What kind of a half assed blog would we be if we didn't bring you crepes? They're the simplest of simple, yet turn whatever you're cooking into something French and délicieux. Sprinkle powered sugar over them, fill with ham, cheese, and mushrooms or Nutella and bananas. The options are endless.
Rating: 1/4 assed
Here's what you need and how you do it
1 cup flour
2 large eggs
1 cup milk
1/4 teaspoon salt
Butter for pan
Whisk together flour, eggs, milk, and salt. Heat skillet (or crepe pan if you happen to have one) over medium heat. (Do not overheat or batter will not spread evenly.) Melt butter in hot pan.
Batter should be thinner than pancake batter, but thicker than broth. Scoop batter into warm pan, tilt to make sure batter covers entire bottom of pan.
Cook until golden brown, then flip and cook other side.
Serve warm with your choice of toppings/fillings.
For a printable version of this recipe, click here.
yum, i have yet to be brave enough to try my hand at crepes. so yummy!
Posted by: laura @ alittlebarefoot | January 22, 2011 at 08:19 AM
Looks great! Just wanted to say...the best crepes I've ever had were from a little stand in Paris. Granulated sugar and lemon juice. A-MAZING. Hardly ever have sweet crepes any other way (although Nutella is sometimes fun).
Posted by: Paige | January 24, 2011 at 09:51 AM
Thanks for the recipe, my husband loved it!
Posted by: kitchen gadget | January 25, 2011 at 06:45 AM
I was actually brave enough to try these and they were wonderful! We topped ours with huckleberry sauce and we have a new weekend favorite! Thanks!
Posted by: Chris Nelson | January 25, 2011 at 05:28 PM
I make the batter for these in the blender. It's so much easier than whisking. Also, try making the batter the night before and leaving it in the fridge overnight. The crepes will be much lighter and fluffier.
Posted by: Merry | January 29, 2011 at 10:03 AM
I haven't made crepes in forever. I keep meaning to. I particularly like them filled with sweet cream cheese and topped with a berry sauce. Or filled with a hot cheddar/cream cheese/ham mixture.
I need to put this on my menu for next week.
Posted by: Bethany | February 16, 2011 at 08:10 AM
Just found your blog and am enjoying your archives.
I make my crepes just like this but with one egg instead of two and a few drops of vanilla extract. Less egg-y, more cake-y. Highly recommend the vanilla addition when going the sweet crepe route!
Posted by: laura | March 13, 2011 at 05:21 PM
Are crepes really that easy? I would love to try them some day, but I feel like they would be a bit of a challenge....
Yours look absolutely beautiful!
Posted by: Sabine | March 19, 2011 at 06:20 AM