when there’s time in the mornings i tend to make pretty elaborate breakfasts, which then turn into brunches so i end up eating a total number of 3.5 meals on the weekends. here’s a recipe for crêpes filled with apricots that has become a staple when i remember to set the milk and eggs out overnight to come to room temperature.
Palatschinken, or dessert crêpes. adapted from Desserts by the Yard. please look up how you would pronounce the name, because i don’t know.
makes a dozen
for the crêpes
- 3/4 cups plus 2 Tbsp all-purpose flour,
if you are in a pinch, equal parts of bread flour and cake flour also makes for a good substitute, but like most normal people, and unlike me, you probably have actual all-purpose flour on hand instead of the two less conventional flours.
- pinch of salt
- 1 Tbsp sugar
- 2 large eggs, at room temperature
- 1 Tbsp unsalted butter, melted and still hot, plus more for cooking the crêpes
- 1+1/3 cup milk, preferably whole, at room temperature
- 1/4 cup plus 3 Tbsp heavy cream
- make the crêpes: sift together the flour, salt, and sugar and set aside.
- in a medium bowl, whisk the eggs until broken up. add the hot butter in a stream, then whisk in the milk, being careful not to incorporate too much air. whisk in the flour mixture and then the cream until smooth.
- alternatively: place the eggs, hot butter, and milk in the blender. with the machine running, add the flour mixture, then the cream. blend for about a minute.
- set the batter aside, covered, to rest for 30 minutes to an hour. this is the most difficult part.
- heat an 8-inch crêpe pan or omelet pan over medium-high heat until it feels hot when you hold your hand above it. on a gas stove, it takes about 5 minutes. i don’t have an electric stove, so i don’t know about the timing on that one.
- brush pan lightly with melted butter. ladle in a scant 1/4 cup of batter (~3 Tbsp) and tilt/swirl the pan to spread the batter evenly. i usually swirl.
- cook until the surface of the crêpe is covered with bubbles and the edges can easily be lifted away from the pan, so that you can see if the underside is golden, about 2 minutes. when the underside is golden, flip carefully and cook the other side for ~30 seconds.
- layer the crêpes within parchment paper while you cook the remainder of the batter. sneaking a bite, or several bites, is allowed at this stage. crêpes may be stored, stacked within the parchment papers, in an airtight container, for 2 days in the refrigerator, or up to 2 weeks in the freezer. but i highly doubt they will make it that far.
- crêpes may be served with powdered sugar, Nutella and sliced bananas, apricot filling, or cinnamon apple. i will list the recipes for the latter two below.
- 1/2 cup sugar
- 2 cups fresh orange juice, from 4 large oranges
- 1 vanilla bean, split, seeds scraped out and reserved
- 9 ripe apricots, halved and pitted
- 1 Tbsp fresh lemon juice
- confectioner’s sugar, or powdered sugar, sifted
- for the apricot filling: in a medium saucepan, combine the sugar, orange juice, and the vanilla seeds and bring to a boil.
- boil to reduce the mixture by a third. add apricots, turn the heat down to medium, and cook until softened, for 4 to 5 minutes.
- stir in the lemon juice, set aside. filling can be refrigerated for up to 1 week.
cinnamon apple filling
- 1 large apple, cored, sliced thinly
i prefer fuji, or another good eating apple, because they stay intact after cooking
- 1/2 Tbsp ground cinnamon
- 1 Tbsp butter
- for the cinnamon apple filling: in a medium skillet over medium-high heat, melt the butter and allow to brown slightly.
- add the apples, stir to coat with the butter, then add the cinnamon. stir to coat the apple slices. cook for about a minute to let out some of the apple’s juices, then reduce the heat to low-medium and cook until the apples are tender, but still intact, about 5 minutes. serve warm with the crêpes.