Can we talk? I have always wanted to make crepes at home, but feeling so out of my element, fearing the technique might be so way over my head that I never attempted it. Besides, don’t you have to assemble the batter ahead of time and allow it to chill in the refrigerator for something like 20 minutes? Listen, I don’t do ahead of time too much. Especially when it’s mid-caffeinated-slowly-achieving-consciousness-o’clock, you know what I mean?
But when my 15 year old son came to me not too long ago and said “Hey Mom, can you make crepes?”, I realized the time had come to face my fear of the crepe and take the plunge. I mean, this is the kid who never offers a clue as to what he’d like to eat, but every clue as to what he doesn’t want to see on his plate.
So I Googled the recipe online, and to my great astonishment and relief, you don’t have to make the batter ahead of time, and you don’t have to chill it. I whipped them up in under 10 minutes expecting to throw out the first batch, ala pancakes, but lo and behold, they came out perfectly the first time. I filled them with banana and Nutella, cherry pie filling, with apricot preserves, raspberry preserves and apple compote. It was a veritable crepe fest in my kitchen, yo. It was positively crepe-tastic!
And my son? He was actually impressed. He loved them! And that, my friends, is worth its weight in gold. Or blue steel.
Then a wonderful thing happened. I mentioned my crepe experience to a friend who is culinarily in the know, telling him that I was considering investing in a crepe pan. He recommended a good, inexpensive pan and suggested I get two in order to crank the tasty discs out continuously.
A week or so before Christmas, a box arrived at my doorstep. Inside were the pans, courtesy of my culinarily in the know, incredibly thoughtful friend. He later told me that his pans were almost black from use, with a nice patina which had formed over time and many crepes. The pans are, of course, also great for omelettes, their shallow, sloped sides, making flipping a cinch. They’re French, and they’re coated in a thin layer of wax that you don’t scrub off; that’s how they’re seasoned. You need only wash them with dish soap and a sponge, dry and further season with a light coating (about one tablespoon) of vegetable oil before the first use.
So now I’ve overcome my fear of the crepe. I make them almost weekly. Sweet, savory, dessert, breakfast, heck – I might even make a lunch crepe with ham and gruyere. Ooh – and some pear. That rhymed.
Here is the recipe I use: Courtesy of All Recipes.com
Makes 8 crepes
Prep: 10 minutes
Cook: 20 minutes
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 for each crepe. Tilt pan in a circular motion to coat the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip an cook the other side.
Here’s where you can get the pans. I love them and highly recommend them.