This is a Joy of Cooking recipe.

I love crêpes. My parents have a crêpe maker and I loved the weekend mornings when we would make crêpes (unlike the mornings when my dad would serve pancakes with Karo syrup… blech!). Crêpes may have been a reason that I took French rather than the more practical Spanish or Chinese in middle school (another reason was ballet).

Fast forward to 1L year, when for the first time I was responsible for making my own weekend brunch (Colonial brunch I miss you!). I found this recipe in my Joy of Cooking book and was delighted to find that it doesn’t require a crêpe maker. I could make it right away without a specialty appliance that I have neither the funds to buy or the space to house! Excellent.

While the topping possibilities are endless, my favorites are are lemon with sugar and nutella with berries. Yum!

Note: Making crêpes takes a while, so make sure you have the time before beginning.

12 crêpes

1 cup all purpose flour
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 cup (1/2 stick) butter, melted
1/2 tsp salt (1/8 tsp for sweet crêpes)
3 tablespoons sugar for sweet crêpes


Combine in a bowl and mix until smooth (you can use a blender or a whisk). Cover with plastic wrap and let stand for 30 minutes, or refrigerate for up to 2 days.

If you have refrigerated the batter, gently stir and let stand at room temperature for 30 minutes.

Crêpes can be made in a regular crêpe pan or in a regular small to medium skillet, preferably nonstick. Crêpes to be filled with savory foods need to be cooked in a large nonstick skillet.

The skill of making crêpes comes with practice, but sufficient practice is often acquired after a few tries.

Place your pan over medium heat and add 1/2 teaspoon butter. The temperature is right when the butter begins to color but not smoke.

Lift the pan off the heat and, using a ladle or small measuring cup, slowly pour in enough batter to cover the entire bottom with a very thin coating. If you have too much, pour the excess back into the bowl.

Quickly tilt and rotate the pan, then return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, 1 to 1/2 minutes.

Turn the crêpe with a spatula or with your fingers (to do this, slide the pan off the heat, lift and edge of the crêpe with a knife, then gently hold the edge, pulling the crepe off the pan, and gently flip it over).

Return the pan to heat and cook the second side until browned, but not evenly.

Slide the crepe onto a way paper-covered plate.

To store the crêpes, cover the plate tightly with plastic wrap and refrigerate up to 24 hours, or wrap the stack in foil, seal in a plastic bag, and freeze up to 1 month. To thaw frozen crêpes, place in the refrigerator for about 12 hours or defrost at room temperature, just long enough to make them soft enough to peel each one off without tearing.


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