come a long way.
So eat it lunch or breakfast or brunch or dessert — no one’s judging here!
- 4 eggs
- 1½ cups milk
- 1 cup flour
- 2 tsp sugar
- 3 tbsp butter
- 2½ cups milk
- 4 tbsp flour
- 3 tbsp sugar
- 2 tsp vanilla extract
- 1 egg
- Chocolate chips
- Sliced strawberries
- Mini marshmallows
- Make your crepes. Add all ingredients to the blender in the order listed. Blend until completely smooth -- you might have to stop and scrape down the sides.
- Heat a medium-sized pan over medium heat. Form one crepe at a time, adding about ⅓ cup batter (this will vary depending on the size of your pan and thickness you desire) and tilting the pan immediately to cover the whole area. Cook until top appears dry, about 30-45 seconds. Flip and cook 15-20 seconds longer.
- Stack on a piece of wax paper and set aside. Continue cooking until all batter is gone. Turn burner off and set pan aside.
- Make the sauce: To a small pot, add 2 cups milk. Heat to boiling over medium-high heat, being careful not to burn the milk.
- Meanwhile, in a small bowl combine ½ cup milk, flour, sugar, vanilla, and egg.
- When milk comes to a boil, add in the milk/egg/flour mixture and whisk thoroughly. Continue heating over medium heat until sauce thickens considerably. Remove from the heat and set aside.
- Assemble your crepes: In the middle of each crepe, lay a few strawberries, chocolate chips and mini marshmallows. Roll as you would an enchilada. Continue until all crepes are filled, or as many as desired. Leftover crepes can be refrigerated for up to 1 week or frozen for longer.
- Put pan back on the burner and heat over medium heat. Place as many crepes as will fit (I did 3 at a time) into the pan, with the seam down.
- Cook until crispy and golden, then flip and cook until the second side is golden as well.
- Serve with warm vanilla sauce.
Crepes adapted from Taste of Home.