Page Feedback

2014NovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2013DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2012DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2011DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2010DecemberNovemberOctoberSeptemberAugustJulyJuneMayAprilMarchFebruaryJanuary2009DecemberNovemberBlogger Profiles

Baking

Never Too Late for a Crepe
June 25, 2012 • Posted by Christina Fong

If you like pancakes, I dare you and your kids to not like…nay, love crepes. I remember seeing my mom eat them as a kid at IHOP but they always looked too fancy for my liking. I was used to good old fashioned buttermilk pancakes with nothing more than syrup and butter on top. Boy was I missing out. The first time I had them, I decided to try two: one filled with Nutella and another with ham slices. I was converted.

French in origin, crepes are deliciously thin pancakes that can be eaten individually but are best eaten with a sweet or savory filling of your choice. What’s great about them is their versatility—they can be served any way you want. Crepes can be prepared for all meals from morning to night, whether you want a light breakfast crepe or a heartier dinner crepe. You can go traditional with typical sweet fillings such as jam, chocolate sauce, and whipped cream or savory fillings like cheese, ham, and mushrooms. Of course, you aren’t limited to these choices. Let your mind run wild and test the boundaries of your curious taste buds.

To help you along with your crepe adventures, here’s a basic recipe for you to try. If you see yourself making a lot of them in the future, you would probably benefit from buying a crepe pan. Otherwise, a regular pan (preferably a 9-inch pan) should do. Be warned: it might take a few tries to get a perfectly thin and rounded crepe but keep at it.

Crepes
Makes 8-10

1 cup all-purpose flour
2 large eggs
1 cup of milk
1/2 cup of water
1 tbsp of sugar
1/4 tsp of salt
3 tbsp of melted butter

Combine all the ingredients in a blender and puree for about 30 seconds. Let the batter sit at room temperature for about 15 minutes or if you have the time, refrigerate for about an hour. Heat a non-stick pan over medium heat and lightly coat with oil or butter. Pour about ¼ cup of the batter onto the pan and swirl it so it spreads evenly. Let it cook for about 30-45 seconds, flip it, and let it cook for another 15 seconds or so. Remove from pan to cool and repeat steps until the batter is gone.

Fillings and/or toppings you and your kids will enjoy:
Strawberries
Bananas
Honey
Nutella
Chocolate sauce
Whipped Cream

Related topics:

Comments

No comments.
Log in or Register to add your comment.

Send to Email Share This Print this Page

Subscribe to RSS feed

Baking All Cuisinart Blog entries