Tuesday, January 29, 2013


Prep time: Medium
Source: Our Best Bites

I've really neglected this blog for the last year. Because there are a LOT of recipes we use and love that haven't made it up here, I'm resolving over the next little while to get this blog back up to date! I'm also going to try to be less of a slacker about taking pictures of stuff before we gobble it all up. We'll see how that goes!

We started using this crepe recipe a year or two ago and it is, hands-down, one of our favorite recipes. Our #1 favorite way to prepare them is layering several crepes together sandwiched with butter and maple syrup... it's to die for! We also love them with fruit and cream cheese or Greek yogurt, berry syrup, homemade whipped cream, and stewed apples (or any combination of the above—drizzling a little maple syrup over stewed apples with whipped cream is pretty divine!).

2 eggs
2 T canola oil
3 T sugar (or, if using wheat flour, honey; leave this out if you're making savory crepes)
1 C flour (it's equally great with white or whole-wheat)
About 1/8 tsp salt
About 1 1/3 cups milk

Combine eggs, oil, sugar/honey, and salt in blender and pulse to combine. Leave the blender running on low and alternate adding milk and flour. (If you're using a top-motor blender, like we now are, you'll have to add everything together and then open it up again to scrape the flour off the sides.) If any flour clings to the sides, scrape it down with a rubber spatula or wooden spoon. Like many recipes, the exact ratio of flour to milk can be a little fickle and depend on the weather/your ingredients/what your astrological sign happens to be doing at the moment. You're looking for a batter that is quite runny and easily pourable (not at all like pancake batter).

Pre-heat a nonstick skillet over medium heat on the stove and grease with butter (be sure to get part of the sides, as the crepes will often creep up the sides as they cook!). When pan is warm (you want the butter to sizzle, but not immediately turn brown), pour a small amount of batter into the pan. We use small omelet-sized pans to make ours, and pour only a silver-dollar sized amount of batter or less into the pan. (Experiment a little til you find the right amount!) Quickly use your wrist to swirl the batter in the pan until it has evenly and thinly coated the bottom (and bottom of the sides) of your pan. Cook until the crepe starts to brown around the edges and most of the center is no longer liquid (usually 30-60 seconds).

Although we've gotten pretty good at making crepes and can make them quickly and beautifully now, neither of us has ever been able to master either flipping them with the pan (HA) or using only one utensil to flip them. Instead, we take a heat-safe rubber spatula (the kind you use to get the last of the cake batter from your bowl) and gently work it around the edges of the crepe as soon as they begin to brown. Then, even more gently (thin crepes are pretty fragile—but totally worth it!), we take a regular flipping spatula and use that to flip the crepe to its other side.

Cook about 15-30 seconds on the second side and then gently flip finished crepe off onto a plate. Voila! You're now a master French chef! (Or something like that.)

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