Hot Outta The Oven: How To Make French Crêpes
Want to make a cheap, easy, and delicious dessert? Crêpes, the traditional French pancakes, are perfect to impress your dinner guests. But before we begin, a little lesson in pronunciation. The e in the word is said like eh: krehps. If you can get a bit of a throaty roll on the r. It’s not craypes. Nor is it craps. Let’s hope your dish doesn’t end up tasting like the latter.
After the jump, a recipe, plus ideas for fun fillings both savory and sweet!Ingredients:
- 1 cup flour (you can use whole wheat flour if you want a healthier variety, just know that your crêpes may come out a bit thicker)
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon sugar (optional)
- 1/2 teaspoon vanilla extract (optional)
- 3 tablespoons melted butter
- Blend all ingredients in a blender for about 20 seconds. (You can also whisk by hand very quickly.) The batter should be thin. If you have the time, cover the batter and let it sit in the fridge for an hour, (it sets up better this way).
- You probably don’t have one of those fancy crêpe pans or the special spatula they use, but not to worry. Use your largest nonstick pan instead. Keep heat on medium low. With a pastry brush (or paper towel, if you don’t have one), grease the pan. Pour about 1/4 of batter into the center of the pan, tilting until a thin layer has covered the bottom. When the edges start to curl, carefully turn to the other side using your spatula. Cook until it just reaches a golden-brown hue, and remove.
- Now for the fun part–fillings! For something very French, spread a layer of Nutella and top with fresh banana slices. Other ideas: sour cream and sugar, fresh fruit, butter and sugar, or jam, and be sure to dress (and eat) while it’s still warm. Or, serve your crêpe as the main course by filling them with salty items like melted cheese and spinach, ham and cheese, ham and eggs, or other marinated vegetables while its still the pan, omelette (also French!) style.