As we count down to this year’s Academy Awards ceremony, the second film is 2001’s I Am Sam. I Am Sam‘s Sean Penn was nominated for Best Actor in a Leading Role for this film, but lost to Denzel Washington. In the film, Sam Dawson (Penn) is a single father to seven-year-old Lucy (Dakota Fanning). Sam is well-adjusted and provides a loving home for Lucy despite his developmental disabilities. When a social worker takes Lucy from the home during a birthday party, Sam turns to attorney Rita Harrison (Michelle Pfeiffer) to help him secure parental rights. In the process Sam helps Rita with her own family problems. I won’t tell you how it all ends but I will say that if you haven’t seen this movie, I highly recommend doing so.
Sam and Lucy go to IHOP every Wednesday, but one Wednesday Lucy convinces Sam to go to Big Boy instead. Sam becomes irritated and Lucy becomes embarrassed when Big Boy doesn’t have “French pancakes.” The server tries to explain that they don’t have French pancakes, while Lucy tries to explain that what he wants are “those thin pancakes.” The server correctly asks if he means “crepe pancakes,” and Sam exclaims that he wants French pancakes with fruit topping on the side and that the customer is always right. What Sam wants are in fact crepes, his favorite breakfast at IHOP.
I made crepes with a sweet cream cheese filling, topped with bananas and strawberries. They are similar to the strawberry banana Danish fruit crepes on the IHOP menu, and they are amazing. There are a few keys to crepe success. Use the correct pan, it should be non-stick and large enough for you to comfortably get a spatula under the crepe. Use plenty of butter/ oil/ or non-stick spray to spray the pan in between making each crepe (I used a Misto olive oil sprayer) so the flipping is easy. Also, watch the crepes because they cook up fairly quickly (about two minutes per side) and burnt crepes aren’t anyone’s favorite breakfast. In order to keep them all warm until serving time, I suggest warming the oven to the lowest temperature possible and placing the crepes in the oven on a baking sheet until all of the crepes are made and you’re ready to fill them. The filling isn’t overly sweet, which is perfect because the fruit gives this enough sweetness. As far as fillings go, I love this one but there are really no limits. Nutella, or whipped cream, or fresh fruit, or jam are all favorite crepe fillings for me. Oh, and if you forgot that Valentine’s Day is tomorrow and you want to make your sweetheart a fancy breakfast, I strongly suggest this one!
Crepes with Sweet Cream Cheese Filling and Strawberry Banana Topping
for the crepes:
- 1 1/2 C. flour
- 1 Tbsp. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 C. milk
- 2 tbsp. melted butter
- 1 tsp. vanilla extract
- 2 eggs
- Additional butter (or non-stick cooking spray)
for the filling and topping:
- 8 oz. cream cheese, softened
- 1/4 C. powdered sugar
- 1 tsp. vanilla extract
- 1 Tbsp. milk
- 1 C. strawberry slices
- 1 C. banana slices
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the milk, melted butter, eggs, and vanilla and whisk until smooth.
Heat a non-stick pan over medium heat and add a small pat of butter or spray with non-stick cooking spray to make sure that the crepe doesn’t stick to the pan.
Pour about 1/2 C. of batter into the pan at a time and turn the pan to spread the batter evenly and thinly into a 6-8 inch diameter circle.
Cook for 1-2 minutes until the batter no longer looks shiny.
Run a rubber spatula around the edges of the crepe, then use the rubber spatula to flip the crepe and cook the other side for 1-2 minutes, until golden brown and cooked through.
Repeat until all batter has been used.
To make the filling, beat the cream cheese for 3-4 minutes, then add the powdered sugar and vanilla and beat until combined.
If desired, mix the strawberries with 1-2 tsp. of sugar (optional, but if the strawberries need some sweetness this is recommended).
To assemble, spread about 2 Tbsp. cream cheese filling (or more or less, depending on your preference) down the center of the crepe. Fold the sides of the crepe over onto the center, and top with fruit.
Makes 10-12 crepes.
Source: adapted from The Crazy Apron