Sunday morning and the lions are hungry. We have planned a big Canadian breakfast. Here is one of the dishes we’ll be making. Quick, simple and yummy. Read the vocabulary boost section to learn a few words about cooking. I use a recipe that I found on the food network. Here it is. Have a nice Sunday Brunch!
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Read more at Food Network
- to melt: transform solid into liquid by increasing the temperature
- coating: cover with a thin layer
- to pulse: short beats
- batter: liquid mixture of ingredients that is then cooked
- to tear: to separate into parts by pulling
- non-stick: surface that allows easy removal of cooked foods
- swirl to spread evenly: make circular movements to equally cover the pan with the batter
- to flip: to turn
- cooled: reduced in temperature
- to stack: to place one on top of the other
- to store: to keep
- sealable: that can be closed
- to thaw: to defrost
- peel apart: separate
- Describe a typical sunday breakfast at your house.
- Is cooking one of your hobbies?
- What was your favorite dish as a child?