When I grew up, crepes were the default dish when nothing else came to mind. We usually ate each crepe directly as it came from the pan as nobody wanted to wait around until a large stack was prepared. They were best that way: crispy on the edges, light and fluffy. Many people have the perception that crepes are difficult to make. While it's true that before you get the hang of it, it can be a little tricky to turn a crepe or "flip it." Although once you get it figured out, it's really easy and your crepes will be cooked in no time. If you have the time, it's nice to make the batter in advance to work out any lumps, however it you don't, they'll be just fine. There are various ways to serve crepes: with fresh fruit and whipped cream; with feta cheese and smoked ham; with cottege cheese and fruit jam. Or, for a more elaborate meal, fill your crepes with a mushroom sauce, top with cheese and bake in the oven. The possibilites are endless! Here is a recipe for a basic crepe batter: Ingredients: - 2 large eggs
- 2 cups milk
- 1 cup flour
- 1/2 tsp salt
- Butter, for coating the pan
Method: First crack the eggs, add the flour, the salt and half the amount of milk in a bowl. Whisk well until most lumps are gone. Now add the rest of the milk, and whisk together. Let sit for 20 minutes or so if you have the time, otherwise no worries. The batter will keep for up to 48 hours in the fridge.
Heat a small crepe pan, or a flat cast iron pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove from pan. Either serve directly, or stack the crepes on a plate, cover with foil and keep warm in the oven until ready to serve. Tip! After the crepes have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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