Sunday, November 23, 2008
Our Classic Crepe Recipe
Yes, yes, I have decided to share this much loved recipe. Everyone in our house loves these crepes, which we eat at least bi weekly, and when I am pregnant, even more often, since I crave them. They are full of protein and can include all manor of fruit, nuts, and of course real maple syrup. The photograph shows banana and pecan toppings.
Our Crepes (this was formally called Paul's crepes, after Papa Paul, Andre's Dad, but we have tweeked it and made it our own)
1 Cup all purpose unbleached flour (I have tried healthier flours but many are too heavy. If you prefer a whole grain flour you can try half spelt and half all purp)
1 T sugar
Pinch of salt
2 Cups milk
2 T melted butter
Whisk together dry ingredients. Beat eggs. While whisking add some of the egg, then some of the milk to the dry ingredients, until they have both been combined. Whisk in butter. Add butter to a large frying pan on med high heat, then add enough batter to cover the bottom. Cook until you see browning around the edges of the crepe, flip over, and cook the other side. You will have to practice, the first crepe is often not perfect looking but is the test crepe, and still tastes good. Turn down the heat if the pan gets too hot. A heavy bottomed frying pan works best. Roll, butter, add toppings and syrup, and bon appetit.