One of my friends has been dying to make crepes ever since she convinced the Baton Rouge O-Ya-Ya food truck to make a special nutella + brown sugar crepe! It was delicious! I've seen crepes popping up everywhere, from crepe stations at weddings, to lunch options at restaurants! Crepes are of French origin, made sweet or savory, and are basically very thin pancakes! I'm going to practice crepe making tonight by making a dinner crepe and prepare myself for an awesome Crepe Breakfast Party! Don't forget the Nutella! A great crepe menu can be found at Le Crepe Nanou in New Orleans (thanks Kristen)! Happy Thursday! xoxo, Julie
UPDATE! I made several types of crepes last night and they all turned out amazing! I did get a crepe pan at Sur La Table for $25 and so glad I did! I also highly suggest using Plugra butter! Its a little more pricey than the regular brands but well worth it! xoxo, Julie
UPDATE! I made several types of crepes last night and they all turned out amazing! I did get a crepe pan at Sur La Table for $25 and so glad I did! I also highly suggest using Plugra butter! Its a little more pricey than the regular brands but well worth it! xoxo, Julie
Make a party of it with toppings of fruits, cheeses, creams and chocolates!
HOW TO:
Some sites say a small nonstick pan (about 8" diameter) will work just fine but my friends Karron and Kristen say no...get a crepe pan! Sur la Table has several. Crepe making directions below thanks to Gourmetfood.About.Com!
First make the batter:
•1 Cup Flour •1/8 Teaspoon Salt •2 Eggs •1 Cup Milk •2 Tablespoons Unsalted Butter, melted
Whisk everything in a bowl until smooth. The batter will be watery.
Heat up a nonstick pan over medium-high heat.
Using a ladle, pour a few tablespoons of batter onto the center of the pan.
Holding onto the handle of the pan, remove it from the heat and swirl the pan so the batter coats the bottom of the pan. You want to make the coating as thin as possible. If you have holes in the crepe, go ahead and add more batter to the pan to cover them.
The batter will quickly dry and loose its shine. It's time to turn the crepe over. Use a non-metal spatula to loosen the crepe from the pan.
Finish turning over the crepe and make sure that all of the crepe bottom is in contact with the pan. Finish cooking the crepe. It will only take about 30 seconds for the second side to cook.
After the crepe has finished cooking, gently slide it out onto a plate. If you like, you can stack the crepes in a ovenproof dish and keep them warm in the oven set at 195 degrees.
THE MANY, MANY SWEET OPTIONS:
Strawberry,Cream Cheese, Whipped Cream, Powdered Sugar via Closet Cooking
Nutella and Brown Sugar via ItalianFoodNet.com
Chocolate and Fruit via Tiny Urban Kitchen
AND THE DELISH SAVORY
CREPES:
Chicken and Spinach via Kitchen Galanter
The Californian w/Avocado, Mozzarella, Basil, Turkey Bacon, Tomatoes via Tiny Urban Kitchen
Pecan Crusted Chicken and Peaches via Sugar & Spice by Celeste
Ham, Cheese, Tomato & Basil
Caprese Salad Crepe
Mushrooms, Spinach, Swiss & Turkey
Bacon, Egg & Cheese
If you see a picture and know who the credit belongs to, please send me the info and I will add immediately. I am also happy to take down any pics by request of the owner. Thanks!