Today I will be making some crepes.
There are both savory and dessert crepes.
Crepes are also French street food as well
as something you might encounter in a fine restaurant.
as something you might encounter in a fine restaurant.
If you have ever seen real crepes made, they are cooked on a large, flat pan.
A wooden tool is used to spread the batter perfectly evenly.
They are HUGE also…mine are not.
A wooden tool is used to spread the batter perfectly evenly.
They are HUGE also…mine are not.
The batter is very thin and allows for spreading to a flat consistency.
Cooked on one side, they are flipped and briefly cooked on the second side
Voila!
In France you will be handed your crepe that has been folded around the filling of your choice, wrapped in paper so you can walk along while you eat!
I will give you Julia’s recipe but will tell you that I did not use it today.
I arrived home so late from the shop that I didn’t have the time to let the batter sit
the required amount of time.
Instead I am using another basic crepe recipe which is slightly different
but still produces a lovely crepe.
Light Crepes for Crepes Suzette
{in other words, a dessert crepe}
{in other words, a dessert crepe}
3/4 cup cold milk
3/4 cup cold water
3 egg yolks
3 Tablespoons sugar
3 Tablespoons rum, brandy or orange liqueur
1 cup flour, leveled
5 tablespoons melted butter
Put all ingredients in a blender jar in the order listed.
Blend for 1 minute, scrape down sides and briefly blend again.
Refrigerate several hours or overnight.
Using 1/3 cup batter per crepe, pour into heated, buttered crepe pan.
Flip crepe when lightly browned on bottom.
Cook briefly on reverse side.
Today’s recipe
1 cup flour, leveled
2 whole eggs
1/2 cup cold milk
1/2 cup cold water
2 Tablespoons butter melted
Mix flour and eggs well.
Add remaining ingredients and beat well.
I also added some sugar since I was making a dessert crepe.
I also added some sugar since I was making a dessert crepe.
Scrape sides of bowl and briefly beat again to combine.
Refrigerate at least 1/2 hr or until ready to make crepes.
Let’s get started!
Gather your ingredients so everything remains cold.
I do have a blender but it has been relocated for awhile
so I just used my handheld electric beater.
You can use the blender a la Julia if you like!
Nice and smooth….into the fridge while I carry things in from the van!
I do not own a crepe pan but you can certainly use a large omlette pan as I am doing.
My daughter has a crepe pan and says it’s wonderful
and she can also use it for pancakes, etc…so it’s not a waste of money!
She found her’s at Marshall’s for $10.
Heat the pan and add a nice pat of butter…..
don’t let the butter brown or you’ll have an off taste!
Pour 1/3 cup of batter in the pan in a circular motion so you form a round crepe.
The batter begins to cook immediately so it’s difficult to rotate the pan and get a nice coating.
I find it easier to just pour it in a circle.
The batter begins to cook immediately so it’s difficult to rotate the pan and get a nice coating.
I find it easier to just pour it in a circle.
It’s similar to making an omlette and you can see the edges getting slightly dry looking which signals that it is almost done.
Take a peek…..good!
Try and flip if you like but you can also slide the crepe onto a plate
and then flip it over back into the pan.
I use that wide pancake turner you see and it’s easy to flip the size you’ll be making.
and then flip it over back into the pan.
I use that wide pancake turner you see and it’s easy to flip the size you’ll be making.
All done…..now the filling…..
I’m using Nutella and strawberries because….DUH….
Who wouldn’t want to eat THAT?
A spread of Nutella
a scattering of strawberries…
fold….
sprinkle with powdered sugar….
OH……MY…..GOODNESS…….
Just what I needed at the end of a LONG day…..
My taste tester said it was “like heaven in my mouth”……
See……… even smaller, not perfectly circular crepes can taste good!
Don’t you want some too?
Sharing with
French Country Cottage
My Romantic Home
Bringing Beauty
Between Naps On The Porch
See……… even smaller, not perfectly circular crepes can taste good!
Don’t you want some too?
Sharing with
French Country Cottage
My Romantic Home
Bringing Beauty
Between Naps On The Porch
I'm Lorraine. I have a love for home & design and I enjoy sharing that passion with others. I'm so glad you're here to join me.
email: missflibbertigibbet@gmail.com
My hubby makes me crepes every Sunday….when he first learned, we called them lacy crepes because of his edges….but they were still quite yummy…yours look tasty too!
They look delish! I haven’t made them since high school home ec, but I may have to give them a try again.
I have never made a crepe – going to try, with your wonderful tutorial.
Thank you so much!
Have a wonderful weekend!!
Oh my …yummy..my husband makes crepes in tow nonstick pans and they work so well…thanks so much for reminding me! I need to encourage him to make them soon! My girls love nutella and they are 21 & 23!
I made some myself that night. Savory ones with grilled chicken, spinach, basil, tomatoes and some cheese. YUM! Loved the tutorial! Hope you inspire many to make them, they are so easy!
I have never made crepes at home, i’m too afraid i’ll screw it up but this looks easy! Also, nutella and strawberries are my FAVE combo for crepes.
Stephanie
http://www.chocolatecoveredbuttons.com
These look fantastic! Thanks for sharing at Beautify It Monday!
Thanks for all the nice comments! I read them ALL and respond by email. But I like to let readers know who may not be commenting that I’m really here and REALLY reading everything! See you next French Friday!
Lorraine
Looks delicious! I have never tried these before. Sounds like the perfect thing to try over the weekend.
I read this posting last night. I just made one for breakfast. It was yum-o. first time for me as my darling husband is an expert on this.(smile)
Thank you.
Julie x