Ahhh, back from Paris again and it’s so good to reacquaint myself with the wonderful sights and smells of this grand old city. Crepes, Croques Monsieur, Baguettes, coffee, hot chocolate, and a new found favorite, Beuof Bourgnianne Fondue. Okay, I really botched the spelling but it was so good, we had it twice! Once we got home, it inspired me to make some Crepes for my friends at sorority.
Basic Crepe Recipe
- 1 cup all-purpose flour
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 2 tablespoons butter, melted
- Sift together flour, sugar and salt; set aside.
- In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. (I used a 12” skillet and so doubled the amount I added to the pan.) Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
And here is the trick—make sure your pan is hot, but not too hot. Have it lightly oiled. When the batter looses it’s ‘wet’ look on top, it will be easy to flip over and be browned on the bottom. My first attempts were too thick and after several, I finally got it down pat. These are not pancakes, but crepes—a very thin pancake.
I made a couple of batches and cooled them individually, then stacked them with waxed paper in between the layers. To serve:
1. Reheat the pan with just a tiny bit of oil, medium-low to medium heat at most. Slip a crepe in the pan and when it’s warm to the touch, fold it in half and:
Option #1: Sprinkle sugar on the whole thing
Option #2: Sprinkle sugar on it, add sliced bananas
Option #3: Spread it with Nutella
Option #4: Spread it with Nutella, add sliced bananas
Option: #5: Sprinkle cheese on it
Fold it into 1/3’s and serve warm! They are so yummy—#4 is our favorite, but be sure to try it all ways or create your own fillings!