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Crêpes Not Creeps! (How I Make Crêpes)

crepes

Crêpes are the kind of “sometimes food” that really are better off as an all times food.

For one, if you are doing them right, they are super thin. So thin as almost to be non-existent. And two, because those lacy, crispy edges have the sort of restorative, steadying powers that could galvanise a nation. And really, who doesn’t feel they could benefit from daily galvanising? I’m a paid-up fan of it.

Apparently the word crêpe is derived from the Latin crispa – which means curled. I like my crêpes crispa-ed with lemon and sugar tucked inside, thank you very much. Simple, but perfect because the lemon juice dissolves the sugar and the crêpes soak it all up like the best sweet, lemony sponge you’ll ever encounter.

Once I went to a crêpe place in Battery Point, Hobart, when I was a little girl and had a crêpe with my mum. I wanted to be a fancy crêpe eater, truly I did, but the crêpe had so much buttery sauce on it, my throat sort of closed up and my nostrils did the sort of wild flare that could end in tears.

Luckily I regained my composure and went on to discover that crêpes don’t have to be gagging with melted butter, that they can be delicately drizzled with lemon juice, spread with Nutella or even topped with condensed milk, if you are feeling a bit late-night-city-dessert-dispensary.

Several times I’ve even had a cake made from stacks of crêpes, layered with lemon curd and then topped with a sort of citrus jelly. They were good times. Of course cakes should be made of plentiful stacks of crêpes. It’s a given.

I used to make terrible crêpes, but now I know better. I’m good at it. Here is what I do. You can do it too, if you are an all times food kind of person like me.

 

crepes

Crêpes-y Daisy

1 cup of flour
1 1/2 cups of milk
2 eggs
butter to grease pan with
heavy based pan for best crepe results

Whizz (in food processor or other) or whisk everything together except the butter.
(If you’re doing it by hand, make a well in the flour, mix the egg and milk together and slowly beat the wet into the dry.)
Strain your mix through a sieve, to ensure no lumpy bits. Lumps ruin everything. Even small lumps suck.
(I strain my mixture through the sieve and into a jug, for easy crêpe pouring.)
Butter a heavy based pan well. Heat over a medium flame.
Make one sample crêpe. This one is for the dog. The thing about crêpes is that the first is the worst, so make the first one smallish. Just like a thin pikelet, even. Then give to dog.
Now let’s get going with the best are the rest crêpes.
Butter your pan again.
Pour your crêpe mixture into the pan and then tilt the pan to distribute the mix into a thin round that almost reaches the sides of the pan.
Thin is in. I like mine so thin you can see the plate’s pattern through the crepe.
Allow to cook until browning nicely (take a peek!)
It should take a minute, maybe less. Depends on your stove/pan.
Flip over with a spatula and cook for another 30 seconds.
Sometimes they puff up a bit. That’s okay.
Always they get crispy edges. Yum.
Once done, lift out of pan and repeat the crêpe process.

Top with your favourite delicious things, roll up and gobble down.

 

 

6 Comments

  • Reply
    Dianne
    January 16, 2017 at 10:11 AM

    Yum! Might have to make these for dessert tonight, or maybe brunch now! ( I prefer brown sugar with lemon juice & a bit of butter, it turns into a sticky syupy sauce on the hot crepe, sooo good!)

  • Reply
    Nicola
    January 15, 2017 at 2:07 PM

    Hi Pip, thanks for this recipe — so yummy! For years I’ve been using a Nigella pancake batter recipe, but yours is much, much nicer. These were wolfed down for breakfast this morning with lots of lemon and a sprinkling of sugar. Yum! Thanks for posting the recipe. Nicola

    • Reply
      Meet Me At Mikes
      January 16, 2017 at 7:39 AM

      Oh it’s my PLEASURE! I am so glad you liked them! Crepes for ever!! xx

  • Reply
    Lou Buller
    January 14, 2017 at 8:41 AM

    I love proper crepes! This is how my mum used to make them when we were kids back in the UK…..really thin just with sugar and lemon juice. We called them pancakes. Cant get used to the huge, thick pancakes here covered in all sorts of toppings…..

  • Reply
    Reannon
    January 11, 2017 at 11:23 PM

    Pip! I totally made crepes the next day after you posted your photo on Instagram!! I am not great at them, a little too thick & a few stuck to the pan but they were still really good!!!

  • Reply
    Lucy Kalstrom
    January 11, 2017 at 8:19 PM

    My sister’s Hungarian Dad used to make us these all the time. I loved them as you do with lemon and sugar. I found a Austrian recipe that uses another 1/2 cup of milk and a touch of sugar. You would think that would be too runny, but hey – you never know. I have a heavy base cast iron pan which is ideal for cooking these. Just gotta get the rust off!
    http://www.seriouseats.com/recipes/2010/12/palatschinken-sunday-brunch-austrian-pancakes.html

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