Breakfast is essential for holiday entertaining, especially if you have people staying in your home. These make-ahead crepes can be pulled out and re-heated all week, so they’re the perfect quick, easy breakfast! They also have a very holiday twist that the whole family will love - from the chai spice and the maple sweetness to the bright red fruits and the snowy dust on top, they’re perfect for this time of year!
If you’ve never made crepes before, you will discover flipping them can be tricky for a novice cook and even for an experienced one (me!). I’ve never gotten down that whole wrist flip thing! That’s where my RAD USA non-stick pan has saved the day for me. It’s light, incredibly non-stick, and the best part is it has what I call a “flip lip” at the top - making flipping everything from crepes to omelets easy peasy! Everyone needs one of these essential pans in their cookware collection (P.S. - it’s the perfect gift for the cooks in your life. Read more about the Rad Pan and how to purchase it on their website: https://radusa.co.
Crepes:
2 eggs
1 cup milk
1/4 cup water
2 tablespoons melted butter, plus more for greasing the pan
1 tablespoon maple syrup
1 teaspoon chai spice (can be found on the spice aisle or you can make your own)
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
Pomegranates, for serving
Apples, for serving
Powdered sugar, for serving
Cream:
1/2 cup plain yogurt
3 tablespoons maple syrup
In a high-speed blender, add the eggs, milk, water, butter, maple syrup, chai spice, vanilla extract, and flour. Blend together until smooth - about 10 seconds. Place in the fridge for at least 1 hour - this helps the bubbles go down, which also helps keep the crepes thin and sturdy. Meanwhile, make the cream in a small bowl by mixing together the yogurt and maple syrup.
Heat a small nonstick pan over medium-low heat and coat the bottom with butter. When hot enough, pour a about 1/4 cup of the mixture in the pan and swirl around until the bottom of the pan is covered and the batter is thin. Cook for about 30 seconds then flip and cook a few more seconds. Fold into triangles and set aside. Serve with pomegranates seeds, sliced apples, dusted powdered sugar, and the maple cream.
*Crepes can be stored in air-tight containers in the fridge for several days. Just re-heat in the microwave for 30 seconds to one minute then garnish.