Crepes used to feel like a romantic, special-occasion meal to be prepared and served by professionals. The pale yellow batter swirled around a special crepe pan, perfectly and evenly spread with expert turns of the wrist using a slender t-shaped paddle. Who has the time, tools, and patience for that? And don’t get me started on the beautifully crafted combination of ingredients that make each crepe bite the perfect bite. Of course they’re miracles — circular treats floating down from the plates of gods and angels.
Lies. I was a fool to believe crepes were inaccessible and should only be made by experts (and deities). In fact, the fancy food industry fooled us! Don’t believe the candy coated lies that exoticized food, and in particular crepes, require a high-degree of skill and precision to make. WE CAN ALL MAKE CREPES.
We flaunted this truth even further by making crepes on a Wednesday. HA! Take that fancy food industrial complex. (In your face.)
The best part of crepes on a Wednesday (which I believe should be a thing) is you can let your imagination soar. Want crepes with caramelized onions, buttery mushrooms, and smoked ham all coated in a rich béchamel sauce? Done. Want crepes with sweet, ripe bananas and nutella? Easy. I’m on it. Wait, want crepes with bacon, arugula, béchamel, and a dusting of crushed kettle chips? Now we’re talking. Crepe fillings are anything you want it to be. Sweet, savory, salty, spicy. You can have it all!
So, darling, have your crepe and eat it too. All you need is a few basic tools (pan, oil, a wrist), simple ingredients (flour, eggs, milk, water, salt, butter), and whatever your heart desires to fill the crepes (don’t judge, just eat to your heart’s content).
Oh! One more thing. If the crepe sticks, tears, or burns. It’s fine! Save it by using more batter to patch a tear or flip it over to have one beautifully golden side or just toss it and start over. Whatever you do, don’t give up. There is a crepe-master inside of you begging to make divine crepes just for you.
Crepes (on a Wednesday)
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. (All of this can be done in a stand mixer with the whisk attachment.)
- Let batter chill in refrigerator for 30 minutes to an hour. This makes the batter chewier and easier to work with. (Perfect time to get the crepe fillings together.)
- Heat a lightly frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. (Or flip the crepe with a flick of your wrist. Try it!)
- Fill crepe with deliciousness and serve hot.
Folding a Crepe:
We usually fold it in two ways:
#1) Put your filling in a thin line across the center of your crepe. Fold one end of the crepe over the filling, then fold in the two sides, and roll. Think of this as your burrito or egg roll method.
#2) Spread the filling in the middle of the crepe, you can go very close to the edge if you’re spreading a thin filling like béchamel sauce or nutella, for example. Just leave the chunky filling in the center so the crepe doesn’t tear. Then fold in each side to make a square. Folding your crepe this way is perfect for larger crepes with bulkier toppings.