I want to eat more crêpes until my dying day! I love them but I used to be intimidated by making them!
Crêpes are magic!
They can be sweet, savory, filled, or not. They can be for breakfast, dinner, whatever. They’re versatile and they’re delicious!
But to tell you of my favorite crepe ever, I must share a story with a valuable lesson first.
Many, many years ago my bff’s and I were on one of our many trips we’ve made over our 25-year history together and we stopped at a little place in Fredericksburg that had the most amazing crêpe ever!!! We count this experience as the poorest choice we ever made amongst the four of us to date. We order (1), ONE, Uno, (delectable, creamy filled, sweet local peach), crêpe to share between us. How stupid were we? I attribute it to a heat stroke; it was summer time in Texas where temps can reach 100 easy. Because why we thought that was ever a good idea ended with us still being friends after all these years but having learned a very valuable lesson. From then on we would order one of every kind to share-share-share!!! I kid you not when I say that, that peach crêpe was the most amazing sweetness I have EVER had!!! We still talk about it after all these years! [Lesson learned].
Crêpe recipes are basic with basic ingredients. Flour, eggs, butter, cream. And once you master them, (which I found at first to be the more challenging of it all), you will want to make these for mealtime, snack time or dessert time.
Go crazy—life is short! You can even invest in a crepe griddle & rake. They’re definitely in my future!
Eat more crepes
I had a crepe Wednesday the other day.
I had slept in and although I had a full plate on my “to do” list, I’ve found that nothing gets me going on a full plate day as with a tasty plate first! So I made a sweet cream filled crepe with fresh strawberries-YUM!
I’ve tried mastering crepe-making over the years although I’m far from it, but I’ve tweaked a couple of recipes to get one that I’m really pleased with, basic crepes. So in case you get crepe fever, I wanted to share it. I pulled out my vintage hand mixer that MIL gave me many years ago to make a small batch of sweet cream to fill ’em with.
- 1 cups flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 Tablespoon butter melted
- *2 teaspoons sugar for dessert crepes don't add if they are for savory crepes
- In a mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (You can use an immersion hand blender.) Add salt and butter (sugar if making dessert crepes) and continue beating until smooth.
- Slightly oil a pan and place on medium temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion (unless you have a crepe rake), so the batter coats the surface evenly.
- Cook crepe for about 1 - 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
- Serve hot and fill or top with your choice
Life and our “to do” list is sometimes more doable if we have a sweet start to it…eat more crepes!