Eat crêpes. All the time.
September 12, 2010 §
Crêpes are one of my all-time favorite foods. I’ve made them so many times, I have the recipe memorized and I usually don’t even use measuring cups. Just a few eggs, a little flower, some sugar, salt, and milk. Fry them in real butter and top them with some granulated sugar. Done. Simple. Sweet. Buttery.
Another delicious way I like to eat crêpes is with a thin coating of lemon curd (Trader Joe’s) and a whisp of homemade lavender simple syrup. Makes my mouth water!
If you haven’t had much luck with crêpes, don’t feel angst about it. They are just thin, eggy pancakes. Nothing mysterious. If mine are a little too thick or a little too thin, I don’t worry. They are still going to taste good. There is always next time!
- I like to bust-out the hand-beaters on the batter. I find that a wire whisk leaves too many lumps and there is really no need to get out an electric mixer here. A hand-beater is fun because it is a little kitsch and does the job, too.
- If you find the batter too thin, add some flour. If it is too thick, thin it out with some milk.
- Use real butter for frying. Yum!
- To flip crêpes perfectly (and look cool), try flipping them up in the air a tad and over. Make sure there isn’t a ton of loose batter or butter in the pan when you do it. You don’t want it to splatter and burn you. Otherwise, use a spatula.
3/4 cup – 1 cup flour
3/4 cup – 1 cup milk (can use soy milk)
2-3 tbsp sugar (to taste)
dash of salt
Heat at medium a mid-to-large round non-stick pan. Combine dry ingredients together. Add eggs and beat until mixed. Add milk and beat until completely smooth – no lumps! Melt butter in the pan. Drop a ladle-full of batter into the pan until the batter runs to the edges of the pan, all the way around. Once the edges of the crêpe look dry, flip it over. It should be golden and brown on the other side, just a tad crispy. Cook until the raised edges begin to lower a bit and remove. Keep warm in the oven until ready to serve.