Crêpes! Whether wrapped with peaches and yoghurt for breakfast, baked with bacon and spinach and feta for lunch, stacked with roasted vegetables and cheese for dinner, smothered with raspberries and chocolate for dessert, or doused with cheddar and ham for an amazing post-bar snack, crepes are, in a word, amazing. How can you not love a food that’s so versatile and simple to make?
As you can tell, I’ve been getting “into” crepes recently. I’m sure I’m making them all wrong in comparison to what they would do in France—or heck, even at the beloved Cafe Crêpe in Vancouver—it looks like there’s a whole science behind making the perfect crepe. But they’re quick, simple, even classy, and I love that they fit into the dinner genre of “I have nothing good in my fridge except for some veggies and eggs,” previously populated only by omelettes and frittatas. I like omelettes and frittatas, but they don’t keep well the next day if there’s leftovers, and they can get a bit repetitive. Anyway, for your peace of mind, my fiancé and roommate, who have travelled France, find nothing wrong with my crêpes. So rest assured I’m not leading you terribly astray from the real thing.
Coming soon is a great recipe for a roasted vegetable crêpe cake! Which is So. Darn. Good. Maybe it’s all the cheese…
Also, sorry for the infrequent posts this last month. Our recent move has left us without internet. Hopefully this is getting fixed tomorrow and hopefully I’ll be able to keep updating regularly from now on. I have a few great recipes stored up, but have also been enjoying not compulsively taking photos of every bite that goes into my mouth too. 😉
Makes: About 8-12 crepes depending on your pan
- 2 cups plain flour
- 1 tsp baking powder
- 4 eggs
- 650 ml milk (about 2 2/3 cups)
- pinch each salt and sugar
Blend together the dry ingredients to incorporate baking powder. In another bowl, beat together eggs with milk, then pour over dry ingredients and mix until absolutely smooth in texture—save yourself some time and use an electric beater or hand blender!
Let batter rest for 30 minutes to 48 hours. You can leave it at room temperature if using within an hour, otherwise it’s best to cover it and place in the fridge.
Heat a large non-stick, flat-bottomed frying pan to about medium-low heat. Meanwhile, melt 2-3 tbsp of butter in a small heatproof dish. When pan is warmed, brush it with some of the melted butter with a pastry or basting brush—at this point your pan should just be hot enough to make your butter go a bit golden, but not brown as soon as it gets brushed onto the pan. Use a measuring scoop or ladle to pour about 1/3 cup of batter onto your frying pan—use your judgement here though, because you want just enough batter to cover the bottom of the pan. My large frying pan needed about 1/2 cup for each crepe, whereas my smaller one did better with about 1%