Crepes; The French Pancake

Crepes and I have a love-hate relationship. Love to eat them, hate to make them. I’ve never been able to make them thin enough without ripping them. And when they don’t rip, they’re too thick to be considered crepes. Lose-lose situation. However I decided to try one more time for the heck of it. And it worked! The batter for crepes is very similar to that of pancakes, although much thinner. The basic recipe has flour, eggs, milk and butter. Simple, right? I add a few secret ingredients to mine, and you can experiment with yours too. Some common additions include various extracts, sweeteners(honey, sugar, etc), and other flavours. My full recipe? You wish.

The base recipe, taken from Nigella Lawson

  • 30 grams unsalted butter melted (plus more for frying)
  • 150 grams plain flour
  • 325 ml milk
  • large egg

I found a small frying pan and started after the perfect crepes. Sadly, perfection was nowhere to be found. But they came close.

Batter

Batter

Making the Crepes

Making the Crepes

 

 

 

 

 

 

 

 

Just a thin layer of batter in the pan, spread about, and you’re practically there. I waited until the top looked drier, much like you would with pancakes, then flipped them over. Once brown on both sides, I popped them on a plate and added the filling, which is next up.

For the filling, I took some of the fruit from the festivities the night before(Retirement party) along with some fresh berries, added some cornstarch and cooked it down.

 

Pre-Cooked Fruit

Fruit

Pre-Cooked Fruit

Pre-Cooked Fruit

Fruit Compote

Fruit Compote

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put that in the middle of the crepe, roll it up, and you’re done!

We also had some homemade lemon yogurt in the refrigerator, which I added some pineapple to, and to top it off I used up the remaining bacon that needed to be cooked.

Voila! Breakfast!

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