Don’t Be A Creep, Make A Crêpe

May 7, 2007 | By | COMMENTS

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Two very strange things happened the night before I left for San Francisco: (1) I decided to make crepes; and (2) After making crepes–with lemon juice and sugar (a standard treatment, as far as I could discern)–I sat down with Craig, who was watching “Talladega Nights: The Ballad of Ricky Bobby” and, I kid you not, the characters on the screen started talking about crepes (including “Crepes Suzette” with lemon juice and powdered sugar). Don’t believe me? You can watch the scene (illegally, I guess) on YouTube. Now you know I’m not a liar!

Isn’t that weird? How often do you cook something, sit down to watch a movie and have the characters in the movie talk about what you just made? It’s like eating venison while your kids watch Bambi. It’s freaky.

Freakiness aside, though, it’s time you made crepes. Have you never made a crepe? You are a fool! Crepes are a cinch, especially if you have a non-stick skillet. I used the Joy of Cooking recipe and it took no time (except the 30 minutes the batter rests). It’s a simple, fun dessert and once you start making crepes you’ll never stop. (Though you may stop spelling them “Crêpes” because you’ll get tired of that accented e.) Here’s what you do…

1. Combine the following in a bowl and mix until smooth:

- 1 cup all purpose flour

- 1 cup milk

- 1/2 cup lukewarm water

- 4 large eggs

- 1/4 cup (1/2 stick) butter, melted

- 1/2 teaspoon salt

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2. Cover with plastic wrap and let stand for 30 minutes or refrigerate for up to 2 days.

3. Place a non-stick pan over medium-heat and add 1/2 teaspoon butter.

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4. When the butter begins to color, but not smoke, lift the pan off the heat and, using a ladle, slowly pour in enough batter to cover the entire bottom with a very thin coating. If you have too much, pour the excess back in the bowl. Quickly tilt and rotate the pan, then return to the heat and cook until the crepe bubbles and the bottom is lightly browned, 1 to 1 1/2 minutes.

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5. Turn the crepes with a spatula or with your fingers (to do this, slide the pan off the heat, lift an edge of the crepe with a knife, then gently hold the edge, pulling the crepe off the pan, and gently flip it over).

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6. Return the pan to heat and cook the second side until browned, but not evenly. Realize this first crepe sucks and throw it in the trash:

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7. Repeat steps 1 through 6, minus the throwing out part:

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8. Ahh, that’s better. Place on a plate:

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9. Dress however you like–with Nutella, or with lemon juice and sugar, as pictured:

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10. Fold it up:

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11. Eat it!

12. Now say “I love crepes” or I will break your arm. Bon apetit!

Categories: Breakfast, Recipes

  • http://www.emilygood.nu emily

    It’s funny you say that because things like that happen to me all the time. :D And yum yum yum is all I can say. I like a plain one with apple sauce…you should try it!

  • http://www.emilygood.nu emily

    It’s funny you say that because things like that happen to me all the time. :D And yum yum yum is all I can say. I like a plain one with apple sauce…you should try it!

  • http://www.emilygood.nu emily

    ps. I always keep the first pancake. yum, it’s the chefs’ treat to be eaten messily and with an eager appetite, over the stove while watching over the second one. yum yum

  • http://www.judithgreenwood.com/thinkonit/ Judith in Umbria

    Still my favorite are what my mother called Crepes Simples, which have melted butter and brown sugar on them and are then trolled up like cigars.

    I start out making different crepes, but I always make a couple like that for cook’s treat. Crepes were a favorite Sunday supper for us. (We were allowed to choose Sunday supper if we didn’t moan about the food the rest of the week.)

  • Chloe

    It’s synchronicity according to a former therapist.

  • Rene

    With Nutella! Also, spread with peanut butter and thinly sliced banana, drizzled with hot fudge. mmmmm

  • Rene

    With Nutella! Also, spread with peanut butter and thinly sliced banana, drizzled with hot fudge. mmmmm

  • http://www.steamykitchen.com Steamy Kitchen

    now what would be even CREEPIER is watching Indiana Jones….and then having the craving for monkey brain.

  • Sil (Bs As)

    THE Argentine dessert: spread the crepe with dulce de leche, roll it up and eat it! try them and let me know.

