The Crepe-y Day

I'd been having a really crummy day last week. As anyone who knows me really well, I bake when I'm angry. Actually, quite a few people try to push my buttons in order to be inundated with the delectable outcome. So, last week I spent an entire morning baking cookies and bread. It was quite cathartic and put a lot of things in perspective for me. (And hopefully, for those few lonely travelers to this quiet little blog, you came ahead with a new recipe to try.) 

All that being said, I really wanted to start my day off on a good foot (and a little bit of nostalgia), so I decided to make some Sahneplinsen. For those of you who don't know, I spent some time in Germany right out of high school and this is one of the recipes that I picked up there. Though the name may sound daunting, but really, they are just a very creamy style of crepes. Top these little lovelies with some fruit and little powdered sugar and your day starts out right as rain.

You can spruce these up with any topping you want: berries, jams, powdered sugar, whipped cream. The possibilities are endless. No matter what take the time to really savor the fluffy, creaminess of the crepes.

Typically, you should mix the cornstarch with water to separate the grains of starch and allow them to absorb the other ingredients without clumping. Since the yogurt was a more creamy, liquid consistency, I opted to forgo this step.

You really want to whip the eggs with your mixer until they're very stiff and stand up on their own. This generally takes a while if your doing it by hand, so if you can spare $10 for an electric hand mixer definitely make the investment.

Cook the crepes until their golden brown on each side. This recipe either ends up with 4 large crepes or 8 smaller ones.


You Will Need:

3/4 c cornstarch

4 eggs, seperated
1 c Greek yogurt
1/2 tsp salt
2 tbsp sugar

Mix the cornstarch with 4 tbsp water. Add egg yolks, yogurt, salt, and 1 tbsp sugar. Beat until smooth.

Beat the egg whites until stiff peaks form. Fold into the batter.

Heavily butter a non-stick skillet. Cook crepes over medium-low heat until golden brown on both sides. Sprinkle with powdered sugar and top with fruit or jam.


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