Crepes were always popular in my house. It would be a special breakfast, coming down the stairs to see my mom double-wielding frying pans. The crepes were usually flipped right onto our plates as we clamored for more. My brother or sister would come down a little late, just in time to see the last one disappear. And they were always delicious.
This recipe is family-sized, unless your family is as ravenous as my family of five. Then it's almost, but not quite, enough.
This recipe is family-sized, unless your family is as ravenous as my family of five. Then it's almost, but not quite, enough.
Step 1: Ingredients
You will need:
1 C water
1 C milk (buttermilk is also good)
2 C flour
4 eggs
1/2 t salt
4 T butter
Add a little butter to this ingredient list to grease the pan later.
1 C water
1 C milk (buttermilk is also good)
2 C flour
4 eggs
1/2 t salt
4 T butter
Add a little butter to this ingredient list to grease the pan later.
Step 2: Mix
Melt the butter.
You can mix this up two ways: throw it all in a blender. This works great.
Alternately, whisk it all together. Eliminate all flour lumps.
You can mix this up two ways: throw it all in a blender. This works great.
Alternately, whisk it all together. Eliminate all flour lumps.
Step 3: Prepare the pan
Heat the pan.
To test whether it is hot enough, get your hand wet and flick some drops of water on the surface. It should sizzle.
Like this:
To test whether it is hot enough, get your hand wet and flick some drops of water on the surface. It should sizzle.
Like this:
Step 4: The pour
Pour 1/4 cup of batter into the center of the pan.
Slowly roll the pan to spread the crepe. A thin layer should stick to the pan as it begins to cook. Keep rolling the pan until the batter no longer moves.
Slowly roll the pan to spread the crepe. A thin layer should stick to the pan as it begins to cook. Keep rolling the pan until the batter no longer moves.
Step 5: The flip
When the surface of the crepe is no longer shiny (it is solid), it is ready to flip.
You can use a spatula if you want. But here is a more fun way to flip:
Pick the pan up off the stove. Shake forward and back to make sure that the crepe is not stuck to the pan. Then, in one quick motion, flip the pan up and forward. Catch the flipped crepe in the pan.
You can only do it if you move confidently. If you drop one, it's not a big deal. Just clean it up.
You can use a spatula if you want. But here is a more fun way to flip:
Pick the pan up off the stove. Shake forward and back to make sure that the crepe is not stuck to the pan. Then, in one quick motion, flip the pan up and forward. Catch the flipped crepe in the pan.
You can only do it if you move confidently. If you drop one, it's not a big deal. Just clean it up.
Step 6: The crepe
In just a few seconds, your crepe will be done. The second side takes very little time to cook. Flip it onto a plate!
Step 7: Serving suggestions
My favorite way to eat crepes growing up was rolled up, with lemon juice and sugar. That is, if I didn't just grab one out of the pan and eat it warm and buttery before a sibling could get to it. But now that I've moved out of the house, I've had the time to experiment with a few new ways to eat crepes. I ate every one of the ones pictured, and I promise that they are all delicious.
I also wanted to make one with herbed goat cheese and some baby asparagus or beach asparagus and smoked salmon, but I didn't have any on hand.
Next time.
I also wanted to make one with herbed goat cheese and some baby asparagus or beach asparagus and smoked salmon, but I didn't have any on hand.
Next time.
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Another tip, split flour 50% corn flour and 50% normal flour.