I recently decided for the price that I was currently shelling out for crepes, I needed to knuckle down and learn to make them at home. The whole family loves them and I knew that the ingredients were simple. Now I have a confession to make. I can make a waffle, I am a master at french toast. But when it comes to the simple “American” pancake, I am a failure. I get flip happy, want to flip them too early or get distracted and flip them too late. For years, pancakes have been my husband’s job. I’m sure I could have mastered them at this point, but in my opinion, they weren’t worth it. To me the “American” pancake is just . . . meh.
But I love what most of the rest of the world refers to as a pancake — crepes! Give them to me savory or sweet, I love them! I prefer to eat them with butter, sugar and cinnamon or butter, powdered sugar and lemon. But, you could load that baby full of spinach, mushrooms, egg, cheese, ham, whatever and I am happy too! I decided with all the money I have put into the crepe industry over the years, I should learn how to make them at home. And so I did. Here are the steps and pictures to prove it.
- 1 cup flour
- 2 eggs
- 1 1/4 cups milk
- 2 tbs. oil (vegetable or olive both seem to work fine.)
- 1/4 tbs. salt.
That’s it!! My second time around I added a bit of vanilla extract for sweet crepes, but it’s certainly not necessary.
- Add all the “wet” ingredients to a bowl, leaving room for the dry ingredients.
- Insert the flour into a sifter and add slowly to the bowl while whisking. This will prevent you from having lumps and putting everything into a blender.
- You want the batter to be extremely thin, not at all like traditional American pancakes. If it seems to thick, you can add a bit more milk.
- Chill for at least one hour. I have chilled it overnight for crepes the next morning as well.
While waiting play some pirate magnet poetry.
- And assure your dog that you’re not crazy for taking pictures of food.
Heat a non-stick pan on medium heat. I prefer using a 12″ skillet, but it’s up to you, depending on how big you want the crepes.
- Butter the pan gently. Your first crepe might be a little oily and may have to be tossed out, that’s perfectly fine.
- Pour enough batter in to THINLY coat the bottom of the pan. For a 12″ skillet I use a 1/3 cup. I rotate the pan to get it to coat the bottom evenly.
- You will wait for the crepe to appear dry on top and the edges to curl away from the pan a bit. Usually between 45 seconds and 1 minute 30 seconds.
- You can use a rubber spatula to gently run under the crepe and flip it. Apparently it’s tradition to flip the first crepe up in the air with a coin. I’m not there, yet. 🙂
I’m still learning, I have only made them a few times but I found them to be really easy! Try them at home, you won’t be disappointed.