Crepes

 Crepes are delicious, light, airy and very versatile. They go great in both savory & sweet dishes. They are great vessels for so many flavors and are notorious for being difficult to make. I don't know about you but I don't have those big gorgeous stones that restaurants use. I wish I could have one but the reality is, it just isn't particular. So what to use instead? A nonstick pan of course!

The trick to getting nice crepes is a well seasoned pan with the right heat. You have to make sure that you lube your pan with butter. You pour your batter in and gently swirl it around. Now this 1st crepe, think of it as your 1st pancake, you're going to throw it out. It will tear on you and stick a bit on the pan. That's okay, it's helping with the seasoning. For me it took 2 broken and sticky crepes for my pan to be ready. Once it was ready, I buttered the pan, removed it from the heat and poured in my batter. I found this helped the cooking process. It helped cook the crepes evenly. You may not have to do this but in case your pan gets too hot, it's a good option.

It takes a couple of rounds for the swirly technique to get comfortable, but once you got it it's so easy.

Finding a recipe for crepes is hard. You want something that is going to be easy and gives you a light crepe. I found one by Alton Brown. He makes his batter in a blender! So easy and they came out so light and tender. I added some salt to his original recipe, just because I think everything needs a little salt. The crepes were just right! They went perfect with savory & sweet! I love them! There will be many a crepe in my future!


Buen Provecho!

Into the blender, 2 eggs

3/4 cup milk & 1/2 cup water

1 cup of flour

1/4 tsp salt

3 Tbsp of melted butter

Blend for ONLY 10 Seconds

Place in a container & put in the fridge for at least 1 hour up to 48 hours.

Pan on medium high and butter.

Pour 1/4 cup batter into pan and....

Swirl carefully. 

The first crepe didn't hold up so well so we start again.

This time I took pan off heat, poured batter and swirled gently then put it back on the fire.

Once nice and firm I carefully......

Flip and brown other side.

Nice and brown. So pretty!

Repeat until all batter is gone.

Lay crepes on board to cool.

Leftover crepes can be stacked and placed in a freezer plastic bag in the fridge for multiple days or frozen for up to 2 months. Thaw frozen crepes on a rack before gently peeling apart. 

Lovely delicate crepes! Ready to fill!

Crepes - 10-12 crepes

recipe adapted from Alton Brown

2 large eggs
3/4 cup Milk
1/2 cup water
1 cup flour
3 tbsp butter, melted
1/4 tsp salt
Butter for coating pan

Road Map:

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place batter for 1 hour in the refrigerator. The batter will keep for up to 2 days.

2. Heat a small non-stick pan. Add butter to coat. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a board. Lay flat to cool. Continue with the remaining batter until all gone.

3. Leftover crepes can be stacked and placed in a freezer plastic bag in the fridge for multiple days or frozen for up to 2 months.  Thaw frozen crepes on a rack before gently peeling apart.