Crepes

Now let me say that I don’t love these. I’ve never really been a big fan of paper thin pancakes or paper thin anything for that matter. The fiance however, loves these like they were a big fat slice of chocolate cake. Or a Krispy Kreme and those are some supremely fattening but oh so delicious good eats. Ahem…back to the crepes. I make them the super easy way. My way doesn’t require a fancy schmancy (and expensive) crepe pan. It just requires about 30 seconds of prep, a blender and a small nonstick frying pan.

Keep in mind that you could easily fill these with fruit preserves, chopped fresh fruit, cheesecake filling, diced meats, cheeses or any combination of these things. You could probably fill it with Krispy Kreme’s if you got a wild hair up your pa-tooter. Luckily for me, Ged does not like them filled, he digs them stacked miles high with typical pancake accouterments. He swears they are the best thing ever. Having just asked him how he would describe these crepes he said they were “Effing Awesome” and “The best thing on Earth.” So there’s your testimonial folks. Read it and weep.

To make these bad boys we need to start at the beginning which means get your blender out.

Crack 4 large eggs right into the blender.

Next up is a half cup of milk. I usually use skim but if you wanna go all Paula Dean on me you could use whole or even cream.

After that a half cup of water. If you were serving this to fancy guests you could swap in orange juice or some other flavor of your liking. Water works just fine if you’re going for “traditional pancake flavor” though so I use it here.

Now to enhance the rest of the flavors, a half teaspoon of salt.

To give it some sweetness, 2 teaspoons of sugar. If you’re making savory crepes you could swap in oregano or basil or thyme or….well any other herb you’d like. Thyme would be super awesome for ham and gruyere crepes for instance. In fact those sound really fantastic right now. Anywhoo, back to the sugar and there being 2 teaspoons of it…

Next up is two tablespoons of melted butter, in she goes.

Now add in teaspoon of vanilla. Note to self: get some more real vanilla so I can stop using the fake stuff. Again if you’re making savory crepes either swap this out for another flavor or leave it out altogether.

We just need to pop the lid on and send it for a spin. Just let it go for a minute or until everything looks well blended and is a springy shade of yellow.

Thought I forgot somethin’ didn’t ya. Nope we add it now. 1 cup of flour into the mix.

Send it for a spin again.

Let it go for another 30 seconds or so until the flour gets absorbed and it looks like this when you open it.

Alright, batter. Check. Dig out an 8 inch non-stick frying pan or roughly that size. Only use a pan that isn’t nonstick if you’ve got a death wish and don’t want to actually eat any of the crepes you just made. Set it to medium-low to medium heat.

While thats heating get your fillings/toppings together. Since he likes them like a thin maple layer cake I pull out the maple syrup. Also, please make sure you’re using, you know, actual maple syrup. That maple flavored junk that Mrs. Butterworth hocks is well…junk. That is unless you’re eating it on Eggo’s. My brother and I have this whole theory that real food has to go with real maple syrup and junk food has to go with junk syrup. Hey it makes sense right?

Now that I’m off my maple syrup soapbox the pan should be nice and warm. Plop in a good teaspoon to half tablespoon of butter. You just want to get the bottom of the pan nice and lubed up with buttery goodness. Ahhh, nice and melty.

I usually use a quarter cup measure to dole out the batter. This way I don’t get overzealous and add too much or too little to the pan.

In it goes!

Now, swirl the pan until the batter stops swirling with you. Then set it down and wait.

See how the edges are starting to crinkle and the top is looking juuuuuuuuuuust set? Now is when you pull em.

I like to grab them with my fingers and slide them to the plate but they’re pretty hot so you could scoot a small spatula under them and coax them to the plate too.

Then either fill them or if you like them the way he does, sprinkle with some cinnamon sugar and top with about a teaspoon or two of maple syrup.

Then make a boatload more and keep on stackin’ until you’ve got a good sized pile that looks sort of like this.

Now because it looks fancy and takes .03 seconds I like to dust it with a little powdered sugar. I know Martha would be proud.

Enjoy guys!

Tagged as: breakfast, Vegetarian