Things have been crazy here recently. Between the holidays, winter break, recovering from surgery, all of us getting sick, and just the general craziness of trying to work and having two kids, I haven't exactly had a lot of time to work on this doggone blog.
This post is going to be short, to the point, and fairly lean in the photography department. Disclaimer: all the photos were taken with my two boys either in the frame or pulling on my legs, so please forgive the blurriness!
When I used to spend time in France, I always looked forward to stopping at a crêperie at least a few times during my stay. They had it down to a science, and even at capacity, these places knew how to crank the crêpes out. Diners had the choice of ordering savory or sweet crêpes. Though I love both, I usually got my old reliable, a crêpe smeared with Nutella. These days, Nutella crêpes are my boys' favorite, though I now prefer to fill mine with fruit and preserves. My husband prefers salty, and goes with ham and cheese.
The presentation of a crêpe, either savory or sweet, appears sophisticated to a layperson, but these things are ridiculously easy to make. Even I, who abhors cooking anything before noon, can whip a batch of these up in just a matter of minutes. You make crêpes just like pancakes; the only difference is that crêpe batter is thinner, and usually has a higher egg and liquid content. An ideal crêpe batter has the consistency of heavy cream, and this creates the thin but durable texture we're used to after cooking.
There is actually very little flour in this recipe. I used an all-purpose blend, and didn't need to modify quantities for altitude at all. You can either make these crepes with butter or oil, though I prefer the flavor of butter. I make mine with sugar and vanilla--I find that a subtle sweetness in the crêpes actually enhances the flavor of both savory and sweet fillings--but you can omit these as well, if you choose.
The key to making good crêpes actually lies with your cooking implements. You need a good skillet or griddle that heats evenly (I use a nonstick griddle, and therefore don't need any additional oil for cooking), and a thin spatula with which you can flip the crêpe. I like to set my stove at medium-high, and allow my griddle to warm up for at least five minutes before I start cooking. Once I get started, the cooking process is quick. I pour the batter onto the griddle in a spiral motion to make a nice even circle. I wait until bubbles form all over the top of the crêpe, check to see if the bottom is golden, flip it, and then cook for another minute or so. Easy-peasy.
Filling the crêpe is up to you. I usually go simple, with some fresh fruit, preserves, and powdered sugar, but you can fill it with practically anything.
Today I made mine with raspberry jam, fresh raspberries, and powdered sugar. From start to finish, the whole process took about ten minutes, no joke.
I hope you enjoy the ease of this recipe as much as I do!
Recipe
Ingredients:
1 1/3 cup milk
2 eggs
2T melted butter (or oil)
1 tsp vanilla*
1/4 tsp salt
2T sugar*
2/3 cups gluten-free flour blend without leavening (I used Pamela's Artisan Blend)
Jam, Nutella, or other filling ingredients of your choice
*You may omit if making savory crêpes
Instructions: Warm a skillet or griddle over medium high heat. Meanwhile, in a large bowl, beat eggs, milk, melted butter, and vanilla until smooth. In a separate bowl, combine flour, sugar, and salt. Gradually add flour to wet mixture, whisking away any lumps. Allow batter to sit a few minutes, and whisk again to make the batter completely smooth. Once griddle is hot, pour batter in a spiral motion to make an approximately 8-inch circle. When bubbles appear all over the top of the crêpe and the bottom is golden, flip and cook an additional minute. Fill as desired. Makes 7-8 8-inch crêpes.
Sea-Level Modifications: None
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