The first Friday of the month is reserved for recipes. You can see additional First Friday Food posts here.
I’m still trying to burn through some of my stored-up food posts, and that means pancakes! So you’re getting another First Friday Food that is not on a First Friday.
As far as the reason to make crepes, one day it just occurred to me that I could make crepes. With whole wheat flour no less! We’re always looking for good pancake recipes, and crepes are a significantly different form of pancake.
First off, I’d like to specify that I originally learned how to make crepes from an actual frenchman. I don’t have his fancy pan or fancy crepe-scraping tool, but make no mistake, I know how to get the job done.
All that being said, flipping crepes is no joke, even if you don’t flip them in the air. There is certainly a skill to it. Be prepared to have ripped up and shredded crepes, even after making hundreds and hundreds of the things. Making crepes is somewhat stressful, and requires your full attention. But afterwards, you get to eat crepes, and the ripped up ones taste the same as the nice ones!
The recipe calls for the ingredients to be mixed in a blender. Do it! I tried everything I could to avoid it, including mixing with a mixer. It doesn’t work. If you get chunks in your batter, they will stick to the pan, and then you’re not going to get nice looking ones.
Also, use a LOT of butter on the pan, in between each and every crepe. You really can’t over-butter it. Just remind yourself you’re cooking like a French person, and throw an extra pat on there. You’ll thank yourself when you try to flip one.
Making crepes is not that difficult, but it is a LOT of work. You have to make LOTS of them, because people will eat them way faster than you can make them. It’s a marathon, not a sprint.
But, might I add, they make you look very fancy pants impressive.
Crepes are so versatile. You can basically put anything on a crepe. Even setting aside savory crepes, you have jellies, jams, curds, marmalades, peanut butter, nutella, and just plain sugar. You could have these every day of the week and not get tired of them.
Well, not get tired of *eating* them. But you will definitely get tired of making them.
Recipe from 100 Days of Real Food.
- 3 eggs
- 1 cup whole-wheat flour
- 1 cup milk
- ¾ cup water
- 1 tablespoon honey
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 tablespoon butter, melted + extra for cooking
- Put all ingredients in blender and mix well. Let stand about 15 minutes.
- Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
- Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
- Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
- After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
- Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe.