Where do I begin?? Once I tried them, crepes quickly became one of my favorite meals. Good for breakfast, lunch, dinner or dessert. Great any time of year, but there’s something about hot crepes when it’s cold and grey out. Plus they go GREAT with a morning cup of tea (and you know how I love my tea). These are a favorite with my kids too. They’re too young to do this now, but I have this mental image of bowls of different fillings and they’re choosing which ones they want. Make your own Crepe, instead of Make your Own Sundae. I think what makes me really drawn to a recipe is when you can start with a base of understanding and adjust for many different uses or flavors. Muffins for example. Or pasta. Or soup. Even cookies. Maybe that’s why I really like Alton Brown’s show, “Good eats”. He teaches you the science and the reasoning behind things. It’s the whole, “teach them to fish” concept. Because once you understand a technique, you can begin to come up with and combine your own ideas instead of relying on other people’s.
When I searched recipes for crepes Alton Brown’s was one of the ones that came up. He had a genius idea of mixing everything in a blender, instead of in a mixing bowl. Not only do you dirty like dishes, but you can pour directly out of the blender into the frying pan instead of having to use a ladle or some other device to scoop the batter and put it into the pan. So efficient! Most of the time when I make these, I make them for breakfast or lunch, and they are sweet, using fruit and chocolate, etc. However I have done a savory version and they’re great for dinner too.
Then I alternate between wet and dry ingredients; if you put all the liquid on bottom and dry on top, it takes a long time (not to mention makes a bigger mess!) to combine, and if you put dry on bottom and wet on top, it’s hard to combine unless you stir first.
As for the melted butter: I always melt it in a Pyrex cup and melt it in the microwave. The ‘beverage’ button works well for this. Or if you have a ‘milk’ button – or some microwaves even have a ‘butter’ button! Nice!
Here’s the awesome part: I’ll reuse that Pyrex (Yep, less dishes!) to measure the milk. AND, whatever butter is left in the Pyrex will come out when I pour the milk. And that’s why I do the water last. It too pulls the rest of the milk out. Alton Brown’s recipe says you can add 2 tablespoons of your favorite liqueur. Well, mine have to be kid friendly. So I add a couple splashes of OJ.
Pulse for about 10 seconds or until everything is combined. You might need a spatula to get anything un-stuck from the sides of the blender.
Now the fun… choose your filling!
I always put the filling in bowls because these cook so fast that you won’t have time to cut or cook things while the crepes cook. (In fancy cooking terms, this is called your ‘mise en place’) This will be the filling for the apple cinnamon crepes:
I use butter flavored cooking spray, BEING SURE TO COAT THE SIDES OF THE PAN. Then pour the batter in a circular motion around the outside of the pan and into the middle until it covers the bottom of the pan:
When it starts to bubble in the middle, like the picture above, and the sides pull away easily from the pan, it’s ready to flip! Go around the outside with your spatula first, to make sure all the sides come away easy. Then slide the spatula under the crepe, and FLIP!
I used this same pan to cook the apples in, so it had some buttery-cinnamon-y goodness still on the bottom, which you can see here. Yeah. Yum.
Immediately put your filling in a straight line down the middle of your crepe (think a diameter line!) For these I first used the flat spatula to spread some apple butter all over, then added the apples, then a sprinkling of cinnamon/sugar.
Next fold the sides in over the filling, first one, then the other. Press down gently on the folds with the flat end of your spatula to seal it a little. At this point you don’t need to cook it too much more. A minute maybe, if you want to make sure everything is heated through, or your chocolate chips are melted 😉
Then slide it out of the pan onto a plate, sprinkle with some powdered sugar and, VOILA! A beautiful delicious crepe waiting for your enjoyment.
The trick is to hold the crepe STILL with the fork while you cut with a sharp knife. I cut the ‘hamburger’ cuts first, then do one cut lengthwise (‘hot dog’!) down the middle. The best way to eat these is to slide your fork underneath each cut and bring to your mouth. YUM!
My favorite filling for these is probably strawberries and chocolate chips. But here’s a list of possibilities:
*strawberries & chocolate chips
*strawberries, bananas & chocolate chips
*bananas & chocolate chips
*bananas, cinnamon/sugar, & chocolate chips (Aubrey’s idea!)
*peanut butter & jelly (also Aubrey’s idea!)
*bananas and blueberries
*blueberry compote (made by sautéing blueberries with a little cranberry juice, OJ & sugar!)
SAVORY crepes can be seasoned with herbs IN the batter, and putting veggies and/or a cream or cheese sauce. Great for dinner!
Here’s the link to Alton Brown’s original recipe. (For me and my kids, I take 1 1/2 recipe otherwise we don’t have enough)
Now go make some. For yourself. Or family! Or impress your friends at your next get-together with these babies that seem hard to make… but are really quite easy 😉