Impress friends at your next vacation retreat. Impress that new bf/gf. Hell, impress yourself. These delicious and easy to make Crepes will make your Sundays feel like you are on a French coastal vacation… and with a little practice, make you feel like a culinary genius.
Enjoy classic crepes with a little bit of powdered sugar and syrup, indulge your sweet tooth with adding Nutella or treat yourself to my personal favorite – the savory crepe loaded with brie and dusted with powdered sugar. Below is the basic crepe recipe that I found on allrecipes.com followed by my spin on it, along with some helpful tips.
- 1 cup all-purpose flour
- 2 large eggs eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
My Special Tips
- First of all – I recommend using a hand mixer instead of a whisk for your batter. This makes for a much smoother spreadable batter.
- Use your best non-stick pan. If you don’t have one – butter is key! And if you do have one – butter is also key! The instructions above say heat a “lightly oiled griddle”. I would change that to a “liberally” oiled griddle. Non-stick pans can do amazing feats, but butter is where the magic is at.
On the topic of pans, we are obsessed with the Original Green Pan. OBSESSED. Specifically in the case of crepe making – I always reach for this 12-inch Lima Ceramic Non-Stick Frypan. It’s thermolon ceramic non-stick coating is perfect for frying results with less oil. Also it’s large surface space is excellent for learning to flip a large delicate crepe. I don’t even mind that I have to hand wash them.
- The instructions above just graze over the turn… it may come easy to a a lot of you, but man did I struggle. It is definitely game of patience. Just when you think its ready, wait just another 20 seconds. Nothing is worse than going for the flip and instead dragging uncooked dough across the pan… this video does a great job demonstrating not only the flip, but the best way to distribute the batter on the pan for an even cook.
- Lastly – I have yet to attempt a crepe roll-up – I go for the folded into quarters finished version. Once you flip the crepe, add your Nutella or brie on top and lightly fold the crepe into quarters.
- Top with a little bit of powdered sugar and you’re in business.
Be sure to give yourself time and don’t get too frustrated if your first crepes look a little wonkie. While an easy recipe, the flipping does take a little time to master. After a couple of home trials you’ll be ready to double the recipe and take this show on the road, impressing everyone on your next girls weekend like me.
P.S. Sugar free syrup tastes just like the regla.