Is there anything better than wandering down the street or into a farmer’s market and coming across a crepe stand? I posit no, there is not. The batter smells great, the hot butter and burners smell great, and most crepe makers have it down to an artful science. It’s a great show to watch as they’re being made. Nutella, strawberries and cream, chocolate, butter and sugar, they’re all delicious. Savory crepes are just as good but I’m only going down the path to sweetness today.
My other half is the crepe master. I bought him a huge crepe pan and the little spinny sticks that spread the batter one Christmas. So skilled is he that he can flip them in the air back onto the pan. When I try that we end up with a pile of crepes on the floor.
To make this recipe even more exciting we’ve ascertained it can be mixed all at once in the blender. That literally means dumping all the ingredients into the blender and hitting the switch for 10 seconds. Add three large eggs, two cups of milk, 1 and 1/3 cups AP flour, five tablespoons of butter – melted, three tablespoons of sugar, 1/2 teaspoon salt, and two teaspoons of vanilla to the blender. Pulse for about 10 seconds. Scrape down the sides and give it another 2 seconds to mix.
You need a good pan for crepes. The lower the sides, the better. I found a pan that I’m convinced came to me through some sort of divine intervention. It’s got oil slick like Teflon finish, has almost no sides, and is a beautiful Italian pan that I found in the bottom of a clearance bin, the only one there. It’s probably slightly too large for crepes but is otherwise perfect for the mission.
Heat your favorite pan over medium heat and butter the surface if need be. Our pans surface is so slippery that we normally butter for the first one and that’s it. Scoop some batter into your pan. Our a little-too-large-pan took about 2/3 cup of batter. Spread the batter using a spreader or something similar. You want the thinnest layer of batter you can muster.
The crepe will loosen up after a few minutes. The edges may be a little sticky but it should be otherwise free to slide about the pan. You need to flip the crepe over. You can do that with a fork, with a spatula, or you can flip it in the air. However you choose to get the crepe on it back, go ahead and do so.
You’ll need to make a choice on fillings. You’ll probably want to give it some thought beforehand. Given that we whipped this together quickly we went simple and quick. One set was dark chocolate and a dusting of powdered sugar, the other a maple syrup crepe.
Layer the filling on and then fold the crepes. We fold them in half and then in half again, so they’re shaped like a pizza slice. If you make smaller crepes, folding them in half may be enough. Serve hot and enjoy. Top with more filling, whipped creme, powdered sugar, or anything you can think of that sounds tasty.
For 8 – 12 crepes (figure four to five people), depending on how large you make them – you’ll need the following:
- 3 Large Eggs
- 2 Cups of Milk
- 1 and 1/3 Cups AP Flour
- 5 Tablespoons Butter
- 3 Tablespoons Sugar
- 2 Teaspoons Vanilla
- 1/2 Teaspoon Salt