Is it just me, or are crepes one of those foods that get a really bad rap for being impossible to make? I’ve come across so many recipes that require aging the batter, or use some complicated method, or can only be made using special equipment. These crepes, I’m happy to say, require none of those things! They’re so easy to make that I can make them on a busy Sunday morning before church and still have time to look presentable. 🙂
I got in the crepe-making mood after my niece gave me these beautiful eggs, produced by her family’s backyard chickens. Seriously, fresh eggs are pretty awesome! (And beautiful, too…)
We ate our crepes with fresh fruit, powdered sugar, and maple syrup, but I think they would also be really great with a savory filling, like scrambled eggs or a chicken filling. I like that these crepes are pretty versatile, and are sturdy enough to hold up in the fridge for several days. The recipe makes more than enough for my family, so I usually save the other half in the fridge for another meal, or stack the crepes between pieces of wax paper and freeze them. (And FYI, since people always ask, I doubled the recipe this time when I made it, which is why the stack in the first picture is so high. The single recipe makes 12-14 crepes.)
As a side note, it make take a few tries before you feel really comfortable making crepes, but keep at it! I watched a Martha Stewart show once in which she was making crepes, and she said that even for her, the first few crepes are usually throw-aways. And if Martha can’t do it perfectly, what hope do the rest of us have? 🙂
Quick and Easy Crepes
adapted from Our Best Bites
2 tablespoons canola oil
1 tablespoon sugar
1 cup flour
1 1/3 cup milk
Combine all ingredients in a blender. Blend on low speed until well combined, with no lumps. Crepe batter will be thin and easily pourable.
Heat a skillet over medium high heat. Grease lightly with butter or cooking spray. Pour a small amount of crepe batter into the pan, and move the pan in a circular motion to coat the entire bottom of the pan with batter. Let cook about thirty to sixty seconds, or until the edges of the batter bubble slightly, and it’s easy to slide a spatula under the edge of the crepe. Flip using a spatula and cook another fifteen to thirty seconds. Remove from pan and stack on a plate.