April 25, 2010

Crepes

Last week, in preparation for Aunt Dawn's visit, Emma made a batch of crepes to tuck in the fridge for breakfast. That reminded me of a promise last fall to post about crepes.  I took the pictures but somehow never got around to uploading them.

Crepes, the French pancake, are really easy to make. For some reason when most people think of making any French food, they instantly freeze up and assume it will be a difficult process. But nothing could be farther from the truth. The only difficult thing about crepes is the time it takes to cook them. Which, would not even be that long for the average size family. Crepes can be cooked ahead of time, layered between waxed paper and put in the fridge to save time when you are ready to serve them. They reheat in the microwave beautifully and no one will know that they didn't just come out of the skillet.

One essential to making crepes is having the proper pan. A crepe or omelet pan is ideal but any small skillet will do the trick.   A good non-stick surface will make the job easiest.  I do not allow anyone else use my skillet reserved for omelets, crepes and manicotti, to cook any other food so as to protect the non stick surface.  You need not have an expensive one.  Just keep the surface scratch free.

As for the recipe.  I have used the one in my 1972 Betty Crocker Cookbook for as long as I can remember.  The fact that there are NEVER any leftovers testifies to its goodness.  You can mix your batter in the blender, kitchen aid, with a hand mixer or even with a whisk.

Crepes

1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
1/2 teaspoon vanilla
2 tablespoons melted butter

Blend all ingredients until smooth.  For each crepe butter an 8 inch skillet; heat over medium heat until butter is bubbly.  Pour scant 1/4 cup in skillet; immediately rotate pan until batter covers bottom.  Cook until set.  Turn to other side, using a rubber spatula, for a few seconds.  Slide onto waxed paper.  Repeat with all of batter, layering wax paper between each crepe.

Some people like to roll their crepes with filling inside.  Others like to fold them into triangles and arrange them artistically on plates or platter.  We do a little of each.  Sometimes we just serve them stacked and let everyone fix their own. 

When available, we like to serve our crepes with lots of fresh fruit and freshly whipped cream.  In the off season we use frozen fruit or home made jam.  One of my favorite ways to eat crepes is just simply a squeeze of lemon over the top and a light sprinkle of coarse sugar. 

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5 comments :

  1. Jacob made some for the first time a couple weeks ago, they loved them :)

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  2. OH YUM!! My favorite thing to eat while visiting Paris was the crepes that you could buy on the street corner...like a hot dog in NY! And then with Nutella!! But I must say yours looks so good with the fresh fruit! I am gonna have to buy me a new skillet and try this recipe! Thanks! ;)

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  3. Sounds yummy! Thanks for posting - can't wait to try these!

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  4. mmm.. those berries look delicious! I'm going to have to try this. my hubby is a egg/bacon kinda guy (maybe me and the kids will eat this when he's gone) :)
    I still haven't tried your bagel recipe.. shame on me! :(

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  5. We love crepes at our home. My husband is the official crepe maker. Saturday mornings he can be found in our kitchen making up a yummy, yummy batch of crepes. And some bacon. Cause, you know, he needs some meat as well!

    We also love them with fresh, squeezed lemon dusted with powdered sugar.

    Rachel

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