One reason for starting the food blog was that I felt it would be tres tres cool to try things I’d never been brave enough to before, or that seemed really difficult but in reality are not. That’s the trickery of the Unknown – it sometimes has us pre-convinced we’re unable to accomplish something. And guess what? Those crepe deals? They’re really not hard at all!
It only looks like there’s a lot of ingredients in this shot, but crepes are made up of some very basic things that I’m betting most of us will already have in our kitchens. The bonus is that if you don’t, they’re not expensive ingredients.
Eggs, milk, flour, salt and a little sugar – throw all of that in a blender, do that little whirrrrr thing with it and you’ve got crepe batter!
If you’re using your 10-inch skillet, which the recipe calls for, 1/4 cup of the batter in a hot pan is perfecto for getting crepes just the right thickness. Be prepared to immediately swirl the batter gently around the pan until it’s pretty much set and no longer trying to flow about everywhere. Only takes a few seconds.
This is the important part – the Big Flip! This is probably what scares people the most. I know it did me. It’s disheartening to babysit one of these things only to tear it apart while flipping. Well, I flopped our first one because it didn’t cook long enough and it just folded in on itself. You’ll know it’s ready to flip because it will almost loosen from the sides of the pan with little to no effort on your part and slide around, singing sweetly, “I’m ready to flip! I won’t tear, I promise!”
OK, so no singing – thank goodness, but it really will be nice and loose with little effort on your part. This is very important now – flip it with a very thin spatula or pancake turner. The thinner the better. A thin gadget will slide under the thing crepe much easier. Slide it under carefully and flip just like you would a pancake. Give it a go just once and I guarantee you’ll wonder why it ever seemed so hard.
Crepes get filled daily with the most wonderful of things, and I’ve had my share thanks to a delectable little crepe restaurant I used to go to with my mother and sister. But today’s crepes are as easy to fill as they are to make. Maybe you’re kids will like the idea of peanut butter and jelly in theirs? Heck, I don’t have to be a kid to enjoy the idea myself. I’ll take two, please!
The surprise tucked away inside are several delicious blueberries to give all the goodness just the right amount of extra kick. I kind of wish you could fit more in there, but after it’s all folded it would be difficult to have gotten any more in. That’s why a small pile to the side is called for!
So you just fold the crepe in half over the blueberries, the fold each corner in as well. Then start to roll. Easy!
End with the seam side down and you’ve just made yourself a crepe! Now aren’t you glad you made, like, 12 crepes? Get to filling and folding! No rest for the cooking creatives!
OK, you can actually have a rest now. Grab a fork and cut into light, delicate crepes filled with your fave jam and peanut butter. Yuuuum! People, these are seriously good! Just use your favorite jelly, jam or preserves and you cannot go wrong. Peanut butter ain’t your thang? No biggie! Fill yours with creamy lemon curd and slightly sweetened whipped cream. Or whip up some regular, room-temp-softened cream cheese and pair it with jam. Nutella! Put that goodness in there! The point is, once you’ve cleared that imaginary difficult hurdle in making the crepes, they are a pure, easy joy to appreciate from there on out.
from Giada de Laurentiis via Food Network
Prep Time: 10 minutes Cook Time: about 20 minutes Level: Easy Makes: 10-12 crepes
- 4 eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1/2 cup flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt3 tablespoons unsalted butter, cut into 12 cubes
- 1/3 cup creamy peanut butter, at room temperature
- 1/2 cup strawberry or raspberry jam
- 1/2 cup (2 ounces) fresh blueberries
- Powdered sugar, for dusting
In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.
Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.