Saturday, January 12, 2008


This is one of those recipe where technique is more important than the measurements. This recipe will make about 10 medium sized crepes. The size depends on the size of your frying pan.

2 eggs, lightly beaten.

2 cups milk

½ tsp. vanilla

1 tsp olive oil

1 cup flour

Mix the eggs, milk, vanilla and oil. Stir in the flour and beat lightly with a whisk. Do not over beat. This recipe is even better if the batter sits in the fridge for a couple of hours or overnight but at our house it never makes it that far. The batter should have the consistency of heavy cream. If it is too thick add more milk and stir. I like to put the batter into a pitcher so it’s easy to control the pouring and there is less spilling on the stove.

The temperature of the frying pan is crucial. If you have non-stick that’s the best. A well seasoned cast iron is great because it holds its heat. If you don’t have non-stick it helps to add a bit of butter to the pan for the first pancake. The first one usually sticks or rips and my grandchildren have learned not to beg for the first one. Pour the batter into the middle of the pan in a circular motion and then tip the pan to even out the batter. The batter should sizzle when it hits the pan and the batter should stick enough to keep the pancake from moving in the pan. When it looks dry on the top you turn it over. Slip a spatula under the edge and try to get it at least half way under. If you try to pull the spatula out it will just stick, so if you can’t get it under far enough just turn the pancake anyway. If it rips, somebody will get two half pancakes. If it sticks, it probably wasn’t cooked long enough or the frying pan wasn’t hot enough.

Serve with butter, brown sugar, white susgar,icing sugar, lemon juice, chocolate sauce or syrup. Roll them up to eat them.

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