Have you ever made crepes? I had never made crepes until today and was surprised at how simple they are to make. Even though I hadn’t planned to make crepes I didn’t have to make a trip to the store because they require so few ingredients– milk, eggs, flour and a pinch of salt. They’re also really versatile and can be filled with whatever you like– all sweet and savory ingredients are welcome.
I used a very basic crepe recipe from the Top Chef Cookbook. The recipe in the book includes an almond whipped cream with strawberries for a filling, but that didn’t sound good to me so I just used the recipe for the crepes by themselves.
First combine 2 eggs, 1 and 1/2 cup of milk and a pinch of salt in a blender. The add in 1 and 1/2 cups of flour and 4 tablespoons of melted butter. Turn on the blender and let it go until you have a smooth, thin batter.
To make it easy to pour into the pan I transferred the batter from the blender to a large measuring cup. The measurements on the side also make it easy to see how much batter you are pouring into the pan.
Heat a 9-inch pan over medium-high heat. This is the part where the operation starts to get tricky. You need to get the right amount of batter into the pan and move it around quickly so it cooks evenly.
As you can see, my first crepe did not have the right shape. The batter was too thick so it was hard to move around the pan. Also, my pan wasn’t quite hot enough so it didn’t really brown, either.
This is where that crepe ended up going…
I thinned out the batter by adding another quarter cup of milk and tried again…
Ah, much better.
Successful crepes depend a lot on the technique so I thought it might be helpful if I shared a video of the technique I used to cook my crepes. I realize the video is sideways, but you’ll get the idea…
Here are all the crepes I made…
I decided to keep it simple and paired my crepes with some of my mom’s homemade jam.
Spread some jam on the crepe…
Fold into a triangle…
And enjoy!
Bonus: Any leftover crepes can be frozen and reheated later.
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