Who doesn’t love breakfast? It’s often lauded as the most important meal of the day and it’s also the meal most likely to include bacon. I love it because it’s the only meal you can get away with eating things that would otherwise be considered dessert haha. I think Link’s on the same page too as his Breath of the Wild breakfast repertoire includes not one, not two, but three different crepe recipes. This boy certainly loves his breakfast.
So have you ever had a pancake and thought to yourself “man, this is good, but I wish it was flatter and tasted more like eggs?” No? Well, that’s basically what a crepe is. And as with most of the food that comes from France, there is a bit of finesse in making a good one. Ideally I’d like to use a crepe griddle to really achieve that traditional look, but hey, Link was able to make these in a cooking pot somehow so I’ll make due with my trusty frying pan.
As I mentioned, The Legend of Zelda: Breath of the Wild includes 3 different crepe recipes: Plain, Honey, and Wildberry. They all use the basic crepe recipe [fresh milk, bird egg, Tabantha wheat, and cane sugar] with just the addition of Courser bee honey or a Wildberry depending on which version you wish to make. To that end I thought I’d keep this recipe post focused on the crepe itself rather than all the garnishes. Trust me, once you have a stack of warm crepes in front of you, you can pretty much put anything you want on them and they’ll still be delicious. Maple syrup, stewed apples, blueberry jam, and even ice cream are just a few other awesome combinations you could try. Consider them crepe DLC. Downloadable crepes hmm…
Anyway, one thing to note before trying this recipe is that there IS a bit of a wait time in letting the batter rest after mixing it. If patience isn’t your thing you could always just disregard that and cook them immediately instead, it definitely still works. The crepes won’t be the best quality, but I know mornings can be hectic sometimes, especially when you’re trying to save Hyrule from Calamity Ganon.
+ Crêpe Batter +
Makes 4 crêpes (8″ across)
|All Purpose Flour||¼ cup|
|Butter (melted)||2 Tbsp|
|Milk (warm)||½ cup|
|Clarified Butter||see below|
- Large, flat-bottomed fry pan
- Mixing bowls
- Fine mesh strainer
- Ladle or large spoon
1) Start by combining the flour, sugar, and salt into a mixing bowl. In a separate small mixing bowl, whisk the egg and egg yolk together then add in the (cooled) melted butter and warm milk. Pour the egg milk mixture into the dry ingredients and mix until a smooth batter is formed. Strain this batter through a fine mesh into a clean container in order to remove any lumps that may have formed. Cover the batter and let it stand at room temperature for about an hour before using it. This resting period allows small air bubbles to escape the batter as well as giving our flour ample time to absorb liquid and become thicker.
2) We can utilize this time to clarify some butter. This is a process in which butterfat is separated from the water and milk solids found in a stick of butter. Not only does clarified butter have a cleaner taste, but because it no longer contains milk solids and water, it doesn’t sizzle and can be used at higher temperatures without discoloring. The easiest way to clarify butter is to melt it and pour it into a small container (the taller and less wide the better.) Due to the differences in density, as the melted butter cools, some of the milk solids will float to the top and some will sink to the bottom. Use a small spoon to skim off the top and either leave the solids on the bottom undisturbed or you can carefully decant the clarified butter into its own container.
3) One your crepe batter has rested for an hour, we can finally start cooking them up! In a large, flat-bottomed frying pan set over medium low heat, drizzle about 2 tsp of clarified butter and use a paper towel to coat the entire pan in a thin layer.
4) The crepe batter will set very quickly once it hits the pan so pick the pan up off the stove and be ready to tilt it. Measure out slightly less than ¼ cup of the batter and pour it into the pan about half way between the center and the edge closest to you. Quickly tilt the pan forward so the batter rolls away from you and then rotate the pan in a circular motion in order to completely cover the bottom of the pan. It takes some practice, but try your best not to get any batter on the curved pan sides as it will cause the edges of your crepe to be extra crispy.
5) After about two minutes of cooking on one side, use a spatula to lift up the edge of the crepe and flip it over (I usually use my fingers to help with this as well.) Cook for another minute or so until golden brown on both sides and then remove from the heat. Wipe out the pan and repeat the process from step 3 until all the batter has been used.
6) As you finish the crepes, stack them on a plate and cover with plastic wrap. This ensures that the crepes stay warm as you continue to make more. It also helps soften any particularly crispy edges you may have gotten.
7) Garnish the crepes with whatever you like! But to stay true to the game, these were my toppings:
- Plain Crepe: Pat of butter and sprinkled with powdered sugar
- Honey Crepe: Drizzled with honey, served with whipped cream and a mint sprig
- Wildberry Crepe: Alternating rows of raspberries and whipped creme and drizzled with strawberry syrup
Hey! Thanks for reading all the the way to the end! You’re awesome :D! If you haven’t already and are looking for more nerdy food stuff, consider following me on Twitter, Facebook, tumblr and Instagram. I post a lot of work in progress pictures for the blog as well as stuff from my Twitch streams. If that sounds like something you’d be into, please check out those links above! Anyway, take care everyone and I’ll see you soon with an all-new recipe!