We first tried to make crêpes for dinner 3 or 4 years ago. It was an utter disaster. First, the pan was too hot and they wouldn’t spread out properly and burned. Then too cool and I played with it too much – meaning we just ended up with a poorly cooked glop of batter. Bah!
I’ve wanted to try again for awhile, but finally got up the courage this morning for some sweet breakfasty crêpes. And man am I glad I did. So good!
The only real “trick” is getting the pan to stay at a consistent medium/medium low and to spread out the batter *quickly*. Our burner gets pretty hot – so that’s probably “medium” for most stoves. The tiniest variation and the edges would get too crispy, but too cool and.. well, too cool probably would’ve been fine except that I wasn’t expecting it to slow down the cooking that much, so I’d turn them too early and they’d be sticky.
In the end though I ended up with at least a dozen crêpes to freeze plus two each to eat now from this recipe (yeah, I lost count as I wrapped them to freeze), and they were damn tasty.
Recipe courtesy of my old standby, Betty Crocker:
- 1.5 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 2 large eggs
- Mix flour, sugar, baking powder and salt. Stir in wet ingredients, and beat with a band blender until smooth.
- Grease a 6 inch skillet. Heat to a consistent medium heat.
- Pour 1/4 cup batter into the skillet and immediately rotate (and uh, shake?) skillet until a very thin film covers the bottom.
- Cook until light brown (this happens pretty quickly). Run a wide spatula around edges to loosen, and flip. Cook the other side until light brown.
- Stack crêpes with wax paper between to keep from sticking. Serve warm with goodies inside!
Again, we had nutella, strawberries, and banana inside ours. Such a lovely decadent breakfast!
To freeze – we wrap airtight. Apparently they freeze up to two months! Savoury crêpes here we come!