Crepes are an underrated food easy enough to pull off everyday. Filled or topped, sweet or savory, they only look fancy and complicated to make. A simple 5-minute batter is all you need to whip up a gourmet dish for any meal of the day; breakfast, lunch, or dinner. You don’t even need a special crepe pan-you can use your favorite non-stick skillet! Guaranteed, once you've got this master recipe for crepes under your belt, it will be your secret weapon for a perfect meal, everyday.
We’ve offered some suggestions for fillings. How do you like your crepes?
· 2 cups all-purpose flour
· ½ tsp. baking soda
· ½ tsp. granulated sugar
· ¼ tsp. salt
· ¾ cup buttermilk
· ½ cup milk, plus up to ¾ cup more depending on batter
· 1 egg, beaten
1. In a large bowl, whisk together flour, baking soda, sugar and salt. Set aside
2. In a blender set on low speed, or in a separate bowl with a spatula, blend buttermilk, egg, and initial ½ cup of milk
3. Slowly start adding flour mixture, adding the additional milk as needed. Batter should be runny, coating the back of a spoon but thinner than pancake batter
4. Place in small pitcher and allow crepe mixture to rest for at least 1 hour, or up to 24
5. To make crepes, heat a large NON-stick skillet (one with rounded sides), with 1 tsp. sweet butter (or oil) over medium high heat, adjusting heat so that pan is hot, but not smoking
6. Pour approximately 1/3 cup (+/- depending on the size of your pan) directly on to center of pan
7. Lift pan up and in a circular motion, swirl batter around so that the pan is even coated with a very thin layer of mix
8. Cook crepe for 2-4 minutes on the first side, or until the batter begins to pull away from the sides of pan and the bottom side starts to get a bit of color
9. With a spatula and your hand, turn crepe over, shaking pan to even out crepe
10. Cook 1 minute longer and turn onto plate
Serve with cinnamon, powdered sugar and a squeeze of fresh lemon
Sweet: Butter, Nutella, Fruit jam, Maple syrup, Honey or
Savory: Fill with shredded cheese of your choice, shredded, cooked roast chicken or smoked salmon, cream cheese and chive
Make ahead tip: Cool crepes and place between sheets of parchment and place in heavy duty, seal and lock bag. Freeze for up to 2 months. Place frozen crepe on hot, buttered, non-stick skillet for 30 seconds on each side to revive.