I can’t think of a better way to start off a weekend morning! We keep things pretty simple during the workweek, but when the weekend comes, I love to step it up a bit. There’s a certain indulgent feeling I crave that comes from a leisurely morning, complete with breakfast and a nice cup of coffee over hours of catching up. Usually we like to spend an hour or two catching up from a busy week and discussing a plan of action for whatever needs to be done. On more adventurous weekends when we’re away from home, I like to make something ahead to have breakfast and coffee with a view, (for a good idea of what I’m talking about check out this Instagram photo). I have yet to make crepes on the side of the road on a camp stove, but these are good enough to attempt something that crazy! I thought about filling them with whipped cream, but in the end the chocolate pudding filling won out. It could be because I’m a complete chocoholic, but the chocolate on chocolate in this recipe is just so good.
I paired these crepes with fresh raspberries because they’re Tyler’s favorite berry, but strawberries are equally as good!
I like to make the pudding first, and set it aside while the crepes cook. You can also make the pudding the night before to make the morning even easier, and just warm it back up before filling the crepes.
Tip: When cooking crepes it’s important to have a really good non-stick pan that’s not past it’s prime. That way there’s no issue with crepes sticking to the pan. Another thing to watch for is not to overfill the pan, crepes should be thin and delicate. And on that note, to turn crepes without tearing them, I use a spatula to carefully lift a side of the crepe. Then I use my fingers to carefully pull it up off the pan and turn it over, (being extremely careful not to burn yourself as well).
So cheers to the weekend and more slow mornings! 5 from 11 reviews
