Sunday, November 2, 2014

Dad's Yeast Raised Whole Wheat Crepes

Sunday morning has me thinking about my Dad and the breakfasts he used to make for us.  My favorite are these Yeast Raised Whole Wheat Crepes.  So crispy, tangy and filling.  I remember Dad standing at the stove baking these up (Mom had her turn too) and my brother, sisters and I sitting at the table eagerly waiting for the crepe to come off the pan.  Sundays were special day where everyone would get up at an early hour, get dressed and sit at the table, prayers were read (my Grandmother Polly would join us too) and then it was time for breakfast. Mom put out the homemade sour cream, home made butter (which I remember churning many, many times), fresh eggs from the chickens in our yard and milk still warm from the milking. There were homemade jams too! Such a great, great memory.  This morning I was craving these crepes and thinking about Dad, he may not remember things anymore (he has Alzeimer's) but he left us these wonderful memories (and his recipe) I make them often for my family and always 'with love'. 
Dad's Yeast Raised Whole Wheat Crepes
The ingredients you will need

The batter is mixed and set in a warm place to rise.

The batter has risen for the second time and it's ready to bake.

I pour some batter into a measuring cup for easier pouring.

 The first crepe is cooking....

The crepe is flipped over and browned on the other side.

I add finely chopped onions to a few crepes.

 The crepe with onions added, smells amazing already.

 I made a double batch so I can have a few for stuffing later

The best way (at least for me) is drizzling a bit of butter over the crepe,
topping it with a soft boiled egg and of course a bit of sour cream!
A delicious breakfast was had this morning....
*the batter can be mixed the night before and set in a warm place to be baked in the morning
1 package yeast (2 1\4 teaspoons)
1\2 cup lukewarm water
2 teaspoons sugar
3 eggs, beaten
3/4 teaspoon salt
2 1/4 cup milk, scalded and cooled to lukewarm
1/2 teaspoons baking soda
2 cups whole wheat flour (or half unbleached/half whole wheat)
Mix the yeast, water and sugar in a small bowl, set aside for 10 minutes or until bubbly. (I also Beat eggs and salt together, add use bread machine yeast and just add it to the dry ingredients) no waiting.
Add the baking soda to the lukewarm milk, add to the beaten eggs. Whisk in the yeast mixture (if using traditional yeast). Whisk in the flour until smooth, cover and set in a warm place to rise.
When doubled stir down, cover and let rise once more.  After the second rise, stir down and heat a
cast iron or non stick skillet, grease lightly with shortening and pour 1/4 - 1/2 cup of batter into center of the pan, swirl to spread batter.  Cook until bubbles break and batter is not shiny, flip and brown the other side for a minute or less.
Serve with butter, soft boiled eggs, sour cream or syrup, jam or jelly.
These freeze well, just separate each crepe with wax paper. Any leftovers are also great stuffed with the filling of your choice, topped with a sauce and baked.
'The purpose of life is to love.
The meaning of life is compassion
The point of life is to learn these things.'

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