Crepes are such a popular item on our home brunch menu. I really got hooked on crepes the first time I visited Seattle. I ate then at the Crepe de France stand, which is now a proper restaurant at Seattle’s Pike Place Market (I have yet to go to Paris!). My husband had been eating at Crepe de France for more than ten years. They keep it simple & serve ’em big for absolutely some of the best crepes I’ve had, both sweet & savory. I swore back then that I would learn to perfect crepes. Perfection in form may require some frustration 😉 It is all about timing, speed, and the batter. I’ve tried so many different batters, and all I can say is Practice! Practice! & Practice!
Today we had both savory & sweet crepes for brunch – cheesy, garlic-potato filled and banana, walnut, whipped cream filled! Here is the recipe for the common batter, which you can sweeten up a bit when you make the sweet crepes. I only took photos of the sweet ones, unfortunately!I used:
- 3/4 cup all purpose flour
- 2 eggs, beaten
- 3/4 cup milk (I add more milk if I think the batter is too thick to move around!)
- 2 tbspns butter, melted
- 1 tspn salt
- 1 tbspn brown sugar (this is what makes them brown – use white sugar if you want them lighter in color!)
- 1 tspn vanilla extract
For the filling:
- vanilla whipped cream – made using vanilla extract and confectioner’s sugar
- handful of toasted walnuts
- thinly sliced bananas or whatever fruit you feel like having!
1. Combine flour and salt in a bowl, and make a well in the middle.
2. Add eggs, milk, and whisk away until all mixed.
3. Stir in the melted butter, and set the batter aside for half an hour.
(This was the batter I used for both savory and sweet crepes, so I added the vanilla and the sugar to the batter after I had finished making the savory. You can add it earlier if you are making only sweet kind.)
4. Use a nice nonstick skillet or a crepe pan on medium heat. I can’t stress enough how important it was to get this right — the right pan really does the trick! Berndes Crepe pan is my favorite.
5. The following needs to happen very quickly and will take some practice:
Lightly rub butter on the pan, once it is heated. Pour about a 1/4 cup of the batter. This amount will depend on the size of your crepe pan — use less batter if your pan is smaller than 9″. Lift the pan & turn it around quickly to spread the batter evenly, coating just the bottom of the pan. Now, put the pan back on the heat. Let it cook for about a minute, until you see the edges lift or see some texture, but don’t overcook — recognizing this comes with practice!
6. Lift gently with a thin edged spatula to flip the crepe. Some people even use a toothpick, or I sometimes find it easier to just use my hands! Let the second side cook for about half a minute & take the crepe off the pan.
Repeat steps 5 and 6 until you have used your batter — I usually get about 10 crepes using these measurements.
7. For the sweet recipe, I let all my crepes cool a bit, then I layered them with vanilla whipped cream, bananas, and walnuts!
I can’t wait to go to Paris — some day!