Crepes

A sweet and personal time for me is when I worship the Lord. It makes me feel closer to Him, can change my foul mood into a pleasant one, lift my soul, and give peace to my heart and mind. “Sing to the Lord, all the earth: proclaim his salvation day after day” (1 Chronicles 16:23). We listen to Christian music quite a lot in our home, but weekend mornings are special. We go to the late service at church on Sunday mornings so we can have a slower, more relaxed rhythm in our house. On these days, I get up, turn on worship music in the kitchen, and make a big breakfast for my family. When we have an extra bit of time, I will treat them to homemade crepes.

We absolutely love crepes, but feeding all seven of us takes a little bit of time. Crepes are so versatile— they can be either sweet or savory, and can be filled up with just about anything. You can get very creative when making crepes, although my absolute favorite combination is Nutella and strawberries. Don’t be too intimidated to try making them! Practice makes perfect, and the more mistakes you make, the more you get to snack on while making them! This recipe is based on Alton Brown’s recipe from his Good Eats, The Early Years cookbook. He uses a lot of weight measurements, so I have done my best to convert them for easy use.

Crepes

By: Brandi Carson

Basic Crepe Ingredients:

2 large eggs
3⁄4 cup whole milk
1⁄2 cup water

1 cup flour
4 tablespoons unsalted butter,
melted and cooled

Sweet Crepe Variation:
1⁄4 cup white sugar
1 teaspoon vanilla

Savory Crepe Variation:
1⁄4 teaspoon salt

Directions:

  1. Place the eggs, milk, water, flour, melted butter, and additional ingredients for either sweet or savory crepes in a blender and blend for 7-10 seconds or until there are no lumps and batter is smooth. Rest batter in refrigerator for 1 hour.
  2. Heat a large, lightweight non-stick skillet over medium heat, and coat with butter or cooking spray.
  3. Pour 1⁄4 cup of batter into the heated pan. Swirl the pan while pouring the batter, and use an icing spatula to spread it around evenly, creating a nice, even, smooth circle. Pouring the batter will take some practice until you get the hang of the motion. Crepes are very thin and almost stretchy in texture.
  4. Cook crepe for 30 seconds or until the edge is lightly browned and turn heat up slightly. Flip and cook for an additional 10 seconds.
  5. Set finished crepe aside, cover it with a hand towel, and repeat the process.

These crepes also freeze well. If you have time to make a big batch all at once, you can store some for another day. Just let them cool completely and store in an airtight freezer bag.

Variations: For sweet crepes, fill with different fruits or berries, Nutella, peanut butter, or sweet creams. The possibilities are endless! For savory crepes, fill with eggs, spinach, cheeses, and lunch or breakfast meats. You are only limited by your imagination!

Steps:

Place the eggs, milk, water, flour, melted butter, and additional ingredients for either sweet or savory crepes in a blender and blend for 7-10 seconds or until there are no lumps and batter is smooth.

 Rest batter in refrigerator for 1 hour.

 

Heat a large, lightweight non-stick skillet over medium heat, and coat with butter or cooking spray.Pour 1⁄4 cup of batter into the heated pan. Swirl the pan while pouring the batter, and use an icing spatula to spread it around evenly, creating a nice, even, smooth circle. Pouring the batter will take some practice until you get the hang of the motion. Crepes are very thin and almost stretchy in texture.

 

Cook crepe for 30 seconds or until the edge is lightly browned and turn heat up slightly.

 Flip and cook for an additional 10 seconds. Set finished crepe aside, cover it with a hand towel, and repeat the process.

In our family we like to have a crepe bar. All the kids help cut up lots of different fruits and we set out many different toppings and let them go to town creating their own specialized crepes.

 

 


Delicious!

Brandi Carson
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