As a child, my mother cooked with me whenever possible. Growing up was all about good homemade food. There was zero prepackaged/processed foods. If we wanted cookies, they were homemade cookies. If we wanted pizza, it was made from scratch.
During lunch hour, no one wanted to trade my carrot sticks for fruit snacks but as we grow older, we are so grateful for the experience of quality wholesome foods. Little did I know, that would be my primary focus as a chef and blogger.
One of my favorite breakfast dishes was the first recipe my mother ever taught me: Crepes. Crepes have this delicacy about them; They are thin, rich, and can be used for breakfast, lunch or dinner.
The best part is, they are versatile. I make them with whatever I have in my fridge. Don’t have milk? No problem; you can substitute with water. Want to make them sweet? Just add vanilla bean or sugar. Don’t want them sweet at all? Just leave them plain and you have a blank canvas for sweet or savory. Have no butter? No worries, just use vegetable oil. The options are endless.
We ate these bad boys almost every week and continue to make them on a regular basis. Here is the only crepe recipe you will need. I’ll be honest, I have never measured out this recipe. It’s all about texture. I will say, don’t go stingy on the fat. Butter makes everything better, remember!
|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 1 cups all purpose flour
- 1 1/2 cup milk
- 3 tablespoons unsalted butter melted and slightly cooled
- 4 large eggs lightly beaten
- 1 teaspoon salt
Take out a medium sized non stick pan and melt 1/2 stick of butter on medium heat. Pour melted butter into a small bowl and allow to slightly cool. Allow the butter to coat the pan while you pour the butter into the bowl (this will coat the pan for the crepe cooking!).
In a large bowl, add flour and salt. Make a well and mix eggs, milk, and water until a there are no lumps. Make sure you slowly add the milk/water to ensure proper consistency. The consistency should be similar to pouring heavy cream (maybe a tad bit thicker).
Now comes trial and error.
Pour a small ladle of batter (anywhere from 1/2 to 3/4 full) into the frying pan at medium heat. With your wrist, swirl the batter until a light coat of batter covers the bottom of the pan evenly. The first crepe never turns out so don’t fret!
Cook for 2 to 3 minutes and turn over. Cook the other side for an additional 1 minute and slide on a plate. Repeat until batter is gone.
We like to have an array of different types of toppings to make it extra fun. Here are some of my favorites:
Butter with brown sugar
Maple Syrup (a classic)
Plain yoghurt and Brown Sugar
Lemon Juice and Sugar (my favorite leftover crepe. Spread some lemon juice, roll, and dip in sugar)
Fruit yogurt and mix berries
Peanut butter and banana
Whipped cream and strawberries
Back bacon, fried egg and hollandaise
The options are endless! Get creative!
Batter is sticking
Ensure your heat is at proper temperature (medium heat).
Add an extra tablespoon of vegetable oil.
Ensure your using a non-stick pan and that it was properly coated
My crepe is too thick
Your batter may be too thick. add a tablespoon of water/milk until you reach proper consistency
If your consistency looks good, you may be pouring too much batter in. Try pouring in less