Sweet crepes. Amazing. And, not too hard to make. I was inspired by this Williams Sonoma blog post. The sweet batter is pretty versatile and can be filled or finished with just about anything – fruit, chocolate, whipped creme, powdered sugar… the possibilities are really endless.
I would like to make a blueberry cheesecake crepe one of these days. But, for my first attempt, I stayed pretty simple. It took me a couple tries to get the technique, timing and perfect browning. Flipping them was a little bit of a challenge given the type of pan I used. Since I didn’t have a crepe pan like this or this, I used one of our Calphalon hard anodized non-stick frying pans. I’m known to improvise in the kitchen – work with what I have.
I also didn’t follow the directions. At least the part that said you should refrigerate the batter for an hour before using. Oh well. I was in a hurry. And, I don’t have too much patience. They were still really good.
Sweet Crepes (adapted from Williams Sonoma)
1/2 cup water
1/2 cup milk
1 cup all-purpose flour
2 tsp. sugar
1 tsp. vanilla extract
Melted unsalted butter for greasing pan
Prepare crepes according to the directions below. Serves 4.
Add ingredients to the blender
To make the crepe batter, in a blender, combine water, milk, flour, sugar and vanilla. Crack the eggs into a small bowl. Check for shells and then add the eggs to the blender.
Blend until smooth
Blend the mixture until very smooth and free of lumps. Pour the batter into a large liquid measuring cup or a bowl, cover and refrigerate for at least 1 hour or up to 1 day.
Grease the pan
Using a pastry brush dipped in melted butter, lightly grease the entire surface of a 9-inch crepe pan or nonstick fry pan and place over medium heat.
Swirl the batter in the pan
Fill a 1/4-cup ladle with batter to just below the lip. Holding the pan at an angle above the burner, pour the batter into the pan close to one edge. Quickly swirl the pan so the batter covers the entire bottom of the pan. This should happen very fast since the batter will start to cook upon contact with the hot pan.
Cook the crepe
Flip the crepe
Use a small offset spatula to lift the edge of the crepe, then carefully grasp the edge and quickly flip the crepe over in the pan. Cook until the second side is slightly browned and set, about 10 seconds more.
Stack the crepes.
Transfer the finished crepe to a plate. Repeat to cook the remaining batter, greasing the pan with more butter each time. Stack the cooked crepes on the plate between squares of wax paper.
Fill with your favorite fillings and fold crepe to enclose ingredients and/or fold crepe into triangle shape and top with your favorite toppings and/or roll fillings inside crepe. However you like them. Enjoy!
Next time, I will try making savory crepes – perhaps a new dinner menu item…