As I sat and contemplated entering my “mid to late twenties” (27, to be exact), I wondered two things: 1, what do I want to accomplish in the next year? and 2. what fun, desserty thing do I want to share on the blog?
The answer to the first question ranges from silly things like zip lining, which should be accomplished on an upcoming trip to Costa Rica (!!!), to serious things like starting school and charting a new career path. The second question required much less planning: crêpes!
I’ve never made them, but I’ve eaten way more than I can count so I figured I’d at least be a decent judge of whether or not they were any good.
I also had a helper in the kitchen while I was making the first batch of them. My boyfriend’s niece is in town and between the two of us we eventually got them down. We celebrated with lots of Nutella.
Since they’re so thin, crêpes are much more prone to ripping than a pancake would be. But the ripped ones still taste good, which makes the practice all the more fun.
I filled one of these with Nutella and strawberries and the other with blackberry jam. They were equally delicious, but for fruity dessert lovers like myself, jam might be the way to go. Just don’t tell Nutella I said that…
Crêpes always remind me of my high school French teacher, who somehow coerced her lovely French husband into making all of us crêpes on more than one occasion. He was even nice enough to converse with us in our remedial, broken French (“Bonjour, comment allez-vous?”). As a teenager obsessed with all things French, it was a really cool treat and now it’s a nice memory to look back on.
In France, Nutella-filled crêpes are everywhere, but different jams or even just butter and sugar are popular too. Once while I was in Paris with two of my best friends, one of them accidentally ordered a crêpe filled with chestnut cream. Apparently it’s a thing because I’ve seen them at lots of different crêpe stands, but it wasn’t our fav.
Of all the crêpes I’ve had, in France or otherwise, I’ve never seen them rolled up like this but I thought it looked nicer than folded up like usual. So, roll it or fold it however you’d like because a crêpe’s a crêpe in my book!
- ½ c. all-purpose flour
- ½ c. milk
- ¼ c. lukewarm water
- 2 large eggs
- 2 tbsp. unsalted butter, melted (plus extra for the pan)
- 1½ tbsp. sugar
- Pinch of salt
- Add all ingredients to a blender or food processor and blend until smooth. Pour into a bowl, cover and let rest in the refrigerator for 30min. (can stay in fridge for up to 2 days).
- Get your batter out and give it a stir.
- Heat a pan (I used a 10inch) over medium heat. Add a bit of butter so that it bubbles a bit and looks frothy. Using a ladle, add a few tablespoons' worth of batter. I used about 2 small ladles' worth.
- Remove pan from heat and swirl the batter around the pan to coat the bottom. Return to stovetop.
- When the top looks likes it's set, small bubbles will appear and the bottom is golden, give it a flip. A spatula or fingers work best for flipping - I used both just be careful with your fingers. Cook for a little longer so the other side has a chance to get some color.
- Remove from pan and place on wax or parchment paper.
- Stir the batter and butter the pan before each crêpe and if stacking them, place a sheet of paper in between each one to prevent sticking.
- Fill with just about anything sweet and delicious - nutella, fruit, jams.