Whenever I make crepes for an event, people seem to think that I’m really a gourmet chef.
I’m not sure why crepes have been classified as difficult. Maybe it’s the French name that sounds daunting?
Well, that can’t be farther from the truth. Crepes are really quite simple! And the best part is that they freeze really well!
So you can make a batch, and then pull them out of the freezer for that baby shower or brunch you need to host- you will have people so impressed, thinking you were up at the crack of dawn, and only you will know how simple it was!
This recipe is from Betty Crocker. I have bolded my tips, so you know those aren’t part of the original recipe.
1 1/2 cups Flour
1 Tbsp. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 cups Milk
2 Tbsp. Butter, melted
1/2 tsp. Vanilla
2 large Eggs
In a large bowl, mix together flour, sugar, baking powder, and salt. Add remaining ingredients, and beat with a mixer until smooth.
Lightly butter 6-8 inch skillet. Heat skillet until hot. I think this is where most people go wrong. Make sure that skillet is HOT! Otherwise the first 2 or 3 crepes won’t turn out very well.
Pour a scant 1/4 cup of the batter into the skillet. Scant. Barely a 1/4 cup. Or even a little less. You want them to turn out really thin.
As you pour in the batter, rotate the skillet to make the batter cover the bottom. I pour with one hand and rotate the skillet with the other… which makes it very hard to take pictures!
Cook until light brown. Edges will start to separate from the skillet slightly. You may get some bubbles in the crepe- these are fine, and they usually mean that the crepe is almost ready to flip.
Run a spatula around the edge to loosen it. Turn and cook other side until lightly browned.
Repeat with remaining batter, buttering as needed. I buttered about every 3-4 crepes.
Fill with whatever you like: fresh fruit, pie filling, whipped cream, cottage cheese, etc.
Can be frozen with wax paper between each crepe and wrapped tightly for up to 2 months. I don’t wrap them tightly, I just put the wax paper between them and put them in a freezer bag.
These may sound time consuming, but each crepe only takes maybe 3-4 minutes, once your skillet is hot.
Makes 12 crepes. I got more like 16-18, so I think it depends on whether you use a 6 or 8 inch pan, and how thin you make them.
If you would like a Printable Version of this recipe, it’s right here.
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