Don’t Be A Creep, Make A Crêpe


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


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.


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.


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).


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:


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


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


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


10. Fold it up:


11. Eat it!

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

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