If you've always assumed crêpes have to be made just before serving, think again. Celebrated Manger food blogger Mimi Thorisson prepares these delicious, cinnamon-flecked pancakes, featured in her new cookbook French Country Cooking ($28; available for pre-order on amazon.com), up to six hours in advance, sealing them in a chamber MacGyvered out of a plate, a towel, and a bit of plastic wrap (see step five below for the easy how-to) to keep them warm and moist. When it's time to serve, she simply fills them with cream and diced berries. Voilà!
Whip up a batch at home with the recipe below. It'll make your mornings that much easier.
CINNAMON CRPES WITH CREAM AND STRAWBERRIES
Serves: 8 (20 to 25 crêpes)
Active Time: 45 minutes
Total Time: 45 minutes
2 tbsp unsalted butter
1/3 cup sugar
2 large eggs
2 cups whole milk
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp fine sea salt
1 cup heavy cream
1 cup diced strawberries
1. In a small 8-inch sauté pan, melt the butter. Remove from heat and set aside to cool.
2. In a large bowl, whisk together the sugar and eggs for a minute. Gradually whisk in milk and vanilla. In a separate bowl, whisk together flour, cinnamon, baking powder, and salt. Whisk flour and milk mixtures together until you get a smooth, fluid batter. Finally, stir in melted butter.
3. Return sauté pan to medium-high heat. When the pan is very hot, spoon 2 tbsp of batter into the pan, swirling the pan to cover its surface evenly. Cook for a minute or so, until the edges start browning. Lift edges slightly with a butter knife, then flip crêpe and brown the other side, about 30 seconds.
4. Transfer to a plate and continue cooking the remaining batter in the same fashion, stacking crêpes on top of one another. This will yield 20 to 25 crêpes.
5. When finished, cover stack with an inverted plate, wrap it in a clean kitchen towel, and cover with plastic wrap or a plastic bag to keep crêpes moist and soft. You can make them up to 6 hours in advance.
6. Just before serving, whip cream until it holds soft peaks. Spoon a tablespoon into the center of each crêpe along with a sprinkle of diced strawberries. Fold crêpe in half and then in half again to form a triangle. Serve immediately.
For more fall recipes, pick up the October issue of InStyle, available on newsstands and for digital download now.