My 5-year old son, Lucas who turns 6 at the end of the month knows a thing or two about life. A hard-wired perfectionist, he's an earnest student, a sincerely loving big brother (not too good as a younger one though), an avid gardener, a strong boxer and an ultra-fine hug machine, to me at least! He's not much of an eater though so he knows that whenever he does ask for food, that mom WILL indulge! Even if it meant Nutella crepes for breakfast!
So anyway, you have him to thank for this post. It's nice being back here and back in the kitchen! Well, sort of...
Regarding crepes, you will find, that after you've done this twice, that no other dessert will compare in simplicity and speed. The recipe is undemanding and easily memorized and a non-stick skillet does the trick! No need for special equipment.
I daresay, with a little practice, you can have your first crepe out within ten minutes of the first thought of having crepes! And just like sandwiches, the fillings are endless from savory to sweet.
Makes 5 14-inch crepes
- 2 Eggs
- 1 cup Fresh Milk
- 1/2 cup All-Purpose Flour, sifted
- 1/2 T White Sugar
- 1 T Unsalted Butter, melted
- 3 T Unsalted Butter, for the skillet
- Nutella (chocolate hazelnut spread)
- Confectioner's Sugar
- Fruit (optional)
- Three things are essential to achieve good crepes: a smooth batter with no lumps, a hot skillet and just the right amount of butter which really shouldn't be much.
-In a mixing bowl, whisk together the eggs, milk and flour. Sifting the flour through a sieve helps and so with steady whisking until all traces of flour are incorporated.
-You can opt to add the sugar to the batter at this point or a pinch of salt if you want to make savory crepes. Either way, it's no deal breaker whether you decide to do so or not.
-I also like to add around a tablespoon of butter which I melt using the non-stick skillet for the crepes themselves so I get to butter the bottom of that and get to pre-heat it at the same time.
-Okay, onto the most delicate part of the operation, the mounting and dismounting of the crepe!
-Heat a 12-14 inch skillet on medium high heat till sizzling hot. Add around half a tablespoon of butter to the pan and smear across the bottom.
-Using your left hand, lift the skillet out of the fire and with your right, ladle in around 1/4 cup of batter in the center, while evenly swaying the skillet to let the batter swirl round and round until it covers the bottom of the pan. If you're crepe has holes or doesn't reach the edges of the bottom of the pan, don't worry! You can still patch it up by adding more to the empty spots.
-Give your crepe around 30 seconds to 1 minute on one side before flipping it over. This is where familiarity with the heat of your stove top and the thickness of your skillet will be important. Too hot and your crepe will stick. Too much butter and it steams. So find the balance between those two.
-That said, it is universally known that the first crepe, just like the first pancake of the day, usually goes to the dogs.
-Loosen the edges of the crepe with a flat non-stick spatula and make your way to the center. When you've got most of the crepe on, swiftly flip over onto its other side. If it goes on crumpled, again, do not worry, you can simply push and prod to get it into place.
-I like mine toasty and slightly burnt on the edges so I cook my crepes a little longer...especially good with a simple sugar and lemon crepe!
-When you're happy with the doneness of your crepe, you can now proceed to fold it in half, and then fold that half into a fourth. I like flipping and cooking each side a little more to make sure the crepe's nice and tight.
-Now comes the fun part for the kids: Smearing all the Nutella on the top and then dusting with confectioner's sugar!
-You may choose to add a fruit at this point. Banana or strawberry or mango. It's all up to you...
-I guarantee, plates will be licked with this one! Either yours, your kids or your dog's!