Crepes originated in the northwest region of France (Brittany). The word crepe is pronounced “Krayp.” It means “pancake” in French. It was derived from the Latin word “crispus” which means curled. However, before they were called crepes, they were referred to as galettes, a French word meaning flat cakes.
Making crepes allows a person to get creative. It’s an excellent choice for those who like to bring their own touch to recipes. You can choose whatever filling or topping you want. Crepes have been made with fillings like cheese, spinach, eggs, and ham. However, they’ve also been made to taste sweet, using fillings like chocolate, or jams. You can practice with different toppings like whipped cream, syrups, or fruit spreads. The choices are almost endless.
This recipe may not be the easiest, but it only has two steps. One of which describes what to do in preparation (blending and refrigerating). The second step explains what to do with the batter and how to handle cooking it. The whole ordeal will take a little over two hours (because of refrigeration). However, the actual work isn’t very lengthy. In fact the cook time is very short. To save time you can actually make the batter and keep it for up to two days in the fridge.
Try out this recipe if you want something fun and different. The difficulty level is moderate, so it may take a little practice, especially with flipping. But, once you’ve got it down, you’ll have a tasty treat for the morning. You can choose to share your creation with a few other people. This recipe serves 4-5.
Description by Ashley Horst
- 1 cup all-purpose flour
- 2 large eggs
- 6 tablespoons water
- 3 tablespoons butter melted
- 1/2 teaspoon salt
- 1 cup whole milk
- Blend all ingredients in a blender for 4 seconds or until smooth. Transfer to covered container and refrigerate for 2 hours or up to 2 days.
- Stir the batter gently to combine if it looks separated. Heat a non-stick skillet over medium heat for 3 minutes. Brush pan sides and bottom lightly with butter. It will sizzle when it hits pan. When butter ceases to sizzle remove pan from heat, tilt the pan slightly and pour 1/4 cup, or less, of batter. As it pours swirl the pan to even coat with crepe batter. Return it to the heat and cook until golden brown, about 30-60 seconds. Flip* the crepe and cook other side for an additional 30 seconds.
Filling and Topping: When we made our crepe recipe we filled ours with a mixture of marscarpone and fresh whipped cream. We topped it with some organic mixed berry jam and a little more whipped cream!
*Flipping a crepe: If you are an adventurous type, you can try flipping in the pan. I am not that adventurous… So, here’s what I do. When the crepe is ready to be flipped the edges will be nice and crispy; I slide the crepe, by tilting the pan, to the edge where I can pick it with my fingers and then flip it by hand!
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