  • Gary

    Swedish style: Lingonberry jam and whipped cream, please. Otherwise I’d like strawberries and whipped cream. Or blueberries and whipped cream. Are you getting my drift?

  • Gary

    p.s. As a possible substitute (no!) for the whipped cream sour cream might be acceptable. Or vaniila ice cream. But that’s it!

  • Gary

    p.p.s. Don’t you know that flour and fruit *always* call out for dairy??

  • Amy

    This has nothing to do with crepes, but with your freaky moment. In college one night, my roommate and I were watching a comedian on Johnny Carson. Our cat did something and I said to my roommate, “Look at Suki!” The exact moment after I said that, the comedian quoting someone in his story said, “Look at Suki!” We were totally freaked as Suki is not a very common name. Weird.

  • http://www.chickadvisor.com misschickie

    These crepes look amazing and as a crepe lover and admirer of your blog, I must try this recipe for myself ASAP and share with others! Thanks!

    However, I must point out that since you’ve invited us to peer into your trash can, I couldn’t help but notice some recyclables kicking around in there that really belong in the blue box. Tsk tsk!

    I can only assume that those cardboard items found their way in there by accident in your haste to provide us all with this delicious recipe.

  • Jess

    I love the “say you like crepes or I’ll break your arm” scene. I made crespelles which are savory italian crepes (filled with spinach, bechemel and procuitto) the other day and it made me want to rewatch that scene.

  • floretbroccoli

    I read your post this afternoon. Tonight, I was finishing up some guacamole that I’d made on Sunday and watching Gilmore Girls. Lorelai says to Rory, “you love guacamole.

    DID YOU MAKE THAT HAPPEN?

  • http://www.leftoverqueen.com/ Jenn

    I love crepes, especially with nutella and fresh seet strawberries. Although I would not complain about vanilla ice cream and mango.

  • http://afoodiefroggy.canalblog.com/ Foodie Froggy in Paris

    Hi ! May I suggest that you add orange zests in your batter ? It’s divine !

  • http://food-speak.blogspot.com courtney

    You’re right about that Adam, crepe making is terribly addictive. I make them in big batches and freeze them with freezer paper between each one.

  • Pat

    I just wanted to let you know I made the crepes last night for my mother. They are very different from my usual recipe and MUCH BETTER! She loved them and came up with 100s of ideas (i.e. spinach crepes w/ bechamel sauce, etc.) Thanks!!

  • Katie

    And I just made crepes last night for dinner (then found your post today)! Another link in the coincidence chain. We use the Moosewood recipe, which is even easier–the ingredients mix in the blender and there’s no resting stage. We filled them with steamed carrots and cashew-ginger sauce. Yum!

  • Katie

    And I just made crepes last night for dinner (then found your post today)! Another link in the coincidence chain. We use the Moosewood recipe, which is even easier–the ingredients mix in the blender and there’s no resting stage. We filled them with steamed carrots and cashew-ginger sauce. Yum!

  • http://mgbytes.com mg

    Adam – you write so conversationally, that I always feel that I spent time with you while you cooked whatever it is you’re writing about. I hope someday to be as good as you at this. Keep up the great writing, awesome blog and your other 78% of your life (great other blog as well!!!)

  • LelCook

    Yeah, i had the same weird experience. I was mixing a cake with one of those new sweet-as Bosch Mixers and right as I looked up i saw some made for TV movie that had a woman doing the same thing that I was doing at that moment. We even looked alike. Creepy ;)

  • Louise

    Flip, Fill, Fold, Then Feast!!! Oops, you forgot to fill. Apples with Calvados would be heavenly.

  • http://helloself.blogspot.com el-e-e

    I’ve come to accept the fact that the first crepe is always a sacrifice to the kitchen gods. It NEVER turns out. Never.

    Yours looked delish!

  • http://www.thedailykirk.blogs.com Kirk

    The Russians have a saying: “Pyervie Crepe nekogda peidyote.”

    The first crepe never turns out.

  • Laura

    ok – nice crepes – but again, you’ve got to learn to recycle better – quit showing us your bin – and I won’t comment – but if you show us your bin – I have to tell you….the empty cardboard box of wax paper – recyclable….the little brown wrapper around your coffee – recyclable…c’mon – make an effort – Pleassseeee……