When I was growing up, my dad cooked us massive quantities of basic crepes on Sunday mornings and set the table with butter, jams, plastic squeeze-its of lemon juice, Nutella, cut fruit, you name it. I’d roll mine up with sugar and lemon juice in such excess, it immediately seeped through the pancake and onto my fingertips.
He taught me to make crepes the same way as he did, leisurely, and without measuring anything: a heap of flour with a pinch of salt in a big bowl, with milk and eggs, mixed with a giant whisk until smooth, and finished with a knob of butter, browned in the pancake pan and tipped into the runny batter.
Whenever I have a few days off, as I do right now, I still want crepes! But I crave them savory more often than sweet, and I like mixing some buckwheat flour, or other flours, into the base. They’re so good with spontaneous, random salads or generously seasoned sautéed vegetables or leftovers from the fridge — with everything, really:
Crepes + dressed salad leaves and herbs + sliced radishes + avocado + chopped walnuts
Crepes + chopped hard boiled eggs + lots of asparagus + spring onion + mustard vinaigrette
Crepes + swiss chard sautéed with chile flakes and garlic + a fried egg
Long weekends call for special breakfasts, and though I wasn’t introduced to Tex-Mex migas until I moved to the United States, I believe migas breakfast tacos are an ideal way to start the day. In Genevieve Ko’s recipe, the tortilla chips are smashed up with scrambled eggs, onion and poblanos, then folded in a corn tortilla with avocado, salsa and cheese.