While almost every country has its own version of the crêpe, is was in the Brittany region of France where the original tools were created and the technique perfected. Originally available only to royalty, whipping up crêpes for brunch or an afternoon snack will make everyone feel regal. While some advise making and freezing crêpes, or other elaborate presentations and fillings, we recommend them best hot, rolled and dusted with powdered sugar or filled with caramelized bananas. (A perfect use for over ripe bananas.)
The kitchen smells amazing, they are indulgent but not too heavy and they are an absolute crowd pleaser for both their taste and the spectacle of their creation!
- 1.5 cups whole milk
- 3 large eggs
- 3 Tablespoons sugar
- 1 teaspoon salt
- 5 Tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Place all ingredients into a blender and pulse until smooth.
Place two crêpe pans on the stove on low/medium heat, melt a trace of butter on the bottom and sides. Pour a thin layer of batter into one of the pans, tilting and rolling to distribute the batter evenly. Achieving the right level of thickness is something you simply have to get a feel for-but the mistakes are delicious so nothing is lost.
After 25-30 seconds run a flat spatula around the edge and then flip the crepe into the waiting second pan. You can truly flip the crepe through the air by swinging the pan, or do a quick transfer by placing the second pan on top of the first and then flipping the pans. The cooked side should look like the surface of the moon. Just 30 second more and then onto the plate, folding in half or tucking into thirds and dusting with the powdered sugar or filling and rolling.
PS crêpe pans make the process easier, but two saute pans make a fine substitution. We also weren’t kidding about crepes being a crowd pleasure. Greet kids after a long day at school with this fun and delicious activity-the grind of their day will be quickly erased. College kids especially are fans!