One of my favorites to make, simply because you can make a large batch on a Sunday morning and depending on how many people in your house, you’ll have some to last throughout the week for breakfast or lunch options. Make a double or triple batch from the recipe below and store them in freezer bags.
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A crepe is a type of very thin pancake, typically made from wheat flour. The word is of French origin meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread all over the world.
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Crêpes can be served with a variety of fillings. My favorite, as pictured above, crepes with Nutella spread and banana slices. Don’t be fooled this isn’t just an option for breakfast, as you can fill them up just as you would any sandwich or salad wrap, making them a great choice for a quick lunch!
2 1/4 cups milk
4 large eggs
1/2 tsp sea salt
1 1/2 cups all-purpose wheat flour
4 tbsp butter
1/2 cup bakers sugar (OPTIONAL)
- Pour milk, eggs, and salt into bowl or large measuring cup. Whisk together for about 30 seconds. Add flour and whisk again until very smooth. Add melted butter and mix about 10 seconds. Note: I can admit, I have mixed all ingredients in at once and it they turned out fine.
- Pour batter into a large glass measuring cup with a spout for ease of pouring batter into pan. Let the batter rest for at least 3-5 minutes.
- Check the batter’s consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in a little more milk, using up to a 1/2 cup more.
- Heat a nonstick skillet over medium-high heat until it’s hot enough to make a drop of water sizzle upon contact. Spray cooking spray covering the full surface area of skillet.
- Pour crepe batter into the center of the pan and at the same time lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan into a thin circle. If you pour too much batter and the crepe looks too thick, immediately pour the excess back into the measuring cup.
- Cook the crepe about 1 minute or until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned. Use spatula to lift the crêpe and quickly flip it over. Note: The first side is almost always much prettier and more evenly browned, while the other side tends to be more spotty. When preparing the crepe to eat, I will put the prettier side face down.
- Repeat with the remaining batter, adjusting the heat and spraying the pan with more butter as you go.
Crepes can be stored up to a week in the refrigerator or up to 2 months in the freezer in freezer made zip lock bags.