For some reason, I’ve always been too intimidated to try my hand at making crepes. I’ve been under the false impression that something so perfectly round and so thin would be tough to make. But in reality, crepes turned out to be very simple to make.
The great thing about crepes is that you can fill them with basically anything. Craving PB&J? Put it in your crepe. Want something sweet? Add butter, cinnamon, and sugar. In the mood for a healthy snack? Add some asparagus and mushrooms.
I whipped up a batch this morning and opted for a set of sweet crepes (few and far between are the times I opt for savory crepes over sweet ones)–filling one with butter and raspberry jam and the other with butter, cinnamon, and sugar. DELICIOUS!
Recipe adapted from the Food Network’s Alton Brown:
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
Combine all of the ingredients in a blender and pulse until smooth. This step makes the process SO MUCH easier! I actually first tried the recipe yesterday, but gave up when my hand-mixed batter turned out really lumpy. The blender will get your batter smoother than either a hand-held mixer or your hand and spoon.
The recipe suggests chilling the mixture for an hour in the refrigerator, but I didn’t have time for that and the crepes turned out fine.
Heat a non-stick pan and coat with butter. Pour 1-2 ounces (depending on size of pan) and swirl to coat evenly and create that perfect circle.
Cook for 30 seconds, flip, and cook other side another 30 seconds.
Lay flat to cool.
Fill with your favorite foods (nutella/banana, strawberry/whipped cream, sugar/cinnamon, ham/cheese, etc.), fold in fourths, and enjoy!