One of our favorite breakfast foods in the Wetzel household is homemade crêpes. (I tried to get our family to call them “pankettes” (say: pan-KETZ) as a spin-off of pancakes, but it didn’t take!)
It used to be that crêpes were an exotic French delicacy, but they are now showing up at fairs all over the place. One of my favorite things about crêpes is how versatile they are: Mr. Wetzel likes melted cheese or peanut butter in his; I prefer to roll mine up, and top them with one (or all) of the following: drizzled honey, sliced strawberries (I like to warm them up right before serving), freshly whipped cream, cinnamon. Other delicious things to add on (or in) your crêpes include Nutella, jam, and maple syrup. Be inventive: go salty or sweet as your tastes will swing you!
I have a sweet tooth, so I opt for the fruity and creamy toppings. What amazes me about crêpes is I can top them with sweet things like honey and strawberries and feel like I’m eating the most decadent dessert on the planet, but there is no sugar in crêpes! Here is my recipe:
In a bowl, whisk together the following:
– 2 Eggs
– ½ cup milk
– ½ cup water
– 2 Tablespoons melted butter or oil
– Dash salt
After the liquid ingredients are combined, whisk in 1 cup of flour. Whole wheat flour works just as well as white flour, and I actually prefer the taste of whole wheat crêpes.
After the mixture is combined, let it sit so that the flour can soak. I prefer to let it sit overnight. In the winter, I’ll whip it up the night before and leave it on the counter with a towel over it. In the summer, when the weather is warmer, I’ll put some ice cubes in a larger bowl and snuggle the bowl of batter down into it; this keeps it chill enough. I do not put the batter in the fridge, because it makes it move differently when you are trying to get it to spread out and cook on the skillet.
Once you have the batter, you’re all set to make the crêpes. The process is very similar to pancakes. It helps to have a flat skillet or griddle that is already hot or medium hot. Pour about ¼ cup of batter onto the skillet, and immediately pick up the skillet and move it around to help spread the batter out and far and wide as it will flow. As it flows, it will stick and cook. If you get little drizzles and the crêpe doesn’t look perfect, don’t fret! I like to pretend that these are crêpes with legs or squid-like tentacles; we joke around with them and make them talk (or scream “Nooooo!” as we eat them). It sounds weird, but it’s really quite funny!
You don’t need to let the crêpe cook long on each side! The thinner you get ‘em, the quicker they cook. Typically, little concave bubbles will appear (as with pancakes). Using a spatula, flip the crêpe so that it can cook a little on its other side. I find a thin, large spatula works best. If you don’t flip it perfectly, just help it along with your fingers; crepes are not a messy, battery food at this point.
If you want to melt something inside your crêpes, this is the point at which to do it. You don’t need much! If you choose cheese, use shredded cheese, and go easy on it. If you want chocolate crêpes, use about 5-7 semi-sweet morsels (or your choice of flavor). One the crêpe is flipped, put the filling in the center, then fold the sides over it…almost like a burrito.
I often keep all the crêpes warm on a plate in the oven until we’re ready to eat. If you have any questions, let me know. And, if you try this recipe and have success, I’d love to hear about it!
;o) Next time I make crêpes, I’ll be sure to add a picture!