Archive for November, 2014

I Can Make Crepes Too!

Sunday, November 23rd, 2014

My lucky kids have been on the receiving end of many sleep-overs and playmates with homemade crepes.  Yum.  My son came home and said “Mom, how come you don’t make crepes?”  I used to make crepes when I was doing some recipe testing, but I guess the kids were little and don’t remember.  And yes, it had been a while.  We have them at the farmer’s market, so it’s not like they’re crepe deprived.  So first I said “well, I don’t have a crepe pan”.  Then my son said his friend’s parents don’t use a special pan.  I thought and said to myself “Hmmmm, I don’t make crepes because I taught you to make pancakes, and then I get weekend breakfast off”.  However not to be outdone on the sleep over circuit I’ve started making crepes.  These are actually super easy and only need a few basic ingredients.  So far we’ve been eating them with squeezed lemon and powdered sugar and/or bananas and berries.  Next breakfast for dinner I’m going to try some savory additions.

 

As the crepe maker, plan to stand over the crepe pan for a good 30 minutes as you make one at a time and kids just keep wanting more.  That’s why I have no pictures too.  I got too busy cranking out crepes.  I understand how the crepe maker at the farmer’s market feels as his line grows and he mans two special crepe griddles.  I tried to get my son to try making them today but he was a bit worried about holding the pan over the flame, to tilt and get the batter to spread.  We’ll just keep practicing…

 

Basic Crepe Recipe from Allrecipes.com

Makes about 8-10 crepes, so I usually double the recipe to keep up with the kid demand.

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons butter, meltedIn a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

    Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot and add toppings.

 

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