Crêpes

I finally got around to Belghit’s breakfast request of making crepes. And I don’t know why I don’t do it more often. They’re so easy and so good! You can even make the batter the night before if you want to cook immediately in the morning.  You can also omit the sugar and vanilla for savory crepes, filling them with cheese, mushrooms, spinach, turkey, and anything else you want!

A few notes for successful crepes: 

- You MUST let the batter rest. It really helps the texture. 

- The first one is always going to be weird. That’s fine, don’t worry about it, it’s just how it is. 

- Be sure to adjust the amount of batter based on the size pan you have. You want a thin layer, just enough to cover the bottom. - A thin, flexible spatula is really key to getting them flipped properly. I have this one, and it’s amazing. The edge is thin enough to slide under the delicate edges of the crepe, and it’s broad enough to flip it easily. - Resist the temptation to overfill them. They’re very light, so too much filling will leave you feeling like you’re just eating the filling. 
For the filling, I just folded in some whipped cream into some sweetened marscapone cheese and rolled it up. On top, I made a syrup from cranberry jam warmed and thinned with water.  But of course, you can fill them with anything you’d like!

Alright, on to the recipe!


Basic Crepes
Ingredients 

• 2 eggs
• 1 cup whole milk
• 1/2 cup water
• 1 cup AP flour
• 1/4 kosher salt
• 1 tablespoon sugar (omit for savory crepes)
• 1 teaspoon vanilla extract (omit for savory crepes)
• 3 tablespoons + 1 tablespoon melted butter, divided

1. Place all ingredients but the 1 tablespoon of butter in a blender. Blend until smooth, about 20 - 30 seconds.  It will be a very thin batter, like heavy cream, and should be free of any lumps. 
2. Allow the batter to rest in the refrigerator for at least 30 minutes, or up to overnight. 
3. Heat a 10 - 12” nonstick pan over medium heat. Using a pastry brush, lightly brush the pan with some of the remaining melted butter. 
4. Pour in 1/4 cup of batter, swirling the pan to ensure the bottom is easily covered.  Allow to cool until the edges turn golden and the top loses its shine, about 1 minute. Using a thin, flexible spatula, carefully flip the crepe, allowing to cook for another minute.  Flip the pan over onto a plate to remove the crepe without risking ripping or folding it. Repeat with the remainder of the batter. 
5. Fill with toppings of your choice and enjoy!