Hello and Happy Thanksgiving!
Today I would like to share one of my favorite desserts. Crêpes! And, more importantly, you don’t have to be French to make your crêpes taste awesome. I always thought I can never top my husband when it comes to the crêpes-business, but I surely can with this recipe. It took me a while and some variations here and there but I got it down now. (Imagine Arnold Schwarzenegger saying this sentence!) Even my son loves them who is usually only obsessed with fries and the pickiest eater in the world. However, we are getting there slowly but surely.
Now that it is getting colder outside (I am talking -5 Celsius, 23 Fahrenheit these days in Canada) I crave comfort food. It is just weird but I love it once in a while. We just came back from Mexico and I found it so weird that no matter what country I have visited so far, they all do have some version of flat bread. Quesadillas, Tortillas, pita, Pfannkuchen and naan for example. Pfannkuchen as well as crêpes are not made with yeast but you can use them with all sort of fillings – sweet or savory, so they fit into my flat bread category for sure. There was a time when my husband made me crêpes when I came home from school late in the afternoon which I thought was so sweet and yummy on top of it! He stood in the kitchen, mixed the dough and cut all the ingredients, usually while watching Family Guy! Classic, I think! They were just so delicious, you guys. Maybe it was because he made them and I was hungry and came home from school or all of the above.
So here is my recipe I use that is French-approved. Enjoy!
Daniela Henry
Serves 6-8
10 minPrep Time
3 minCook Time
13 minTotal Time
Save RecipeIngredients
- I cup of flour (250g Mehl)
- 1 tsp salt
- 2 large eggs
- 2 cups milk (500ml Milch)
- 3 Tbsp butter, melted (60g Butter geschmolzen)
Instructions
- Mix the flour, salt, eggs together in bowl. Use a mixer to make it smooth with no lumps.
- Now add the milk 1/2 cup at the time. Then add the butter. Mix again. There should be NO lumps in your dough!
- Slightly oil a pan with ghee or oil and preheat on medium heat (not too much oil!)
- When pan is fully heated (test with a wooden spoon; put it into the oil and see if bubble appear around the spoon, then your oil is ready!)
- Now take a ladle and fill it with your liquid dough. Fill the ladle slightly more than half with dough. The key is to have the original crêpes thin! Till the pan to the right and pour the dough in with the ladle.
- Now here is the part where it becomes a bit tricky if you have never done it before. Immediately lift the pan and tilt in a circular motion to allow the batter to run in a circular pattern and fill the entire bottom of the pan
- Your batter is very liquid so this is a rather quick motion and the batter should run and spread easily to every surface of the pan. You can always add more milk to your batter to make it thinner. Whisk or mix the dough again. If your dough is too thick you won't have original crêpes 🙂
- Make sure your pan and ghee/butter/oil is not too hot. Otherwise your crêpes will burn easily. Lower heat if necessary.
- One the batter has spread of the surface of the pan, return the pan to the hot plate and cook until one side is golden brown. Check with a spatula now and then how the batter looks.
- Then flip and cook on the other side. My mom always tells me to take at least two spatulas to flip the crêpes to the second side.
- Now remove your cooked crêpes to a plate and start with the next one. Continue until all your batter has been used.
- The oil you used for the first crêpes lasts you for at least 1-2 more crêpes. Then slightly oil the pan again
Notes
The crepes should be very thin and floppy. The batter should be the consistency of thick cream. If it's too thick to spread easily on the skillet, add a little water and try again. The first crepe or two are usually "test crepes" and will let you know if you need to adjust the heat under your skillet or the consistency of your batter.
Here are four ways how to fold your crêpes.
There are just so many ways to eat crêpes. I love them with plain yoghurt and jam. Or mozzarella, chopped tomato and basil, ham and cheese, or egg, cheese and veggies. For my son I sometimes put a KinderRiegel in them and wrap the hot crêpes around it. Or of course Nutella. Crêpes are a nice dish to prepare for a party too. Chop up some ingredients and everybody can make their own crêpes variation. Then heat them up in a skillet or pan quickly.
If you did not end up using the entire dough you can freeze or refrigerate the rest. In the refrigerator the dough keeps up to a day or two so you can easily make yourself a nice breakfast the next day! I hope you enjoyed this recipe and you give it a try. Believe me, my first crêpes were either burned or too soft. It takes some practice but you will get there eventually – if you have the patience!
Thank you for reading my blog.
