Recipe: Crepes

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.

After they have cooled, stack the crepes with wax paper. Then pop them into a large food storage bag (be sure to press out as much air as possible) .

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)

Recipe: Crepes

Ingredients:

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)

Directions:

Combine the eggs and milk in a bowl.

I used whole milk, but you can use skim milk as well.


Whisk the eggs and milk together.

Add the flour, salt and sugar

Stir the salt and sugar into the flour before you add it to the egg/milk liquid.

Whisk together until smooth

It will start out rather lumpy....

...but if you use a whisk, it will get smooth. We have a couple more wet ingredients to add, and that will help.

Add the melted butter

and now add the orange liqueur

Ahhh...Liquid Gold (although butter also qualifies)

Now whisk everything together until it forms a smooth batter.

Ohhhh, doesn't this look luscious?

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….

Pre cut the waxed paper so you can stack the crepes once they have cooled off.

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.

If you have a batter spreader (and I am a HUGE fan of my batter spreader – for no other reason than it came with my Crepe Maker, and it was fun), be sure to get it wet (it will work better if you do)

Once your crepe making surface is hot, put butter on the hot surface

Use about 1 Tbsp of butter

Then spread the butter to cover the entire pan. It will brown a little, and that’s okay..

I got a lovely little brush with my Crepe Maker. If I were you, I'd just use paper towel to spread it around, but I received a brush with my kit, so I used the brush.

.
Now you can pour about 3/4 cup of batter in the middle of the pan.

You can spread the batter to the edges or you could just push the batter to as large as you wish.

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.

This is more enjoyable than I can explain. I suppose it must be like spreading cement. I've never spread cement, but I always thought that seemed like fun.

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!!

How fun, my Crepe Maker included an official edge lifter. Of course I used it. (if you are using a frying pan, just use the edge of a spatula. Go ahead and rename it to Crepe Edge Lifter. It will make you sound very cool.)

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…

You don't want to brown the other side. Just the one side.

Now flip it on a rack to cool off.

This was supposed to be the "unbrowned" side. Rats. I'll just have to make about 3 dozen more...

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

Crepes with Lemon Curd and Strawberries...bring on summer!!

Category: Cook, Desserts
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(2) Comments and (1) Reply

  1. Amy | May 14, 2011 at 2:01 pm | Reply

    I’m pretty fond of Grand Marnier too, and not just with or in crepes!

  2. Cathy Klug | May 14, 2011 at 2:07 pm | Reply

    Delicious! Now I need a crepe maker. Drat.
    Our brother, Ralph, sticks a straw in the corner of your almost-closed plastic bag and sucks the rest of the air out. Just passing on a family trick.
    Love, Cathy

    • Jill H | May 14, 2011 at 4:20 pm | Reply

      I have to say that you can make them either with the Crepe Maker or with a frying pan, so don’t let that hold you back!! The make-ahead part of the recipe is part of the appeal, and I know you love to entertain…

      Thanks for the tip (and Ralph’s tip) on the straw. I will have to try that!!!

      Love you

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