RECIPE: Traditional French Crêpes
There are few things that make me more nostalgic about France than fresh, homemade crêpes. And yes, they are pronounced "KREPS" not "KRAPES"; they do not rhyme with "grapes." Like a lot of Breton cuisine, meals were often made with the most basic of ingredients because all farmers and peasants tended to have access to all of these. Because they are almost like a blank canvas when it comes to over-the-top flavor, you can really add anything and everything both sweet or savory to these crêpes, and as such you can serve them for breakfast, lunch, or dinner - or heck even a snack! When I lived in my studio apartment, I often made a ton of batter in a blender then stored it in the fridge until I wanted to make one or two. Please enjoy this super simple recipe and "Bon Appétit!"
1 Cup Flour
1 Teaspoon Sugar
1/4 Teaspoon Salt
2 Cups of Milk (whole)
2 Tablesoons of Melted Butter
OPTIONAL: cheese, Nutella, peanut butter, jam, sugar, cinnamon, etc.
1. Sift together the flour, sugar and salt and set aside.
2. In a blender, or using an electric mixer, blend the eggs and milk together and slowly add the flour mixture until smooth. After all the flour has been incorporated, blend in the melted butter last.
3. Place mixture in the fridge for about 5-10 minutes to thicken.
4. Heat a lightly oiled griddle or frying pan over medium high heat.
5. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.
6. Rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
7. You can either add shredded cheese or meats while in the pan until warm or melted. While warm/cool you can also spread jam, Nutella, peanut butter, almond butter, sugar, cinnamon - anything you want! You can also keep the cooked crepes in your fridge for a few days, or in the freezer for longer.
8. Shovel this stuff in your face and enjoy!