I’ve been making these crepes nearly twenty years now. Forget the gimmicky crepe makers—all you need to make crepes successfully is a sturdy, non-stick pan and cooking spray. Our favorite way to eat them is Parisian style—rolled up with a smearing of Nutella inside. Raspberry jam and Nutella are also a great combination. Aidan eats them like pancakes, sliced into squares and topped with maple syrup. If you’d like to take this recipe and use it to fill crepes with meat or mushrooms, omit the sugar.
1 ½ cups flour
1 tsp. sugar
1 ½ cup milk
1/3 cup water
1 tsp. vanilla
3 Tbs. Melted butter
In food processor or blender, add ingredients in order. Process 30 seconds until smooth. Pour into large measuring cup with a pouring spout. Heat heavy-bottomed non-stick frying pan over medium high heat. Spray with cooking spray. Pour a six-inch dollop of batter into the middle of the pan. Tilt the pan in a circular motion until the six-inch dollop spreads, creating a ten-inch crepe. When the sheen is gone and the crepe’s surface bubbles have popped, flip over the crepe in one smooth motion with a non-metal spatula. Let cook 30-40 additional seconds. Place crepe on ovenproof plate and keep in a 250 degree oven. If your pan is heated up, each crepe should take no longer than a minute and a half. Repeat process until batter is spent. Place warmed crepes on table. Serve with fresh berries, whipped cream, Nutella, powdered sugar, maple syrup, or anything else your breakfast crowd desires. Makes 16 ten-inch crepes.
Side note: Did you know that crepes sing? Once you’ve flipped them over, if you press down on them, you should hear a multi-pitched whistle emit from the hundreds of tiny holes. My children love to hear the crepes sing.
Conversation starter: If you could be a character from a children’s book, who would you be? Why?