Basic Crepes

There’s a restaurant in my town that has a stranglehold on the crepe market. They are open during the brunch hours and their menu consists of breakfast crepes, sweet crepes, and “fancy” french fries. To be completely honest, as much as the idea intrigues me and I randomly consider going there on the weekends… I will never pay $10+ for a crepe (regardless of what it is filled with).

So, like many of my past desires, instead of paying someone else to do it… I’ve decided to test my luck and see if I could make a crepe that didn’t taste awful.

I was cooking for 1.5 (Alicia was barely hungry) and chose a recipe that made 10 – 12 crepes. I knew for a fact I would be throwing the first couple (3) directly in the garbage. Expect similar results on your first try… it is definitely an acquired skill determining when and how to flip these things.

Once I got the hang of the timing everything got much easier and I was able to bang out the remaining half dozen with very few issues.

The second half of the struggle is figuring out what to put in these things. We had some frozen berries and sour cream… so we mixed them together and added a bit of sugar. It tasted great, but looked like pink slop… the pictures are ones filled with some grapes and jelly (they were not bad either).

Some things I’ve learned: 

• Don’t skip the refrigeration of the batter… it helps thicken it up!
• Pour the batter into the pan on one of the edges and swirl it around slowly before placing back on the heat.
• When in doubt, re-grease your pan… flipping one of these when any part is stuck is no fun.