In case you haven’t already heard, here in Vancouver we are experiencing a massssive heat wave. I mean Massive. I can barely sit and type this, because I’m melting away. With a Low! of 21 degrees, at night… you can just imagine. You can’t sleep it’s so hot, you can’t eat, and you can barely bake! But for you, I braved the heat! I just purchased a new crepe pan a week or so ago, and bought it without ever making a crepe. Like most people, the idea of making those perfect thin pancakes seems like a major feat. But to tell you the truth, it’s easier than it looks! And, they look more intricate and delicate than they are! So it doesn’t take much to impress someone with a homemade crepe because like I said, they are easier than it looks!
So if you follow these step by step instructions, I guarantee you can make these! You can fill them with any type of filling you like, you can make sweet or savory crepes as well.
Crepes can be made up to two days in advance, or made the night before, covered, and left in the refrigerator overnight. Just take out of the fridge 30 minutes prior to cooking and allow to come to room temperature. To make savory crepes, omit the sugar and add a dash of salt.
Once you’ve cooked your crepe, fill on one side
Fill it up good
And give it a roll! Top with some more syrup and a dollop of whipped cream
Or, you can make them into a triangle! Place in one corner the filling. Then fold the bottom up. And fold over the other half forming a triangle, and drizzle with syrup and confectioners’ sugar!
This is the new crepe pan I bought!
- 1 Cup All Purpose Flour
- 1 Cup Milk
- 1/2 Cup lukewarm water
- 4 Large Eggs
- 1/4 Cup Butter, Melted
- 3 Tablespoons sugar
Combine all ingredients in a bowl and mix until smooth. Yes, it’s that easy!
Cover with plastic wrap and let stand 30 minutes, or refrigerate over night, up to 2 days.
How to cook a crepe:
Prepare a crepe pan with a 1/2 tsp. of butter, or very lightly spray it with Pam.
Heat on medium until butter begins to brown.
Take off of burner, and using a ladle pour batter onto the pan, enough batter to cover the entire bottom with a very thin coating. Tilt the pan to evenly cover it and return to heat and cook until the crepe bubbles and bottom is lightly browned, about 1 – 1 1/2 minutes. Turn crepes over with a spatula or with your fingers. To do this, remove it from the heat and carefully lift one edge of the crepe and then gently hold the edge to lift if off the pan and gently flip it over. Return to heat and cook the other side until browned, but not evenly. Slide the crepe onto a plate lined with wax paper.
Repeat with the rest of the batter. You can store the crepes with plastic wrap in the fridge for 24 hours. or wrap in plastic and foil to freeze for up to 1 month.
Fill with fruit, whipped cream and syrups and you can either roll it the traditional way, like a cigar, or you can make it into a triangle point.