Tuesday, July 17, 2012

Crepes: A first attempt

Still recovering from my birthday soiree that took place on Sunday . . .

Think fondue of both the chocolate and the cheese kind, add a wonderful watermelon mojito pitcher, home-brew raspberry wheat and cider, wine bottles galore, and an attention whore kitty who's loving every minute of it.  I wish I had taken pictures of the spread and the people, but alas, I was drinking all of that gloriousness.

But I did take pictures of these:

Ever since we've had our 14" skillet John has been asking me to make crepes.  To be fair, it is a perfect pan for it.  It's amazing what boredom and some time on your hands can do.


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

This is Alton Brown's recipe, which turned out beautifully.  I added some vanilla extract for the sweeter variation, then slathered them with Nutella, and stuffed them with dried figs and fresh Bartlett pears.  Delicious!

Now I've got to work on a savory variation for John's breakfast.  Not a bad problem to have :)

On another note:  In honor of my birthday I have finally taken the plunge and started a Project 365 photography project.  For those of you who do not know, it is a project of diligence and commitment where one picture is posted per day for an entire year.  I could not be more excited and more intimidated at the same time.  Please go over and take a look when you have time.

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