Please Please do NOT judge this recipe by the photos. I think we can all appreciate that light yellow/tan foods do not photograph well unless you play around with retouching the picture. Let’s face it, I have better things to do than retouch my pictures. Like baking. And eating.
On to the recipe. My Taste Tester and I recently went to Europe and fell in love with the Crepes in France. I had been terrified of making them for years but decided after much begging and pleading on the part of my Taste Tester I would give them a go (though I gave no promises as to the end result. I mean I was competing with Paris!). Let’s just say that I had nothing to fear! These were so super simple and a breeze to whip up, no special Crepe pan needed!
A Crepe is basically a very very thin pancake (at least as I see them). They have a mild taste and are not sweet at all on their own. They are really best for filling with a variety of goodies like fresh fruit, peanut butter, etc. Think of them like a tortilla, except not.
Now, I will admit, that I did not follow the directions for making the crepes exactly. I prefer my crepes with a bit of a crispness (not much, but a bit) to the outside so I cooked mine a bit longer than stated. Also, this made them so easy to flip (I used my fingers and it worked perfectly. If you are sensitive to heat you may want to use tongs). We also played around with filling them with a variety of goodies but Nutella was our favorite followed closely by ham and cheese.
We have even had these for dinner some nights, ham and cheese for the meal and Nutella for dessert! YUM. The only downside is that you can really only make 1 at a time so be prepared to keep them in a low heated oven until all are made. Or you will be eating alone These remind us so much of wandering the streets of Paris and are much cheaper than hoping on a plane!
I rate this recipe a 9
adapted from America’s Test Kitchen cookbook
1 cup flour
1/4 cup powdered sugar
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth. (can chill covered for up to 1 hour at this point)
Heat a lightly greased 6-inch skillet.
Add about 3 tablespoons batter and tilt skillet so that batter spreads to almost cover the bottom of skillet. (I did not do this as I used a NON-stick pan, SO easy, and saves calories)
Cook until lightly browned; turn and brown the other side. (after I flip it I then add the fillings like Nutella etc.Then I fold it over in half and let it get nice and melted. I fold one more time, so it is now if fourths before serving. I like to sprinkle the sweet versions with powdered sugar)
Repeat process with remaining batter, grease skillet as needed.