Who needs Paris when you can make crepes from the comfort of your own kitchen? Learn how easy and delicious mine are!
So we all know I’m not a fan of most breakfasty foods. I’m not a waffle lover, and I don’t like pancakes. *GASP! How is this possible???* I don’t know. I just never was a fan.
Well, a few weeks ago, Mr. Fantabulous found my never-been-used All-Clad crepe pan that I had to have. I mean it’s ALL-Clad after all, so I needed it, right?! I mean, I do love their stuff.
Now, I had every intention of making him crepes someday, but I just never got around to it. I mean, I used to make them all the time when I was younger at home, but again, I wasn’t a fan. The recipe was/is awesome, but I just wasn’t ‘feeling’ them. So, I, being the loving wife, agreed one Sunday morning to make him crepes.
I dug out my old family recipe and got to making them. Well, people, lemme tell you what you would have thought I just invented the most awesomest thing EVER to be eaten. He stood there as I was making them and as soon as they came out of the pan, set on the plate and the next bit of batter poured in, he was inhaling his (filled with strawberry filling naturally). Literally in 2 days I made 50 crepes! Yes! 50! As in FIVE-ZERO! I had 1, and only one. They were good but… gimme my eggs and bacon. LOL
I prefer to make these in a crepe pan. The main difference between a crepe pan and a fry pan is that the crepe pan has very low, almost non-existent, sides that are straight up and down. A fry pan has sides that angle upwards. Crepe pans have a completely flat bottom all the way to the side wall. You can make these in a fry pan, but maneuvering in and flipping your crepe can be difficult. Whatever you use, be sure that your pan surface is non-stick.
Now when it comes to crepe fillings the sky is the limit. You can go savory with sauteed veggies (covered in my Decadent Hollandaise sauce) to sweet with berries, sweetened cream cheese and a berry puree. What about caramelized bananas, pecans and a maple drizzle? Chocolate, fluff and peanut butter? The list goes on and and on.
The only thing where people differ is the finished product technique – fold them in fours OR roll them up like a jelly roll. I like the presentation of the fold, however, Mr. Fantabulous will only eat them rolled up like a cigar. To him, they ‘taste better’ that way. LOL
Vanilla Crepes
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Ingredients
- 1 cup flour
- 2 large eggs plus 1 egg yolk
- 1/2 cup sugar
- 1 cup whole milk
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoon melted unsalted butter, melted and cooled plus additional for the pan
Instructions
- Whisk all ingredients in a bowl until well blended.
- Cover and refrigerate for at least 1 hour or up to 12 hours.
- In a crepe pan over medium heat, lightly spray with cooking spray or brush lightly with butter.
- Pour 3-4 ounces of batter in the center of the pan and swirl around in circles to spread evenly.
- Cook for 30 seconds to a minute on one side or until the bottom turns golden brown.
- Using a rubber-tipped spatula, lift up one edge. Using your fingers/tongs or the spatula, flip the crepe over and straighten out using your fingers.
- Cook for 15-30 seconds or until lightly golden brown.
- Transfer to a plate and repeat the above steps to make more crepes.
- Fill with your favorite toppings and either roll or fold.
Notes
Store unused covered crepe batter in the fridge.
Whisk prior to use.
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