Pancakes from Around the World is the theme today that prompted so many of my fellow #Breadbakers to share recipes today. Some share family recipes that result from years of tradition while others reached out to try something new.
I took this chance to try what likely is a standard recipe for many home cooks but is one that I had never tried at home: crepes. If you like crepes you’ll love these breakfast recipes: shamrock pancakes for St. Patrick’s Day, blueberry baked oatmeal, and breakfast cookies.
Ah, yes, crepes, the French have a way of elevating simple recipes such that the average home cook (me!) thinks that success might be out of reach and this is how I used to think of crepes– but no longer.
Crepes are simply a thin pancake; no fancy ingredients needed. The batter is mixed and left to settle overnight (apparently this delay helps prevent the crepes from tearing apart while being prepared and I’d like to try a scientific comparison another time) then briefly cooked in a small pan, flipped, and finished with any number of options: berries, bananas, chocolate, whipped cream, honey, jam, or simply powdered sugar.
It is the “flipped” part of those instructions that caused me pause. Flipped. As in tossed up into the air with the goal of landing back in the pan. How might that look in my kitchen? Would there be crepes falling to the floor, evidence of my lack of skill? Probably. Definitely maybe. I pushed those thoughts aside and gave it a go.
The first one was a disaster but most first-born pancakes are throw-aways so I didn’t get discouraged. The second was a touch better. I loosen the edges slightly with a spatula then jiggled the pan to see if the crepe was ready for an airborne adventure; then a quick push forward then pull backwards motion with a flick of the wrist and — wow– there it was– my crepe politely flipped and returned to the pan as if this was nothing new.
With each success I grew in confidence and wondered why I hadn’t tried similar recipes years ago. My crepes are filled with Nutella and sliced bananas, blueberries on the side and topped with powdered sugar.
What fillings would you recommend to this crepe-flipping newbie? I’m enthusiastic to try this and many of the worldly recipes my friends shared below.
I turned to Alton Brown and the Food Network for this basic crepe recipe. Here are the ingredients you’ll need and remember to mix the batter a few hours ahead or even the evening before you plan on making crepes as the batter needs to rest.
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
- Fillings such as Nutella, bananas, berries and powdered sugar to top
- Mix all of the ingredients (eggs through butter) in a blender. Let the batter sit in the refrigerator for at least an hour or even overnight (recommended).
- When ready to cook the crepes, heat a non stick skillet over medium heat. Coat the pan with butter then pour one ounce of batter into the pan.
- Pick up the pan and swirl the batter around to the edges. Cook for about 30 seconds then flip and cook for 10 more seconds.
- Place filling on half of the crepe. Fold the crepe in half and in half again as shown in the photos.
Original recipe found at Food Network.
Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 32mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.