When I was in high school I spent 3 1/2 months in France on exchange. While I was there, I lived with a delightful little French family who had their own crepe maker. The idea was that you could all sit at the table and make your crêpes throughout your meal. I brought over some maple syrup for them but I don't think that they ever really warmed to it. We'd often have crêpes for dinner with an egg cooked on top and served with ham. If you've ever been to Paris, then you've definitely seen the crêperies :) Don't be intimidated - crêpes aren't that hard to make. It just take a little bit of practice to get it right. Bon Appétit!
Ingredients:
2 cup all-purpose flour
4 eggs
1 cup milk
1 cup water
1/2 teaspoon salt
4 tablespoons butter, melted
2 tsp. vanilla
2 tbs. sugar (if you want your crepes sweeter)
Directions:
1. In a large mixing bowl (or stand mixer if you're lucky enough to have one), mix together all of your wet ingredients (milk, water, eggs, vanilla, butter). Gradually add in the flour, sugar and salt, stirring to combine. Beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat. Spray with Pam or melt some putter and then pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Your first crêpe probably won't turn out too well, but keep up the practice and it'll get easier and easier.
3. Cook the crêpe for about 2 minutes, until the bottom is light brown and the top is mostly cooked. Keep the crêpe moving by lightly shaking the pan. Loosen with a spatula, turn and cook the other side.
Directions:
1. In a large mixing bowl (or stand mixer if you're lucky enough to have one), mix together all of your wet ingredients (milk, water, eggs, vanilla, butter). Gradually add in the flour, sugar and salt, stirring to combine. Beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat. Spray with Pam or melt some putter and then pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Your first crêpe probably won't turn out too well, but keep up the practice and it'll get easier and easier.
3. Cook the crêpe for about 2 minutes, until the bottom is light brown and the top is mostly cooked. Keep the crêpe moving by lightly shaking the pan. Loosen with a spatula, turn and cook the other side.
* Depending on how many crêpes you plan on making, you may want to keep a hot oven on the go to keep your stock HOT. You may also want to have 2 frying pans on the go. The recipe above makes about 12 crêpes.
* You may have to adjust your temperature throughout cooking. Be sure to start with a very HOT pan, but at medium heat. You may be tempted to turn the heat higher but you'll just end up burning your crêpes and who want to eat a burned crêpe??
* Be creative in serving your crêpes, yummy combinations can include chocolate & banana, peaches and creme, mixed berries and yoghurt, you name it. Have fun!
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