A few weeks ago I asked what you’d like to do better in the kitchen. I’ll eventually get to everything but loved Tori’s idea of crepes. The topic deserves a video, and I’m working on that, but in the meantime I wanted to at least scratch the surface.
Crepe batter could not be any easier to make. I starting making a batch at 7:05 this morning and it was done at 7:09 (yes, I timed it). The only thing that takes any time at all is melting butter, and you know how fast that is. The ingredients all go into a blender and that’s it, really. For perfectly tender crepes the batter should rest for 20-30 minutes before you use it but its not the end of the world if this doesn’t happen.
Not only are they delicious for breakfast, they make perfect snacks, a quick lunch, or even dessert. My son likes “jelly rolls”, just jam and butter rolled into the crepe. Other fillings you’ll see around our house are scrambled eggs, sliced mushrooms, ham and Gruyere, and, my personal fave, butter/sugar/lemon juice. The batter will keep a couple of days in the fridge so I just leave it in the blender jar with the lid on top-makes it a lot easier to pour into the pan.
When you go to make your crepe, be sure you use a well seasoned skillet or non stick pan. It should be nice and hot with a very, very thin layer of melted butter (too much and the batter wont stick enough to hold its shape). I hold the pan in one hand and the blender jar in the other. While pouring from the jar, I gently swirl the pan to make sure the batter covers the bottom in one even, thin layer, quickly pouring off any excess back into the jar. Always make a test crepe first-you may find your batter needs a bit more flour if it seems to thin or a bit more milk if its too thick and not spreading well. Let the crepe cook for about 1 minute, just until the edges start to release from the side of the pan. Using a fork, spatula, or your fingers, flip the crepe over and cook about 30 seconds more. This is when I top the crepe with jam, spreading it with the back of a spoon, or any other filling. If it is cheese you need to melt, reduce the heat a touch and cover the pan briefly. Roll the crepe, using a fork, spatula, or your fingers then slide it out onto a plate. Alternatively, you can fold the crepe in half then in half again to form a wedge/triangle-great for more bulky fillings like veggies or eggs.
It is a good thing crepes are a snap to make because once I put them on a plate around here they disappear in seconds. Next time you’re stuck for a good breakfast idea, even on a weekday, remember the simplicity of crepes. In less time than it takes for your coffee to brew you can have thin, delicate, buttery crepes. Yum.
1 cup flour
pinch of salt
1 tsp sugar (optional-I like it for the browning effect)
1 1/4 cups milk
1 tbs melted butter (melt it in the pan where you will cook your crepes), plus extra for the pan
In a blender, place the flour, salt, sugar, and milk. Blend until well combined, stopping to scrape down the sides as needed. Add the eggs and blend until combined. With the blender running, add the butter. If you have time, let the batter rest for about 30 minutes.
Heat a medium non stick skillet over medium heat. If you melted the butter in the pan, there is probably a thin film of it leftover, perfect for crepe cooking. If not, add a small piece of butter (1/2 tsp ) and let it melt in an even layer. When the pan is hot, pour in about 1/4 cup of the batter and immediately swirl the pan so the batter covers the bottom in an even, thin layer, pouring any excess back into the blender jar. Cook until the sides are lightly browned and pulling away from the edges of the pan, about 1 minute Using a fork, a spatula, or your fingers, flip the crepe over. Top with jam, cheese, or your favorite filling and cook about 30 seconds more. Using a fork, gently roll up the crepe (or fold it in quarters) and slide it onto a serving plate. Cook remaining crepes the same way, adding a bit of butter to the pan only as needed. Extra batter can be refrigerated for two days.
Makes 12+ crepes
(You can also cook all the crepes, stacking them between squares of parchment paper. Wrap them in plastic wrap and refrigerate for two days or freeze up to one month)