I have always been impressed with crepes.
Crepes always look so darn good when they are served up.
How to Make Crepes
I am not sure what the best way to enjoy a crepe is.
My choice would be with some fruit and of course, whipped cream.
What exactly is a crepe anyway?
That was definitely a question for me for a long time.
Technically, a crepe itself is merely a really thin pancake.
The proper spelling for crepe is actually “crêpe”.
The little accent on top of the “e” is there because the crepe is a French pancake.
It is the way that crepes are served up that makes them so delicious to look at I suspect.
What I like about crepes is that they are not a bunch of bread that fills me like pancakes do.
Crepes are thing and dainty when you compare them to their big brother the pancake. A plate of pancakes really is about the pancakes and getting filled up on the pancakes. A plate of crepes is as much about the crepe filling as it is about the crepe itself.
What kind of flour should you use for your crepe?
The most commonly used flour in the US seems to be all purpose flour. We seem to use all purpose flour for just about everything that calls for flour.
Then there are the crepe lovers out there who enjoy their crepes made with wheat flour or buckwheat flour.
As you can see, the flour that you use is entirely up to you.
The trick to making a good crepe is to cook it on the right heat.
The heat on your stove needs to be set somewhere around medium high. The heat should not be set too high as it will burn your crepe. When the heat is set too low, your crepe will most likely not cook evenly.
Some folks will refrigerate the batter for about an hour before actually using it.
The reasoning behind setting your crepe batter in the refrigerator for at least an hour is that the cooler air will get rid of many of the bubbles that are in the batter. When there are bubbles in crepe batter, there is a likelihood that the crepe can tear when you flip it over since the crepe is so thing.
The recipe for easy to make crepes
What you will need to make easy crepes:
- Eggs- 2 large
- Salt 1/4 tsp
- Flour- 1 cup (see above)
- Whole milk- 1 1/4 cups. Whole milk is recommended because of it’s consistency. I have used skim before.
- Vanilla extract or fresh lemon juice (depending on the taste that you are looking for)- 1 tsp
- Melted butter- about 3 tablespoons divided
How to make easy crepes:
- In a mixing bowl- combine together your eggs, salt, flour, milk, and vanilla/lemon juice.
- Stir in 2 tablespoons of your melted butter.
- Refrigerate for an hour to lessen the bubbles- this is optional- see above.
- You will be making one crepe at a time so use a small-to medium sized roundskillet.Preheat your skillet on medium-high heat.
- Add your remaining butter to the skillet. When the butter bubbles, add about 1/4 cup of batter and swirl the batter around in the skillet until the skillet is covered. This should be a thin layer of batter. As the crepe cooks, work the edges to loosen them.
- When your crepe begins to brown- about 45 seconds, gently flip it over and cook the other side for about another 30 seconds until browning.
- While the crepes are still warm, it is recommended that you do not stack them as they may stick together.