Okay, so I've always been terrified of making crepes. I'm not sure why, but up until now, I haven't even attempted making them. I thought you had to have a special pan - not entirely true.
I've always liked crepes, usually sweet ones with lots of fruit and whipped cream. One time in Calgary, my BFF and I went to an eclectic little restaurant only serving crepes. We were very excited, Sunday morning, and then the waitress called them creeps. Ugh. We felt a little less classy at the time, but the joke still keeps on giving...
One of my almost daily staples in Vancouver is Cafe Crepe - they're all over the city, a walk-up crepe kiosk, if you will, with every yummy flavor you could want, savory or sweet.
Needless to say, I was ecstatic when one of my favorite bloggers, Christine, of Fresh Local and Best posted a very simple crepe recipe from her recent trip to France. I took it as a sign and what happened next is very dangerous. I now know how to make crepes. This recipe does not call for vanilla, but I will add it next time.
1 cup flour
1 cup milk
Pinch of salt
4 tbsp. melted butter
To make batter, whisk eggs in a medium mixing bowl. Whisk in flour until blended. Pour in milk, a quarter cup at a time, so that the batter is smooth. Add salt and 2 tablespoons of the melted butter. Whisk until smooth.
Place a frying pan over medium heat. When the pan is hot, brush melted butter onto the entire surface of the pan. When you are ready to ladle the batter onto the pan, pick up the pan, have it tilted at about a 30 degree angle. Ladle about a quarter of a cup of batter onto the tilted pan. Continue to tilt the pan in a circular motion to spread the batter evenly.
Allow the crepe to cook for roughly two minutes. Use a plastic spatula to loosen the edges of the crepe. When the crepe looks ready, peel it off the skillet and flip it over. Brown the second side for roughly a minute.
My very first crepe!!
I brushed melted butter and sprinkled with sweetened coconut flakes.
Strawberry jam - yum!