Oct 1, 2011

Perfect Crepes

I titled this blog "Perfect Crepes," even though I'm pretty sure my husband would have chosen "Conference Crepes," since I think that is what he was calling them this morning as I was busy shoving them in my face. The hubs makes these light, soft, thin blankets of perfection twice a year for our church's Semi-Annual General Conference. He makes them other times throughout the year - especially when we have an abundance of fresh fruit - but always makes them during conference. So, to him they are Conference Crepes. To me? Perfection. I had the man type up a recipe for me. We don't have it written on a single recipe card and I don't even know where it originated. He's perfected it to perfect perfection so very perfectly, that I'd rather have him do the talking. I'll just sit back and rub my nice full belly.

(This recipe yields about 1 dozen crepes. You can double as needed and the recipe will still turn out perfectly.)
3 eggs
1¼ C all-purpose flour
1½ C milk
¼ C white sugar
2 Tbsp vegetable oil

Using a wire whisk, beat the eggs with ½ cup milk. Stir in ¾ cup flour until smooth.
Add remaining flour and stir until smooth, making sure there are no lumps of flour.
Add sugar, oil, and remaining milk and mix well (batter should be thin).

Heat a 12” non-stick skillet to medium high and preheat oven to 170 degrees. Once the skillet is hot enough, coat with cooking spray. Holding the skillet in one hand, use the other to pour ¼ cup batter into the skillet. While pouring, rotate the skillet so the batter covers the bottom of the skillet evenly. Place the skillet back on the burner and cook for no more than 60 seconds.
Flip the crepe and cook on the other side for 30 seconds. If you can handle the heat, it’s easiest to flip the crepes using your hands.*

Fold finished crepes and keep them on a plate in the preheated oven so they stay warm while you finish the batch.

*Ummm ya. He's crazy. He feels no pain. Maybe use a rubber spatula?

There are so many ways to serve these, but I'll give a few ideas below. I'm sure you can think of more!

Fresh fruit: apple pie filling, bananas, peaches, pears, any kind of berry, mangoes, etc.
Spreads: Nutella, butter, peanut butter, syrup, cream cheese, apple butter, jam, marmalade, jelly, etc.
You can also go the savory route and stuff your crepe with lunch meat, veggies, cheeses, etc.

Or, you can just eat them plain! 
My personal favorite is with a little butter, cinnamon and sugar. Sooo melt in your mouth good!

1 comment:

Shannon said...

Recipe request #1. Can you make these? If not, buy Ian a plane ticket too, please.

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