Monday, July 13 2020
The Spice House
crepes are easy

Crepes are Easier than You Think

I think it is safe to say I have made thousands of crepes. Crepes are Easier than You Think. They are so versatile. From Manicotti to Shitake mushrooms and Boursin cheese; there are many options for sweet as well as savory crepes. Here’s a recipe you can mix in five minutes, or so. They only caveat is you have to use a crepe pan for this. Mine is not French (surprise), It is a non-stick crepe pan.

Ingredients – Crepes are Easier than You Think
1 1/2 cups of flour
1/2 tsp salt
1/2 tsp sugar
3 eggs
1 1/2 cups of milk
2/3 stick melted butter
1/2 cup water
Method
In a large mixing bowl, measure the flour and whisk the dry ingredients for a few seconds to aerate. Mix the eggs in a separate bowl with a fork and add to the middle of the dry ingredients. Add HALF of the milk and whisk for the shortest time necessary to remove any lumps. Add the rest of the milk and remaining ingredients. Whisk briefly until combined.
Heat your crepe pan to medium high. Add just enough batter with a ladle to have a thin coat on the bottom of the pan. If you ladle too much, pour the rest of the batter back into the bowl. Let batter set until it turns light brown on the edges and then flip over. You can practice flipping or use a non-stick heat-safe spatula to do this. After another 15-30 seconds, remove from the pan to a plate.

About elizabeth

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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