2.21.2011

crepes

my love for crepes started when i worked at anthropologie. i worked with a lovely french woman who used to bring them in every time we had a meeting. perfectly browned and simply sprinkled with sugar then rolled up. the steam from the hot crepe melts the sugar and turns the crepe into this wondrous sweet thing with a lovely texture, and buttery smell. perfect. i made them saturday morning for us. and they were just how i remembered, but her addition of french accent will always make hers better.
crepes


1 c flour
1 T sugar
1/4 t salt
1 1/3 c milk
1 T vanilla
3 eggs
3 T melted butter


sugar for sprinkling on crepes




1. In a large bowl combine the flour sugar and salt.
2. In a large measuring cup combine the milk, vanilla, eggs and melted butter. Mix with a fork to break up the eggs.
3. While whisking rapidly, slowly pour the milk and egg mixture into the dry ingredients. Whisk until very well combined. I keep the whisk in the bowl and continue to mix the batter occasionally as I make the crepes.
4. Heat an 8" non-stick skillet to medium heat. I used a paper towel with butter to coat the pan. Pour ¼ cup of batter into pan and tilt pan so that batter covers pan in a thin layer. Cook until the edges start to lightly brown, about 30 seconds to 1 minute. Flip over and cook for a few more seconds until done. I sprinkle about a teaspoon of sugar over the crepe and roll them up in the pan and keep them covered with aluminum foil to keep them warm until they are ready to serve.


recipe from here... 

34 comments:

  1. couple of tips to make an even better crepe:

    make the batter the night before so it can rest in the fridge and add a splash of cognac to the batter. My dad used to make it for me when i was a kid and they were even better than the ones I would get when i visited family in france :)

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  2. Anonymous21.1.13

    Does the T represent tablespoon or teasespoon?

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    Replies
    1. "t" represents teaspoon and "T" for tablespoon.
      enjoy!

      Delete
  3. Anonymous27.1.13

    Do you fill the crepes with anything or eat them as is?

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  4. you could do either. we eat them as is, you can fill them with fruit or something savory like ham and cheese. if you are going the savory route, i would leave the sprinkling of sugar out.

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  5. Anonymous1.2.13

    we actually had crepes in french class back in high school and the teacher brought fruit and nutella and syrup. i tried it with the nutella and it was amazing. i will be trying this recipe.

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  6. Anonymous3.2.13

    I love filling mine with strawberries and a dolop of sour cream after rolled up. Yumm-o!

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  7. Anonymous4.2.13

    We always poured a drizzle of maple syrup over the top and then rolled it and my mom's family loved molasses on theirs. I think that's a NH French twist!!

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  8. Anonymous17.2.13

    Love this recipe cant wait to make them.

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  9. Anonymous20.2.13

    Is the butter used to be salted or unsalted? Thanks!

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    Replies
    1. you can use either, its not a huge amount of butter so it doesn't really matter either way. if you are sensitive to salt, which i am not (i am a saltaholic) i would play it safe and either go with unsalted or reduce the amount of salt in the recipe, either way, not critical. enjoy!!
      b

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    2. Anonymous23.2.13

      Thanks so much, b! I made them this morning and they were super delicious! I'm keeping these in my rotation! =)

      Delete
  10. looks good but i will add extra vanilla just to make it better:)

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  11. Sprinkle with lemon juice and sugar- YUMMM!

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  12. Anonymous4.3.13

    My mother was French and she used to add a little beer in her batter to make them extra light.

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  13. My german mother used to make these quite often when I was a little girl. Instead of breakfaset we ate them for a light dinner. She would add a little to the sugar, or sometimes use apriocot preserves instead. I've made them savory with broccoli, chicken and a celery soup glaze, but my all time favorite is how simple and tasty she always made them. Thank you for the memories. I will be making them again soon.

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  14. Oops should have read it before I submitted. i missed an ingredient . . . She would add some cinnamon to the sugar.

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  15. They sound fantastic, my friend has just given me the link that brought me here.Thank you Natasha(my friend) And thank you Brenna for a wonderful recipe!

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  16. Anonymous17.3.13

    My mother is Austrian and my father his Hungarian; my mother made crepes for supper and we would fill them with cottage cheese and top with sour cream and sugar. My dad would often fill them with apricot jam.

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  17. Anonymous21.3.13

    We Russians call them nalisniki, heres what we do...make cream cheese, sour cream and sugar filling, spread it on the crepes, roll them up, pile them on top of each other in a casarole dish, sprinkle with sugar, add pieces on unsalted butter on top and put them in the oven. take them out when everything is melted and they are heated through. (I like when the bottom ones burn a bit and get a bit crispy.)

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  18. Anonymous10.4.13

    would this work with soy milk substituted for milk?

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    Replies
    1. I used almond milk and they were perfect.

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    2. I use almond milk too, delicious!

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  20. What are your best suggestions for dealing with temperature differences? Did you have the milk out of the fridge for a while? & the eggs? Because we tried a few times & kept having the butter resolidify when it touched anything colder than it...

    I think we were ultimately successful, but I've never had anything like that happen before (I cook very often)and I was wondering if you encountered it as well

    Thanks,

    Cait

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    Replies
    1. hi cait,
      i haven't seen this when we make it at home, but it sounds like it could easily happen. as a rule for baking i try to bring all of my ingredients up to room temperature before starting, but that is obviously not possible when making something for hungry girls early in the morning. sometimes i use an immersion blender to quickly whip things up, and never have a lumpy batter when i use that method. you could use a food processor or traditional blender just as easily if you dont have an immersion blender. hope this helps!
      xo
      brenna

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  21. do I need to edit this at all for high altitude? I'm in Colorado Springs!

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    Replies
    1. hi anna,
      i'm not a high altitude specialist, but i don't think i would be a problem... i know that i could not get homemade marshmallows to work at high altitude (tried at least 4 times, i am very stubborn)... but they are a completely different cooking process involving boiling and bringing up to temperature. this is pretty simple mixing and browning of batter, with no leavening, so it should be fine. you could try out half a batch to make sure... good luck!
      b

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  22. german pancakes meant saturday morning to me. dad ate his with preserves and cream cheese, mom had syrup and cinnamon sugar and i favored apple butter. love this recipe, it is exactly the same as mine, handwritten years ago on bent and faded index card, translucent at corners from butter!

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  23. How many crepes does this make?

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  24. Sooo good! I made these a couple days ago

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  25. Omg! Just made these....first time ever making crepes bc I was afraid I'd ruin them! These were simple & fantastic. Can't describe how delish these are. Thank you Brenna

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  26. I like mine with a squeeze of fresh lemon and a sprinkle of powdered sugar. .. so yummy 😆

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  27. I like mine with a squeeze of fresh lemon and a sprinkle of powdered sugar. .. so yummy 😆

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