Step-by-Step Crêpes

One of my favorite things in the world is when the husband makes crêpes for brunch. What's not my favorite, however, is when he pronounces it creeps to bug me ... but that's beside the point. I'm not sure what it is that I love so much about crêpes. Maybe it's that the first time I had them was in Paris and they bring back fond memories of my 21-year-old self walking down the Champs-Elysées. Or maybe it's that there is just so much you can do with them that it's completely possible to eat them two days in a row without getting bored (which we usually do since this recipe feeds 4-6 people). I prefer to make mine sweet, adding chocolate, jam, caramelized bananas or some lemon and powdered sugar, but you can just as easily make them savory by adding meat, cheese or veggies. Basically, you can do just about anything with them and they turn out delicious. It also turns out that they're not so difficult to make! So, if you're looking for a good brunch recipe, look no further ... you've found it right here.

250 g (2 cups) flour
½ liter (a little more than 2 cups) milk
3 eggs
pinch of salt
sunflower or vegetable oil (enough to coat pan)

Put flour into a big mixing bowl, making a little bowl in the flour (see picture below).
Add the eggs and salt to the flour.
Whisk together gradually, taking the flour from the edges.
Gradually add the milk, stirring constantly, until the mixture is smooth and without lumps.

Optional step: If you want to make sweet crepes, you can add 2 tablespoons of powdered sugar, or 1 of tablespoon of vanilla, rum or Grand Marnier and stir until mixed thoroughly. Personally, I think adding a sweet topping to the normal recipe after cooking is enough.

Pour some oil on a paper towel and use it to lightly coat large frying pan.
Heat the pan over medium heat.
Add a full soup ladle of batter to the pan, moving the pan to distribute the batter evenly.

Cook until the batter becomes firm and golden, then flip the crepe.
Cook the second side (this goes quite fast).
Remove from the pan and serve with your desired toppings.

Some notes:
This recipe will feed 4-6 people.
You only need to oil the pan once, before making the first crêpe.
The first crêpe is usually the worst. I’m not exactly sure why, (maybe it has to do with the direct exposure to the oil?) but it almost always turns out a little off. Don’t be discouraged! The next will surely be better.
Batter can be prepared a day in advance, just cover with plastic wrap and and keep in the refrigerator until use, stirring just before cooking.

To make a savory crêpe, like the one my man made this morning, you can fry a bit of meat and/or a veggie of choice, and then pour the batter on top. The rest of the cooking is the same. You could also cook the savory sides in a skillet on their own, and add them to the finished crêpe, rolling them inside.

My absolute favorite thing to put on crêpes is a caramelized banana topping. It's pretty much the easiest thing to make; you just need to follow the rule of two. Melt butter 2 tablespoons (28 grams) of butter in a small saucepan. Add 2 tablespoons of brown sugar and 2 sliced bananas. Cook until golden and syrupy, about 5 minutes.

Bon appétit!

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