Back to the Basics: Crepes

Crepes.  What are crepes, exactly?  Well, crepes are the French version of pancakes.  Whenever I hear someone describe crepes the first thing that pops into my head is Talladega Nights.  The bar scene where Ricky Bobby and Jean Girard get into a fight and Jean Girard wants Ricky Bobby to say “I love crepes”.  I know…silly, right?  But for some reason that scene is the first thing that comes to mind when I hear the word crepe.

Now that I’ve got that in your head, and now that you’re going to have to go watch the movie to see the scene, lets move on!  Isn’t it funny how food relates to so many things; memories, movies, and so on?The next thing that pops in my mind after Talledega Nights, is the French and their love for food.  They can make even the simplest of foods so incredibly sophisticated.  Who would ever think of a pancake being delicate?  The French.

In all reality, crepes truly are really thin pancakes.  They can be enjoyed how we enjoy the thicker, fluffier pancake but they can also be enjoyed by filling and topping them with various ingredients.  More times than not crepes are enjoyed as a breakfast food or even a dessert; being stuffed with fruits, sweet cheese, peanut butter and even nutella.  The options are endless.  The simple crepe is so versatile and has such a mild flavor that they can also be enjoyed with more savory foods and at lunch and supper. 

Crepes are a few simple ingredients that are combined and mixed together then cooked in a very hot saute pan.  Crepes are meant to be thin, making it easier to roll or fold them once they have been stuffed with whatever your heart desires.  They are rather simple to make, but it may take a few tries before you get that perfect thickness that you’re looking for.  I’ve made crepes several times and it still takes me one or two tries to get them exactly how I like them.  Once you find your rhythem you’ll be on a roll, making one right after another.  You’ll be a crepe making machine!         

Crepes

Ingredients:

1/2 Tsp vegetable oil
1 Cup all-purpose flour
1/4 Tsp salt
1 1/4 Cups whole milk
3 Large eggs
2 Tbsp unsalted butter, melted and cooled

Directions:

Place oil in a small skillet over low heat and let sit for 10 minutes.

Meanwhile, sift flour and salt together in a small bowl.  In a separate bowl combine milk and eggs and whisk to combine.  Pour half of the milk mixture into the flour mixture and stir to combine.  Add the melted butter and whisk to combine.  Finally, add the remaining milk and whisk to combine.

Use a paper towel and gently wipe any excess oil out of the pan and allow to heat an additional minute.

Pour 1/4 cup of the batter into the center of the heated pan.  Gently swirl the pan to spread the batter into an even layer to coat the entire surface.  Cook the crepes until the edges start to brown and the tops start to look dry.  Using a spatula, gently flip and cook for an additional 25-30 seconds. 

Place cooked crepes on a cooling rack and continue with the rest of the batter.

Recipe source: Bakeaholic Mama originally from America’s Test Kitchen