Crepes are super easy to make if you keep in mind the following:

1. Mix the milk and flour into the egg mixture 1/8th of a cup at a time. It will prevent clumps from occuring.The batter should have a consistency of heavy cream.

2. Before you ladle the batter onto your skillet or crepe pan,make sure it’s hot. Hot enough to sizzle water if you were to splash some on it.

3. Do not be afraid to pick up said skillet or crepe pan in order to allow gravity to distribute the batter evenly (and circularly).

What is a crepe? Think of it as an “egg pancake” in which you use to wrap around various breakfast and lunch type foods.

  • 4 eggs
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 cups milk
  • 1/4 cup melted butter
  • 2 Tablespoons sugar (for crepes with a sweet/dessert filling only)

Crack eggs into bowl and add salt. Whisk together. Add 1/4th cup flour and combine, then follow with 1/4th cup of milk andcombine. Repeat flour and milk step until all has been whisked together. Add melted butter and whisk as well.

Heat your skillet or crepe pan. When hot, pour one ladle of batter onto skillet. Pick up skillet to allow to batter to fill bottom of pan. When sides of crepe look solid, , gently flip over with spatula and finish cooking, 20-30 seconds. Plate and add filling. Fold and serve.

(Note: The crepes pictured have a filling of prosciutto and fontil cheese, whith a dollop of dijon mustard on the side. Oh yeah!)

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