I made crêpes once and it was a disaster. Total FAIL. I didn't let the batter rest long enough.
Damn you impatient girl!
For the past few evenings I've been scouring my old Jan/Feb issues of Everyday Food magazine to get some new recipe ideas.
I kept seeing recipes for crêpes!
Were they just recycling the recipe, or is this a really good time of year to make crêpes?
They looked incredibly simple to make. I whipped up the batter right before we went to bed last night so I wouldn't be tempted to use it immediately and have another failed attempt at crêpe making.
How did it go?
I stumbled through 3 crêpes before I finally got a rhythm down. I let the edges dry too much which made them really hard and crackly. By the 4th crêpe, I had it down.
The batter evenly coated the pan and I knew the right time to flip.
I haven't mastered the most perfect crêpe...but I am on to something. Next time they will be even better!
The point is--
Practice makes perfect.
And with a simple recipe like this, you are going to ace this crêpe thing in no time.
This morning I served ours with some powdered sugar, butter (on the inside) and some raspberry preserves.
As you can see, they were well received.
Everyday Food Crêpes
(recipe from Everyday Food)
- 1 cup all-purpose flour (spooned and leveled)
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups reduced-fat (2 percent) milk
- 2 large eggs
- 1 tablespoon plus 1 teaspoon melted unsalted butter, plus more for skillet
1. In a bowl, whisk together flour, granulated sugar, and salt. Make a well in the center. Add milk, eggs, and 1 tablespoon butter; whisk to combine. Cover, and refrigerate 1 hour (or up to 1 day).
2. Preheat oven to 250 degrees; place a baking sheet in oven. Heat a medium nonstick skillet over medium high. Lightly coat skillet with butter. Pour 1/3 cup batter into skillet, and quickly swirl skillet so batter evenly coats bottom. Cook crêpe until edges are dry, 1 to 2 minutes. Loosen with a wide spatula, and using both hands, grip edges with fingertips and quickly turn over. Cook 1 minute more. Slide onto sheet to keep warm. Repeat with remaining batter (you should have 12 crêpes).