Since I was a child, crepes have been one of my favourite desserts. I loved how sweet and egg-y my mother used to make them. I’d eat them faster than she could make them, and I wouldn’t stop eating until she stopped flipping them off the pan onto my plate. I’ve now come to realize, after having tried so many savoury crepes, that they don’t always have to be sweet. These delicate pancakes are simple, easy to make and extremely versatile. You can use any toppings you like! Sweet or savoury!
I had a crepe craving last night and now that I don’t live with the legendary crepe-making mama, I decided to figure out how to make them (or something like them) on my own. I discovered that they are easier than I thought! The beauty of a crepe is in its simplicity. Simple ingredients and simple preparation. Sometimes enjoying something as simple as a plain sweet crepe is just what you need. As my grade eight math teacher Mr. Mac used to say, “K.I.S.S.! Keep it simple, silly!”. He may have been referring to solving an equation at the time, but I think these words are perfect for every occasion and there are times I sit and remind myself that many of the greatest things in life, are also the simplest.
“Life is really simple, but we insist on making it complicated.” – Confucius
Most of the time I just eat crepes plain, sometimes with a drizzle of maple syrup. This time around, I added some bananas and maple syrup.
Here’s a little pancake making tutorial from my favourite Swedish chef 🙂 :
Makes approx. 8 crepes
- 1 cup all purpose flour
- 2 tablespoons sugar ( 1 tablespoon sugar can be used…I like them slightly sweeter)
- 1/4 teaspoon salt
- 1 1/2 cups 2% milk (I have used 1% or whole milk as well)
- 4 large eggs
- 3 tablespoons melted butter (I use unsalted)
**FYI: Batter can be kept in the fridge for up to 24 hours. I’m usually only cooking for two, so I leave some batter and make more crepes the next day. You could also use half the ingredients and make less batter.
1. Mix all ingredients together in a medium sized bowl. I use an electric mixer. Some people prefer using a blender to ensure that the batter is as smooth as it can be, resulting in perfectly smooth crepes. I’ve had no issue with my mixer so I don’t bother with a blender. (I hate cleaning it!). Mix until the batter is nice and bubbly on top.
2. Heat a 12-inch non-stick pan over medium heat and lightly coat with butter. You don’t want to use too much butter or your crepes will be oily and soggy. Use just enough so that the pan is coated and butter isn’t dripping when you tilt your pan.
3. Add about 1/3 cup (or a regular ladle-full) of batter and swirl your pan around until the batter covers the entire bottom of the pan.
4. Cook about 3 minutes or until the underside of the crepe is a golden brown colour.
5. Use a spatula to loosen the edge of the crepe and flip it over. Cook for another 1-2 minutes or until the second side is also golden brown.
6. Transfer your crepe to a plate and repeat until you’ve made all the crepes you need. (Re-coat the pan with more butter if needed.)
7. Top with whatever toppings you desire.
I really hope you find this useful and enjoy these as much as I do. Now be off with you! Indulge in the simple beauty you have created! Xx