So we all know I’m not a fan of most breakfasty type foods. I’m not a waffle lover and really don’t like pancakes. *GASP! How is this possible???* dunno.. just never was a fan. I mean I like 2 bites at most but then it’s like “Um no, don’t want this” and end up pushing it away. Gimme dippy eggs, a piece of toast and maybe some bacon. Okay.. no maybe about it. I want me some bacon!
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, wasn’t a fan. The recipe was/is awesome but I just wasn’t ‘feeling’ them. So me being the loving wife agreed one Sunday morning to make him crepes. Well okay truth be told I promised him Saturday night that I’d make him some for breakfast the next morning but then kinda-sorta-forgot-hoped-he’d-forget-too-but-that-didn’t-happen…crap! LOL
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 literally 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
After having made a bajillion of these I posed a question to you folks on Facebook asking your thoughts on these. I was actually surprised by the number of responses where people thought they were either really difficult or hadn’t made them ever. This surprised me as honestly crepes are probably easier than pancakes to make in my opinion.
Well let me tell you folks this couldn’t be any easier. Now for me 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 it can be difficult to maneuver in and flip your crepe. Just 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 rolled 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. LOLPrint
- 1 cup flour
- 2 large eggs plus 1 egg yolk
- 1/2 cup sugar
- 1 cup whole milk
- 1/2 cup water
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 Tbl melted unsalted butter, melted and cooled plus additional for the pan
- 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 very 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 lightly golden brown.
- Using a rubber-tipped spatula lift up the one edge and either using your fingers/tongs or 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.
Store unused covered crepe batter in the fridge.
Whisk prior to use.