Sunday morning, I began the Great Crepe Experiment. They’re something I’ve always wanted to try making, since my singular memory of them dates back to 1999, during a brief but tumultuous but fantastic trip to Paris. (I might have been drunk for 4 days.) My favorite crepe of the trip came from a street cart, and was filled with Nutella. YUM. Nine years later, and that IHOP commercial with the crepes keeps playing… I could no longer hold out on this crepe-tastic mission.
The recipe I used comes, of course, from AllRecipes, and it’s a goodie.
- 2 eggs
- 1 cup milk
- 2/3 cup all-purpose flour
- 1 pinch salt
- 1 1/2 teaspoons vegetable oil
1. In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
2. Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
I didn’t plan ahead well, so the refrigerating didn’t happen, but as advised by many reviews, it didn’t matter. Since I decided on *sweet* ingredients this time, I added a tiny bit of vanilla to the batter, as suggested by some reviewers. Also used cooking spray instead of oil on the pan.
For cooking, I ended up using a cast-iron griddle. The regular griddle didn’t sit flat enough on the burner for even heating, and the cast-iron pan might have gotten too hot and filled the whole kitchen with copious amounts of smoke. I might have had a lot of dishes to wash by the time this experiment was all said and done. But the result? Some damn tasty crepes.
We used Nutella for filling (yay!), as well as strawberry and blueberry jam. The jam’s sweetness made me want to die a little. But the experiment continues. Later this week, for dinner, I’ll be trying out scrambled eggs as filling, with some crumbled bacon and cheese.
Try the crepes! They’re fabbo, and hold so many possibilities. And if you’re already a crepe connoisseur, please share your fav fillings in the comments.
8 tips left at the bar:
Yummy! My dad used to make crepes. . we put Peanut Butter in them. We are a BIG PB fan family, so we put PB on just about anything. Including regular pancakes! PB and syrup, yum. It's somewhat similar consistency with Nutella, right?
I have not thought of crepes in so long, these sound amazing! My husband grew up eating crepes on Shrove Tuesday (the Tuesday before lent) because...something about eating everything that you were supposed to give up/not eat/whatever during lent. Anyway, he made them the a while back & they were awesome. For the savory ones he put diced chicken and mushrooms in them & covered with a yummy cream sauce; berries & whipped cream for the sweets.
Darn, now I'm going to have to make these this week!
In England, we call crepes pancakes, and every year in February on Shrove Tuesday, it is Pancake Day and we always had pancakes with sugar and lemon juice (crepes!). I love them so much!
YUM. Thanks for all the great ideas!!
Oh, wow. Nutella is just about some of the best stuff around. Yum, yum, yum for crepes and Nutella!
I feel all kinds of inspired and motivated to try these!
I was telling my husband, mother- and sister-in-law about this post yesterday (the English family) -- and they both said they always hated Pancake Day because as the cook they never got more than one. They just made them & made them & made them, and never got to eat.
And I said that was a shame, but I still wanted some!!
Crepes- yum! How about Crepes Suzette with a generous amount of flambed butter, sugar and Grand Marnier?
I remember Pancake Day in England! The closest thing I can get to Pancake Day now is ordering the "German Crepes" at IHOP. Sugar and Lemon are the BEST!
I'm a big fan of savory crepes - eggs, cheese, mushrooms. Mmm. You can never, ever go wrong with Nutella. Never.
Post a Comment