When I was younger (I mean MUCH younger….like DECADES ago), I found a recipe for “Crepes with Strawberries” that sounded absolutely divine (even then, one of my favorite past-times was reading cookbooks). And so, I made the Crepes and they were a SUCCESS (heady business when you are young and have never made anything that didn’t include bacon grease). Because I could make the crepes ahead of time and freeze them, they were my go-to dessert.
Flash forward to Easter of this year. I’m not entirely sure why I remembered those crepes, but I decided they would be a great breakfast choice for Easter morning. I could make them ahead of time (that was the plan) and then serve them with fruit or wrapped around eggs and feta. Perfect. As I was making my crepes on Easter morning (yes, I know, it would have been great if I had made them ahead of time) my lovely daughter-in-law, Eileen, asked (innocently, I thought at the time) if I had a crepe pan? “No, I just use this frying pan”
Two weeks later a crepe maker showed up at my door!! No, not a chef who makes crepes, but pretty darned close!!!
Well, I think crepes are a miracle recipe. You can make stacks of crepes ahead of any event and freeze them.
Together, we are going to use my new crepe maker, but if you don’t have one of these, you can use a frying pan as well.
I’ll include my recipe for crepes, and will attach it as a pdf so you can save it to your computer and print it out at your leisure..
Crepes pdf file
So here we go……
First, you have to make the crepes. (I know I’m stating the obvious, but sometimes when I get a new toy I jump in without really thinking, so really this is a reminder to me)
3 large eggs
1 3/4 cups milk
1 1/2 cups all-purpose flour
1/4 tsp. salt
4 Tbsp. butter (and a little more so you can baste the crepe maker cooking surface)
1 Tbsp. sugar
3 Tbsp. Orange Liqueur (Use a good brand. I’m particularly fond of Grand Marnier)
Combine the eggs and milk in a bowl.
Add the flour, salt and sugar
Whisk together until smooth
Now whisk everything together until it forms a smooth batter.
You need to let the batter rest at room temperature for 30 minutes. This gives the batter the opportunity to rest and fully come together.
While you are waiting….
Now, go to your closet and remove 5 things you haven’t worn in 2 years and get them ready to give to Goodwill.
That should take about about 30 minutes.
Back to the crepes.
Heat up the Crepe Maker (or frying pan) to medium high heat.
Once your crepe making surface is hot, put butter on the hot surface
Then spread the butter to cover the entire pan. It will brown a little, and that’s okay..
Now you can pour about 3/4 cup of batter in the middle of the pan.
If you are using a frying pan, just lift the pan and tilt it until the batter is spread to the corners. In the handy dandy crepe maker, you get to use the batter spreader.
Once you have it the size you want, allow the crepe to cook until the surface is no longer liquid (about a minute). Now, according to the crepe cookbook that came with my Crepe Maker, you shouldn’t brown the crepes. I prefer my crepes to be a lovely golden brown. In either case, to find out if your crepe is done cooking, lift the edge and peek!!
Once the crepe has cooked to your liking, use a spatula and flip it over. Don’t be intimidated. This works every time. Crepes are very forgiving, so you will feel like a super-star as you flip crepes all over the place!! Cook the crepe for just a moment on the other side, just long enough to set it. Really, just seconds. No longer. That’s long enough. Get it off the griddle…NOW…
Now flip it on a rack to cool off.
Then you can stack the crepes for use later in the day, or you can freeze them for later use.
Here is my finished crepe. I filled it with Lemon Curd (I’ll give you the recipe tomorrow) and Strawberries and sprinkled it with powdered sugar. Yum