After searching for years, I’ve finally found a simple but tasty crepe recipe that I can just throw together whenever I have a crepe craving. I used to be discouraged by the fact that it takes years of practicing fancy wrist maneuvers to make the perfect crepe, but fortunately a crepe of any shape and size tastes equally delicious. Crepes can be savory or sweet, depending on what you put inside. In France, there’s a whole gamut of crepes and “galettes” with a different recipe for every filling but this simplified recipe allows for maximum flexibility and will work as well for a fast, easy dinner as for a wonderful dessert.
½ cup milk
2 TBS butter, melted
1 cup all-purpose flour
¼ tsp salt
- Combine first four ingredients in a large mixing bowl. Gradually add in dry ingredients, whipping until smooth.
- Lightly oil a griddle or crepe pan and heat to medium-high.
- Holding the griddle off the heat, use a ¼ cup measure to scoop out batter onto the griddle. Immediately tilt the pan in a circular motion so the batter spreads over the surface.
- Cook for a minute or two, monitoring the surfaces and edges of the crepe. Flip the crepe with a spatula when edges start to curl and “bubbles” have formed over most of the surface.
- Cook for about a half minute to a minute on the other side, then set aside and repeat for the next crepe.
- Crepes are best served hot right off the griddle — but in a pinch they can be reheated for a few seconds in the microwave.
- To serve crepes, fold them either in triangles, or “enchilada style,” or if there’s a bunch of filling, fold up the sides so that the crepe looks like an overweight man in a jacket that’s too small for him.
- Try a savory ham and cheese crepe. Heat griddle to medium and stick already-made crepe back in the pan. Quickly add pieces of ham, grated Swiss cheese and a dollop of sour cream, fold up the crepe with a spatula and heat under cheese has melted.
- Try a sweet crepe with your choice of “healthy” fillings like (a) powdered sugar, (b) Nutella, (c) Nutella and banana, (d) granulated sugar and a squeeze of lemon juice, (e) jam or preserves, (f) vanilla ice cream with hot fudge sauce. Yum!