I first fell in love with crepes on a trip to, of all places, Japan. Though I’d had them stateside before, the first bite of a green tea crepe with green tea ice cream and whipped cream (okay, that’s really excessive, but hey, I was on vacation!) and I was hooked.
These lacy French delights are an amazing and versatile treat. And they’re easy to make at home! It’ll take some time to get the hang of evenly coating the pan with batter and successfully flipping the crepe over, but this recipe makes about 30 crepes so you’ll have some time to practice!
Though I’m focusing on sweet/dessert crepes this time around, I’ll put up some great savory crepe recipes soon!
After trying out a few different recipes, I finally found the perfect version. It comes from the venerable Alice Waters, and is complete with a “secret” ingredient — beer! Check out the next page for the recipe.
Also Check out: Homemade Sriracha Sauce
Basic Crepe Recipe
- 2 c. milk
- 1/4 tsp salt
- 1/2 tsp sugar
- 4 tbs unsalted butter, & more for pan/serving
- 1 1/4 c. flour (all-purpose
- 1 tbs grapeseed oil (vegetable oil works too)
- 3 large eggs
- 1/2 c. beer
The night before, make the batter:
1. Heat milk, sugar, salt & butter in a medium saucepan. When the butter is melted, remove from heat and let cool until the mixture is at room temperature.
2. In a medium bowl, place the flour. Make the flour into a well at the center and add eggs and oil onto the well. Beat the batter for about 2-3 minutes, until it’s too stiff to beat anymore & the batter is smooth.
3. Slowly add milk mixture to the flour mixture little by little and beat until batter is smooth.
4. Strain batter with a sieve and whisk beer into it. Refrigerate overnight.
The next day:
1. Heat crepe pan**** over medium. When a drop of water sizzles on the pan, it’s ready to use. Rub pan with a dab of butter (wipe off any extra butter with a paper towel.)
2. In the center of the pan, ladle out about 2 tablespoons of batter. Tilt the pan to cover the bottom with batter that’s as even and thin as possible. Brown crepe lightly for about 1-2 minutes, and flip (gently!) to the other side to brown for another minute or so. Repeat!
3. Add desired toppings (see next page for ideas) and serve. Enjoy!
**** I actually used a regular frying pan and it worked just fine!
See Also: Avgolemono (Greek Egg Lemon Soup)
- Fresh-squeezed lemon, powdered sugar & rasberry jam (Alice Water’s pick!)
- Banana and nutella
- Pineapple, mango & papaya with rum butter sauce
- Peanut butter, banana, chocolate syrup
- Cinnamon, apple, brown sugar
- Peanut butter, banana, honey
- Strawberry, kiwi, honey
- Peanut butter & jam
- Blueberry sauce & ricotta cheese
Any more fun toppings that I missed? Leave your favorites in the comments!