Special occasion today that called for crepes – one of the best things to come out of France. I got a recipe from a friend at work – Carmen. I thought of getting a crepe-making appliance, but settled for a nice flat pancake pan [I bought a Tefal one from Wally-mart for $13]. The first three attempts came out more like pancakes until I got the hang of it. [This blogger recommends sacrificing the first offering to the Crepe gods]
Carmen’s Crepesational Crecipe:
3 cups of flour [I used 2]
2 TBSP sugar
1/2 teasp. salt
milk to make batter runny
butter for pan
garnish of choice [we used Nutella]
1) whisk eggs/sugar and salt together
2) add in flour gradually as you whisk . [the batter will keep getting thick as you add the flour so …]
3) add milk to make batter runny
4) heat your pancake pan to 5
5) spread 1/4 to 1/3 teasp. butter onto the pan with a spatula. [need to do this for each crepe]
6) ladle a nice dollop of batter onto the middle of the pan and quickly spread it to the edges by twirling the pan.
7) when the underside is browned, flip it briefly [no more than 30 sec]
8) plate it and serve!
The first three attempts came out ‘pan-cakish’. After modifying my recipe to make it more runny and ladling less onto the pan – I made enough for 3-4 peeps [see figure below].
Other than the first three “sacrifices” it worked out great. Happy wife – therefore one of the best things that I have made.
I think that if you ditched the sugar and added some really finely chopped onion and cilantro – you could have a kick-ass “frittata-style” crepe. [maybe make the batter less runny to “hold” the veggies?]
Make sure that the mix is really runny [it should spread out quickly after you place a ladle-full onto the pan].
Make sure that you grease the pan with butter [1/4- 1/3 teaspoon] – spread it around with a spatula.
Add music so that you can look like crepe man from Youtube