When I was a sophomore in college, I lived in France for 4 sensational months. I ate many wonderful things, (some odd things, too) which I definitely need to address at some point, but one that came home with me is crepes.
Crepes are probably the most unusual thing I am quite adept at. They are fun and convenient to bring to people, (new babies, sick people, even deaths in the family), making for guests either for the main meal or dessert, or a breakfast that is sure to be well received on a morning you need a win. I like making them for breakfast because they are not quite the carbo load orgy other breakfast foods can be, and let’s face it, the little people love them.
Click below to see which crepe recipe was deemed most authentic, and instructions that will have you turning out professional tasting crepes in no time. Plus and all the ways we eat them chez moi.
When we were first married I tried many recipes, and this is my absolute favorite. The recipe below will feed 4 light eaters for breakfast. For 6 hearty eaters, double it, and load on the fruit. Plan on about 30 minutes to cook a double batch.
1/2 c milk
1/2 c water
2 T melter butter
1 c flour
1/2 t salt
2 T sugar (a little less if you are doing savory crepes, a little more if you like them sweeter)
Add in the above order into a blender. Blend on LOW, you do not want it to get frothy. Batter can sit for up to 24 hours, refrigerated. The fewer bubbles in the batter, the easier they will flip with out breaking.
Heat a nonstick pan over a medium heat. Once the pan is hot, use a stick of butter to lightly butter the surface. Pour about 1/3 cup into your pan. (after buttering, the first one may be a little wonky) Swirl your pan to spread batter evenly. Allow to cook until golden spots appear, but try not to let it brown all over. Using a thin spatula, flip and allow to cook on other side for just a few seconds. Move to plate. If making savory crepes, place meat and cheese on crepe before moving from pan. Try to allow the cheese to melt with out the crepe browning all over. Repeat with out buttering. Only rebutter as needed, if the crepes begin to stick, every 4th one or so.
It takes some practice before it is easy. Do not despair, broken crepes are just as tasty.
The best part of crepes are the variety of toppings they nicely accept.
Breakfast Crepe: For the breakfast crepe: Cook all the crepes and stack on a plate as they are each done. Once finished with your batch, place a few crepes on each plate, cover with fruit and serve. Whipped cream optional.
Our favorite toppings:
Any kind of berries
Pomegranates and powdered sugar
Lunch or Dinner Crepe: Think of the crepe as your bread. While it is finishing cooking on second side, add meat and cheese (goat cheese or brie=yum. Any kind you like will do) Take crepe off pan and add tomatoes, greens (I like greens that can take a little heat such as spinach or arugula, opposed to iceberg or romaine) Add mayo or mustard as desired, then gently fold shut.
Dessert Crepe: Pile cooked crepes on individual plates and add toppings as desired.
Sautéed cinnamon pears and sweetened condensed milk
Strawberries and chocolate sauce
Crepes store VERY well in the fridge up to a week, wrapped tightly in saran wrap. You can stack them one on another, they will not stick. Occasionally I will make a quadruple batch on the weekend and dole them out for breakfast on busy mornings. (WARNING: a vita-mix blender can hold exactly a triple batch of batter)
Questions? Please ask!!