What separates this crepe recipe from every other out there just like it?
Well, nothing really! ;D
The thing is that these thin skin beauties have been around for a long time and it doesn't take a whole lot to get 'em just right. In fact, I'd almost be tempted to go as far as saying they're dummy proof...
Plainly enough, crepe (or crêpe if you're being finicky about correct spelling) means "pancake" in French. Who'd have thought?
Ok, lets get down to business.
For this crepe recipe you'll need some very ordinary 'round-the-house ingredients:
- 2 cups all-purpose flour
- 4 eggs
- 1 cup milk
- 1 cup water
- 1/2 teaspoon salt (for savory crepes)
- 2 tablespoons sugar (for sweet crepes)
- 1/4 cup butter, melted
Now completing this recipe is just as easy as finding its ingredients...
- First whisk together flour, eggs and sugar or salt until well combined.
- Then while still mixing, slowly add milk and water, and finally the melted butter.
- Beat for about 1 minute until totally smooth.
- Heat a lightly buttered crepe pan over medium heat.
What's that you say? You don't have a shallow nonstick crepe pan? Oh.
...well I suppose you could use either a griddle or nonstick frying pan if you really must.
- Pour about 1/4 cup of batter onto the heated pan.
- Now here's the trick. Tilt the pan all around in a circular motion to let the batter coat a nice thin layer evenly all around the pan.
- Cook the crepe for about 2 minutes until the edges start to curl slightly and the bottom just begins to brown.
- At this point you can choose to flip the crepe with a spatula, your fingers, or with a super cool and professional flick of the wrist with pan in hand. Impressive indeed.
- 30 seconds more on the second side, and then just slide them out onto a dinner plate. Serve warm or cover and repeat.
So there you have it, your master crepe recipe. Simple and surefire every time.
Let's move on to some topping/filling ideas, shall we?
"Crêpes sprinkled with sugar and eaten hot form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them!" - Anatole France
- Sprinled with powdered sugar, lemon juice and butter. Tangy-sweet delight
- Your favorite jam (raspberry!) and a dollop of cream cheese
- Grated cheddar cheese, diced ham, bell peppers and mushrooms (The Denver!)
- Fresh sliced strawberries and drizzle with melted dark chocolate
- Strawberries same as above but drizzle with melted hazelnut flavored chocolate spread,
- Super simple 'suzette' style crepe recipe:
- Pour a can of mandarin oranges with syrup into a small pot. Add 1/2 cup of orange juice and 1 Tbsp of sugar.
- Simmer for a couple minutes over medium high heat unit slightly thickened an syrupy.
- Pour hot syrup and orange segments over crepes.
- Sprinkle about 1 Tablespoon of orange liquer or Grand Marnier over crepes and light on fire! (OPTIONAL)
- Serve with vanilla ice cream. YUM!
- Diced pears, crumbled blue cheese and toasted walnuts
- Bananas with honey
- Bacon, need I say more?
- Warmed apples with brown sugar and cinnamon
As you can see, the possibilities for this crepe recipe are limited only by your own imagination.