Comments on: Blender Breakfast Crepes

By: Jill

Jill — Sun, 15 Jan 2012 02:42:13 +0000

Hi Lindsay!

I made these this morning and soaked spelt berries in buttermilk from my farmer. Is there a difference b/t buttermilk and cultured buttermilk? My batter was VERY runny and I couldn’t get it to work, so I added more berries this morning. I am wondering if the problem was that cultured buttermilk would be thicker and therefore lead to a less runny batter? What do you think?

Thanks!

Jill

By: Jennifer

Jennifer — Sat, 16 Jul 2011 15:16:44 +0000

Tried the crepes this morning and THANK YOU for posting! They are delicate so it took a little while to figure out the process but by the last crepe… perfecto! With eggs from my chickens, kefir from my pantry, honey from my bees and berries from the yard, it was a locavores delight!

By: Allison

Allison — Sat, 07 May 2011 04:40:12 +0000

you can get some really good non stick ceramic pans for a good price these days (i get them at zellers in canada for between $19 and $40. They are great and non toxic!
I will try these out on my pans and let you know how they work!

By: Tasha

Tasha — Wed, 11 Aug 2010 20:25:09 +0000

Kat and Lindsay,
Thank you so much for the website and for this recipe! I’m in love! Wanted to let you know that I just included this recipe in a post, and also referenced Passionate Homemaking in my first post at Life On Purpose. Thank you for being so inspiring and encouraging! Your blog is really helping to build up the mom in me!

By: Kendra

Kendra — Thu, 10 Dec 2009 17:51:58 +0000

I made sweet crepes from this recipe last night for a “breakfast for dinner” meal with my hubby. They were SO GOOD! I used whole grain flour to make them and filled them with yogurt & fruit. Yum. Hearty and healthy!

By: Gayla

Gayla — Mon, 19 Oct 2009 02:39:58 +0000

Fabulous website, tips & recipes! Just wanted to mention that my 11-yr. old daughter loves to make crepes. So for Christmas last year, we invested in an official French crepe pan for her that is not non-stick, but works like one:
http://www.surlatable.com/product/sale/cookware/de+buyer+blue+steel+crepe+pans.do?search=basic&keyword=crepe&sortby=ourPicks&page=1.

It does not stick & works wonderfully. Plus it’s French!

By: Rosemary

Rosemary — Thu, 10 Sep 2009 17:30:26 +0000

Ok, I just made these this morning for breakfast and they were so delicious!!
Thank you for the recipe. Even my kids loved them. It made just the right amount that I didn’t have any leftovers, which is really nice.

By: Lindsay

Lindsay — Fri, 10 Jul 2009 15:13:23 +0000

Yes, that is pretty much the same recipe I use for these crepes and on top of waffles. I just use honey and it is wonderful. Thanks for sharing!

By: doris mcdonnell

doris mcdonnell — Fri, 10 Jul 2009 06:25:34 +0000

here is a recipe that i love on lemon pancakes. i am sure it would be good on any breakfast!

1 T. lemon juice
2 t. arrowroot or corn starch
2 c. fresh or frozen berries
1/3 c. agave nectar or sugar
2 T. water
1/4 t. salt

in small bowl, combine lemon juice and arrowroot. set aside. in sauce pan, combine berries, nectar, water, & salt. bring to a boil over high heat. reduce to a simmer and add lemon-arrowroot mix. simmer about 2 mins. more, til slightly thicker.

happy breakfasting!

By: Lindsay

Lindsay — Sat, 16 May 2009 14:07:11 +0000

No, I would just make sure to rinse it very well in advance and then grind it in your blender and soak. The reason for soaking by itself is to remove the bitterness that quinoa contains, but I have not had any problem simply rinsing and then soaking with the rest of the ingredients.