April 19, 2009


For some reason, it never occurred to me that one might make crepes at home. Or rather, that one might make crepes at home without the fancy crepe-maker that my French host family used. For all of you laboring under the same misconception - you CAN make crepes at home. You don't need anything fancy. And it's EASY!


1 c flour
2 eggs
1/2 c milk
1/2 c water
1/4 t salt
1 T butter (melted)
1 pinch sugar (dessert crepes only!)

Combine all but the flour in a medium bowl, blending well. Slowly stir in the flour until the batter forms. Lightly oil a large skillet. This is an important step. Too little grease, and your crepes will stick and tear. Too much and they will be oily and not spread well.
Turn the burner on medium and let the skillet warm briefly. Pour 1/4 c of the batter into the skillet and turn it around quickly so that the batter coats the bottom. If the batter sets before you've covered the bottom completely, the skillet was too hot. Let the crepe cook for a minute or two, then carefully loosen the edges and flip it over. This might take some practice. I found that after lifting the edge with the spatula, it worked best to use my fingers for the actual flipping. As the second side cooks, place your filling in the middle. The crepe should slide right off the skillet onto your plate!


Fillling can be anything! The sky is the limit! Today I made a savory and a sweet crepe. The savory was spicy scrambled eggs (cayenne, a bit of garlic, and some grated habenero jack cheese) cooked with baby spinach. For my sweet crepe I used brownies and ice cream. Be creative!

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