Crêpes
Sun, Jan 10, 2010
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When I lived in France I often stopped at a crêpe stand on my walk into town. I usually ordered them with a simple topping of powdered sugar and fresh berry jam or a squirt of lemon juice. But when I was in the mood for a decadent treat, I ordered them with Nutella. And when I first went to a crêperie for dinner I was surprised to find out how much I liked savory crêpes, too.
Make your crêpe feast an entertaining family meal. Have a contest and let each family member create a crêpe – savory or sweet, for dinner, breakfast or dessert. Fill with homemade jam, berry butter, whipped cream, lemon curd…the options are just about endless. Let everyone present their creation, taste the other crêpes and pick their favorites.
*I recently made this recipe and cut it in half. Depending on the thickness of the crêpes and how much batter you use per crêpe, it will make about five crêpes per half batch.
- 1½ cups milk and water mixed (I use ¾ cup fat-free milk + ¾ cup water.)
- 4 eggs
- 2 cups flour
- 1 Tbsp sugar
- 4 Tbsp melted butter or oil
- Nutella
- Jam
- Butter
- Powdered sugar
- Berry butter
- Syrup
- Lemon Juice
- Lemon curd
- Chocolate
- Whipped Cream
- Apple slices
- Berries and fruit
- Place all of the ingredients in a blender and mix until smooth.
- If you mix by hand, beat the eggs with a fork.
- Add the milk, water and melted butter.
- Gradually add the flour and the sugar, whisking it until smooth.
- Rest for 30 minutes-1 hour.
- Spoon the batter to coat the bottom of a lightly-greased pan on medium heat.
- For thinner crêpes, I use roughly ⅓ cup batter for a 12-inch pan. I spread the batter with the bottom of the measuring cup to completely coat the pan.
- For thicker crêpes, I use a little under ½ cup of batter. The thickness of your crêpes is a matter of personal taste. Crêpes do not have to be super thin to be authentic.
- When the batter starts to set, flip the crêpe and cook the other side until both sides are light golden.
Tags: butter, crêpes, eggs, French pancakes, Nutella
We tried the crepes yesterday and I think I need to add more liquid because they were a little thick. Would it matter if you just used fat-free milk instead of part water? Otherwise, we really liked the flavor!
Cherie, you can always add more liquid if you want the crêpes to be thinner. The thickness of crêpes is truly a personal taste. They don’t have to be super thin to be authentic.
I use fat-free milk because that is what we always have on hand. I experimented with all milk and all water. We prefer the combo of milk and water. The all water was good, too. Our least favorite version was using all milk.
If you try them again, let me know how they turn out!
We’ll definitely do some more experimenting with the crepes. Thanks for the tips!
I am really enjoying your website and will be trying some of the recipes as soon as my arm is well. I broke it and at 80 it will take sometime to heal. Dr. Michael Hilts (my doctor in Greensboro until I moved in with my daughter in Zebulon, NC) sent me your site. I received it the day I broke my arm so I am late reading it.
I think it is great. I love to cook with my granchildren, ages 6 and 8 so we will enjoy many of these.
Thanks so much for sharing. Please share with your husband that Dr. Hilts is the greatest doctor in the world. He, Julie, Emery, and Rachel are special friends to me. I really miss him being able to fix my broken bones, etc. but I have cancer and needed to more here. It is 125 miles from Greensboro.
I will visit your site often to find neat things to do with the grandchildren and for myself. I am anxious to try the Crepes.
Also, I will share your website with my friends. Now, that most of us are retired teachers, we have more time. We all love to cook.
Good luck.
Thank you so much for your feedback. I am glad to hear that you enjoy cooking with your grandchildren.
My husband will be proud to hear your compliments concerning his brother. And we couldn’t agree more. He and his family are such incredible people; we just wish we could see more of them.
I wish you a very speedy recovery and many great moments in the kitchen with your grandchildren. All the best.