In this house, we LOVE crepes. My husband lived in Europe for 2 years and became a professional caliber crepe maker in my humble opinion. I swear I could eat them every day. So here are a few secrets to making the world's most delicious crepes.
1.) Buy a crepe pan. I usually don't recommend buying things on this blog, but if you love crepes and make them frequently, you will be glad you did.
2.) Soda water. In any crepe recipe, you can substitute water for soda water, this helps your crepes texture to be just right. (When we don't have soda water we make them without and they are still totally delicious.
3.) Don't use skim milk. Again, crepes will work with skim milk, but they won't taste the same. I am actually pretty firm on this point. If you are trying to be healthy, don't make crepes (haha, j/k) but just know you will sacrifice a bit of the taste if you use skim. We use 2%.
4.) Refrigerate your batter before cooking crepes. If possible, we mix our batter the night before and refrigerate over night. If that isn't possible though, stick them in the fridge for at least an hour, this makes a huge difference.
Okay, now for an awesome recipe! Sarah actually gave us this recipe in a recipe book she made for me when we got married and its so yummy, I hope you enjoy these.
What you'll need:
1 cup all-pupose flour
1/2 cup plus 2 tablespoons water (or soda water)
1/2 cup milk
3 large eggs
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon salt
Toppings (a few of our favorites are peaches, strawberries, nutella, pb&j)
*This recipe will yield enough batter for 20 crepes.
In a blender or large bowl blend flour, water, milk, eggs, butter and salt. Refrigerate batter for at least one hour.
When your ready to eat, heat your crepe pan (or non-stick skillet) over medium heat until its hot. Brush pan lightly with butter. Pour a little batter into your pan (crepes are made one at a time, you will use about 1/8 cup of batter per crepe). Tilt and rotate your pan to evenly coat the bottom of you pan with crepe mixture. When the underside is how you like it (lightly browned for me) flip your crepe. After both sides are cooked, put onto a plate and fill with toppings (my favorite part)!