One of my *favorite* Christmas gifts this year was a crêpe pan. Have you seen one before? They’re very similar to a regular frying pan, but the edges don’t come up nearly as high, facilitating the flipping of that thin little pancake.
The one and only thing I accomplished on this year’s New Year’s Day was a mini crêpe extravaganza, something I plan to turn into a bit of a tradition. We were prepared with all the necessary batter ingredients and our choice of fillings. (No, vitamins are not a crêpe filling, they just happened to figure in the background.)
I love classic ham and cheese (preferably grated gruyère) with a healthy dose of freshly ground pepper. I chose to double the batter recipe I’ll share in a few, which has allowed me to snack on my ultimate favorite treat, a crêpe nutella-banane, all week long. Délicieux.
Once you get the hang of having the pan at the right temperature (pretty close to high) and using the right amount of batter (about a 1/4 cup for a medium-sized crêpe), the rest is a piece of
cake crêpe. You might mess up the first couple (one of mine landed in the burner flames, woopsie), but that’s part of the fun as you perfect your technique.
Crêpes really are as simple as whisking together the ingredients listed below ~
-1 cup all-purpose flour
-1/2 cup milk
-1/2 cup water
-1/4 tbsp salt
-2 tbsp melted butter
~ whose measurements I located here. Once they are all whisked, add 1/4 cup batter to a hot, lightly oiled pan. It’ll only take about a minute, maybe a bit more, for the super skinny pancake to cook through. Flip it when it’s safe to do so (it’ll start forming some bubbles in the middle) and then add in your chosen fillings. I added mine down the middle so that I could fold the sides in on another like so.
The last step (eating) is the best of course. Bon appétit !