Apparently I have a thing for French cuisine.
Yesterday, during the brunch I threw for my boyfriend (congrats to him on receiving his Master’s!) I made these crepes, and they were a hit. I’ve made many crepe recipes over the years, and I’ve found it’s hard to go wrong–but these ones are a classic!
courtesy of Wikipedia
I prefer sweet crepes, but the sugar can also be omitted: they’ll still be delicious.
BASIC SWEET CREPES:
- 1/2 cup flour
- 1/2 cup milk (I mix skim and half-and-half)
- 1/4 cup water
- 2 eggs
- 2 TBSP unsalted butter, melted, plus extra for pan
- 2 TBSP sugar
- 1 pinch salt
- 1 tsp vanilla extract
1. Whisk together flour, milk, water and beaten eggs.
2. Add butter, sugar, salt, vanilla and whisk until combined. Mixture should be liquid.
3. Heat small amount of butter (or margarine) in the skillet, coating the bottom of the pan as it melts. Keep the heat on medium-high.
4. Pour in desired amount of batter (I usually do about 1/4 of a cup) into heated skillet, tilting pan to spread the batter very thin. The crepe will cook very quickly; watch the heat of the pan to prevent overcooking. The edges will turn brown and the crepe should bubble; flip (about one minute) and cook the other side.
5. Remove from heat (the other side will cook faster than one minute) and serve with desired fillings: cinnamon and sugar, fruit, jam, whipped cream, Nutella, etc.
What are your favorite crepe fillings? Or recipes?