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Super Simple Crepe Recipe

27 September 2011

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.

INGREDIENTS

2 eggs

½ cup milk

½ cup water

2 TBS butter, melted

1 cup all-purpose flour

¼ tsp salt

DIRECTIONS

    1. Combine first four ingredients in a large mixing bowl. Gradually add in dry ingredients, whipping until smooth.
    2. Lightly oil a griddle or crepe pan and heat to medium-high.
    3. 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.
    4. 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.
    5. Cook for about a half minute to a minute on the other side, then set aside and repeat for the next crepe.

Nat’s Notes:

  • 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!

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