Saturday, January 30, 2010

Crepes, Oh Divine Crepes!

I first had crepes when we visited Toronto in 2008. We were walking by a crepe takeout and as soon as I saw the guy making these through the window, I was hooked and had to have some! They had many varieties but I immediately settled on the one with nutella and banana (heaven!) After forking over $7, I walked out with a huge crepe stuffed with nutella and banana and was in heaven! Soon I realized this was nothing more than what we called "pancake" at home. My mom would make these sometimes on the weekends and serve it to us with a drizzle of honey. When I came to the US, I was so disgusted to see the thick pancakes and really missed the delicate "pancakes" I had grown up eating.

When we returned from Toronto I resolved to find a way to make these at home and was pleasantly surprised that these are so incredibly easy and delicious to make at home. So next time you get a craving for crepes, instead of paying an outrageous sum of money at a restaurant or buying them store-bought, please try this recipe and you'll be glad you did!

I made them this evening to take them to a friend's place as dessert. We will enjoy them with nutella, banana and some whipped cream.

5 medium eggs or 4 large ones
2 tbsp white sugar
1 1/3 cups milk (I used 2% but whatever you have in the fridge is fine)
1/4 tsp salt
2 tbsp melted butter (melted in the microwave)
1 cup all purpose flour
a little oil or melted butter for cooking

Whisk the first five ingredients in a bowl until just incorporated. Add flour and whisk until all the lumps are gone. Do not over-mix.

Heat non-stick frying pan (I used a small saute pan) on medium-low heat. Don't cook on too high of a temperature or the crepe will burn before it cooks properly. Using a heat-proof brush, brush the pan with a little oil or butter. You want to use only a tiny amount so the crepe does not stick to the bottom of the pan. When the pan is hot, pour about 1/4 cup of the batter into the pan and immediately tilt the pan on all sides so the mixture covers the bottom in a round, even circle. Cook until golden brown on one side (should take no longer than 1 min), flip and cook another 20 seconds on the other side. Using the above recipe, I got about 18 crepes for the size pan I used.

These can be enjoyed warm or cold. If using nutella, slather on the nutella while the crepe is still warm and spread on some sliced bananas. Roll the crepe and dust with confectioners sugar or top with whipped cream if desired. YUM!

Note: You can also use the same crepes with a savory filling. Eggs, goat cheese, roasted red peppers,bacon, etc, the combinations are endless. Use your imagination!


Ashley said...

You are so right! Make them at home -- they are literally pennies each. I love nutella and fruit as well. Here are some of my favorite crepe filling recipes. Have fun!

Charlene said...

Thanks for the link Ashley! Those filling combo's sound scrumptious. Now I'll have to try them :)

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