When our granddaughters, Lennan and Remy, were visiting for the weekend and wanted to cook a fun Saturday lunch instead of going out to a restaurant, how could I refuse? It was also a great excuse to use my induction burner that I bought a couple of years ago so that we could work on the kitchen island vs standing at a stove. NOT ideal with girls aged 7 and 5.
They put on their cooking aprons and we got going! I told them that I’d always wanted to make crepes. They looked at me, confused. What are crepes? Well, I told them you can call them “kraypes”, the American pronunciation, but that I preferred the more glamorous French pronunciation: “kreps”. They looked at me, like, ok. And rolled their eyes. Which meant: Let’s get cooking.
We stirred up the ingredients and put the bowl in the fridge for 1/2 hr. In the meantime, we set up the assembly line with toppings. Nutella, honey, crumbled cooked bacon, powdered sugar and sliced strawberries & bananas. I also cooked up a blueberry topping by simmering wild frozen blueberries, sugar and a touch of lemon that was yummy! And warm when we started the cooking process.
I’ll be posting videos soon but here are a few quick clips of our cooking experience. I mean, Nutella and crumbled bacon works, right? Remy thought a little powdered sugar would be good on top of that too. Haha!
These were super easy and fun to make. They didn’t want to roll theirs up but I think next time we’ll do that. They went home on Sunday evening. On Monday morning, I ate the last 4 with the remaining crepes and topped with blueberries and powdered sugar. A great way to start the week.
Crepes
14
servings5
minutes5
minutes30
minutes40
minutesIngredients
2 cups milk
4 eggs
3 tablespoons butter, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1-1/2 cups all-purpose flour, sifted
Directions
- In a blender or using a whisk, blend all ingredients 15 to 20 seconds. Or until smooth.
- Cover and refrigerate at least 30 minutes or overnight.
- Heat an 8-inch frying pan over medium-low heat. Spray lightly with oil.
- Pour 1/4 cup batter into the pan, tilting the pan immediately from side-to-side to form an even circle. Cook about 1 minute per side, or until lightly browned.
- Remove from pan and stack until ready to serve. Cover with foil to keep them warm. Or set your dish on a warming tray. Repeat with remaining batter.
- Serve with your favorite toppings.
Notes
- You can make these up to 24 hours in advance. Batter can be cooked up to 3 days in advance.
- To store, be sure to place parchment or plastic between each crepe so they don’t stick together. They can be stored in the fridge for 3 days or in the freezer for 3 months.
- Reheat in a microwave or in a skillet over low heat. They can also be placed on a baking sheet at 175°F for 5 minutes or until warm.
