Recipes
Traditional Crepes
I thought it would be super appropriate to have my first blog post recipe be something I truly love, something that takes me back straight to my childhood-crepes. As soon as the butter hit the pan, I was instantly brought back to my mom's kitchen, her teaching me how to perfect the wrist swirl that creates that signature crepe thinness.
I won't bore you with long, poetic stories of my childhood because well I'm not a poetic person. I'm to the point. So here you go, a very solid crepe recipe, adapted from the Gaston Lenotre recipe.
A few tips and tricks:
That swirl isn't easy, you will most certainly not get a nice first crepe (guys, I don't make the rules this is just how it is!)
You can substitute dairy milk for anything non-dairy and butter for coconut oil.
You can substitute all purpose for gluten free flour but you will need to add another tablespoon or 2 of milk.
Tools needed: blender or immersion blender. crepe pan, offset spatula, ladle.
Ingredients:
All purpose flour: C/125g
Canola oil: /3 C / 80g
Sugar: 1/3C / 60g
Unsalted butter*: /3C / 80g
Eggs: 3 each
Milk : 1.5C + 1T/ 375g
Directions:
Step 1: Melt the butter and set aside.
Step 2: Blend all the ingredients together and refrigerate one hour
Step 3: Heat a very shallow pan on medium heat and butter the bottom. (you can use pan spray but believe me, the flavor is not the same!)
Step 4: When the pan is hot, swirl one 4ozish ladle and swirl VERY fast. Set it down and let it start to brown on the sides.
Step 5: with a spatula gently scrape the side of the pan and check if the crepe is a deep golden brown, if it is,it's time to flip.
Step 6: Don't be scared, don't hesitate, flip it. (Oh no, that one is broken? It's quality control!)
Step 7: Keep going until you use all of the batter. It should make 15-20 depending on the size of your pan.
Step 8: Once all stacked, use the warm pan to gently heat them back up and fill with your fave toppings.
(cheese, tuna, ham, herbs for savory or nutella, sugar, honey, fruit for sweet).