Holy Crêpes, Je t’aime.

Oh boy, I’ve a new trick up my sleeve! Crêpes!

holy crepes

ta-dah!

I got the idea while watching an episode of BBCA’s “Gordon Ramsay’s F Word,” the show which takes place in Ramsay’s F Word restaurant. The chef allows teams of participants to cook simple, but elegant 3-course meals in his kitchen, to be served to 50 guests who vote the courses up or down. If it’s good, the customer pays for it; if it’s bad, they ain’t payin’. The flashy crêpes Suzzette were featured on this particular episode. Once the crêpe has cooked, sugar and a liqueur (like Triple Sec, Cointreau or Grand Marnier) are poured over top and lit on fire to caramelize. This little trick is commonly done table-side for the ooohs and aahhhhs.

I preferred to go my own route, beginning with homemade crêpes. You can actually purchase pre-made crêpes at some grocery stores, but that’s just criminal. Because it is this easy.

necessary ingredients

necessary ingredients

Here’s what you’ll need. According to the recipe, this makes 4 servings, but I got 6 crêpes out of it.

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted (I used Smart Balance
67% Buttery Spread)
* add a splash of vanilla extract for sweet crêpes; if you’re making savory, omit it.

Whisk together the eggs and mix with the flour.

adding eggs to flour

adding eggs to flour

Gradually pour in the milk-water mixture. Finally add the salt and melted butter.

batter is a little clumpy, but i did not want to over-mix

batter is a little clumpy, but i did not want to over-mix

Over medium high heat, line the pan with a thin layer of oil. Follow that with a 1/4 cup of crêpe batter. Tilt the pan until the batter forms a thin, even coat.

my first crêpe — a kind of gummy consistency at first

my first crêpe — a kind of gummy consistency at first

Cook on one side for about 2 minutes until edges begin to brown and loosen easily with a spatula.

edges looking good

edges looking good

ready to flip

ready to flip

Flip and cook the reverse side.

stack of beautiful, perfect crepes

stack of beautiful, perfect crêpes

With all of the blank slates complete, it’s time to think about toppings. The options are endless here: Nutella/banana would have been my go-to if I had those items on hand, but I know better than to purchase Nutella and expect it to stay around long. So I went with raspberries, and Hershey’s syrup with powdered sugar. Place a spoonful of raspberries, or any other filling, on a quarter of the crêpe and fold in half twice. Or you can roll it.

homemade crepes

homemade crêpes

I stored my leftovers in an airtight container and they kept nicely. The next day, sans camera, I macerated farmer’s market fresh strawberries in a good balsamic vinegar and home-grown basil leaves. After a couple of hours in the fridge, I topped a microwaved homemade crêpe with something equally as delicious.

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5 responses to “Holy Crêpes, Je t’aime.

  1. mmmmmm! these crepes look toooooooo gooooooood. Tres magnific!

  2. Did you have to have the batter sit in the fridge over night or anything like that?

    justalittlepiece.wordpress.com

  3. nope, no refrigeration necessary. the batter was ready as soon as it was mixed.

  4. oh my gosh these look delicious. lately my saturday morning ritual has been to mosey down to the farmers market and buy a filled crepe but i may have to try making them next time. i always thought they were super hard

  5. meagan, glad you like. you’ll find they really are super easy. you can always mosey down to the farmer’s market for some fresh filling, like berries or peaches. and i remember you have made some awesome whipped cream before. that would go complement nicely, too.

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