when crepe met pancake

There is nothing better than a hot cup of coffee, some mellow musical tunes, and a homemade brunch on Sunday morning. When my husband and I have a weekend at home, I typically rise and shine with our dog and get to the kitchen quick to grind the coffee and brainstorm breakfast ideas.

There are so many delicious brunch dishes out there, but a personal favorite is the crepe. Crepes are traditional French pancakes made with melted butter, milk, egg, sugar, and flour. The batter can be flavored with a number of creative additives such as vanilla extract or lemon juice. The French word crepe comes from the Latin "crispa," which translates to "curled." The batter is more runny than pancake batter, and it yields very thin, almost crispy and "curled" crepes that are often filled with fruit or jam.

Because pancakes are another personal breakfast favorite, I decided to experiment with the batter proportions to generate a slightly more thick, chewy and satisfying crepe. This is when crepe met pancake. My crepe-cake recipe includes a bit more milk and melted butter than the traditional pancake recipe. I also added lemon zest, lemon juice, and poppy seeds for texture and subtle flavor.

It is important to include baking powder in your batter; this is a critical agent and facilitates the chemical reaction necessary to give your crepe-cakes the right amount of chew. When baking powder is added to the dry mixture and combined with wet milk, compounds react to produce salt, water, and carbon dioxide. You should see tiny bubbles in the batter as it cooks.

To serve the crepe-cakes, I recommend topping with fresh strawberries, pure maple syrup, and a dusting of powdered sugar. Not too fancy, but just interesting and creative enough to make homemade brunch feel special. I have a feeling that crepe and pancake will have a long, happy, healthy marriage together.