Late late late Sunday night, I had a sudden and deep craving for crepes. I haven’t the faintest idea where this desire came from, but it was all-consuming and I was driven to make crepes this week.
These delicious French pancakes are popular throughout Europe and are filled with everything from Nutella to meat and cheese. In Hungary, where my family is from, they’re called Palacsinta (pa·lac·sin·ta) and come filled with walnuts, covered in chocolate sauce and flambéed!
Traditionally, they say the first crepe is “for the dogs.” Don’t despair if they don’t look like what you’ll get on the Champs-Élysées. Treats from a creperie in Fairfax will always be delicious. I guarantee your dog won’t appreciate them nearly as much as your family.
This recipe comes straight from the man himself, Alton Brown. Visit Cooking Channel’s website for sweet and savory variations on this recipe and more!
Crepes
about 20 crepes
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 Tbs. butter, plus butter for coating the pan
In a blender or using a whisk, combine all of the ingredients and blend for 10 seconds or until well combined. Place the crepe batter in the refrigerator for 1 hour. The batter will keep for up to 48 hours.
Heat a small non-stick pan on medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.
Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in plastic bags in the refrigerator for several days or in the freezer for up to two months.
When using frozen crepes, thaw on a rack before gently peeling apart.
Fill with nutella and sliced bananas, or try strawberries and some homemade lemon curd inside and top with powdered sugar. For a savory crepe, fill with sauteed vegetables and melted brie. Make them ahead of time and fill with various ingredients to wow guests when they come over.
Click below for a très cute printable version of this recipe.
