Basic crepes are anything but boring. Delicate and buttery, the possibilities for filling them are practically endless!
The days of Paul traveling for work are long gone, which is great. He’s home more! But bad, because he doesn’t rack up frequent flyer miles. So, that 90 minute flight to Southern CA is now a six and a half hour drive. Tack on another two hours to San Diego, which is where our family vacation was this year. Eight and a half hours in the car with my kids. My kids. Who never stop talking. EEP.
Movies were our friend, for sure. But I also bought this great little travel book, Are we there yet? which was a lifesaver. Part of it included a bunch of tongue twisters. That was so much fun, we started making up our own. Mine was Clara Cooked Crispy Crepes. Say that 10 times fast!
Sort of inspired me to make up a batch when we got home.
Crepes are essentially very thin pancakes, and yet they feel and taste so…special. I’m sure it’s because of their delicate nature, and the fact that they’re not as commonly made as regular pancakes or waffles. They’re incredibly versatile too, where the sweet and savory options are practically endless.
My favorite way to eat them is sprinkled with cinnamon and sugar, or coated with some lemon curd. Try swapping the lemon curd for your favorite jam, melted chocolate, or whipped cream!
- 4 large eggs
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted butter
In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour until well combined; set batter aside to rest for 15 minutes (don’t skip this step!) Whisk once more before cooking.
Warm up a nonstick 10-inch pan over medium heat. Melt about 1 teaspoon of butter; when it starts to foam, ladle in 1/4 cup of batter in the center of the pan. Immediately lift the pan from the burner and swirl it so the batter coats the bottom of the pan. Replace the pan on the burner and cook the crepe until the batter is just set and the underside is lightly golden, about 1 minute. Using a spatula or your fingers, loosen the sides of the crepe and gently flip in the pan; cook for another 45 seconds.
Transfer crepes to a plate or cutting board. Repeat until all batter is gone.
Roll up or fold into quarters.
Serve immediately with a few teaspoons of jam, melted chocolate, whipped cream, or a sprinkling of cinnamon and sugar!
• If you want to make the crepes ahead of time and store them for later, wait for them to cool, stack (with pieces of parchment paper in between to prevent sticking), and place in a resealable plastic bag. They will keep in the refrigerator for several days, or in the freezer for up to two months.
• When defrosting them, thaw on a rack before gently peeling apart. To reheat, microwave each crepe for about 15 seconds each.