My Dad didn't cook a lot when I was a child, but on Saturdays one of his favourite things to make us while Mom worked was crepes, or "thin pancakes," as he called them. We often only ate them right out of the pan, spreading with peanut butter or even just sprinkling with sugar and devouring about as fast as he could make them. Long after we'd eaten our fill, I would sneak back into the kitchen before bed and grab one more, now cold, sprinkled it with sugar and rolled to savour before bed. There is no doubt about it, crepes remind me of my childhood.
Crepes can be a vehicle for a huge variety of fillings, ranging from sweet or savory. Try Kraft whipped peanut butter and sliced bananas, Nutella and sliced strawberries, or mango, lime zest, and whipping cream. Savoury fillings could be ham and asparagus, shredded chicken and peas, both napped with a light sauce and dressed with herbs. Either way, crepes are a delicious way to serve up breakfast, lunch, or even dinner!
Ingredients:
1 1/3 cups flour
1/4 tsp salt
4 eggs, room temperature
1 1/2 cups milk, room temperature
2 tbsp butter, melted and cooled
In a large bowl, whisk together the flour and salt. Set aside. In another bowl, whisk together the eggs, milk, and butter. Whisk the milk mixture into the flour until smooth. Cover the bowl with plastic film and chill in the fridge for 1 hour.
When you remove the batter from the fridge, strain it through a fine sieve to get rid of any lumpy bits of flour. You'll notice that there will be a lot of sediment, but don't worry-that's perfectly normal and your crepes will be okay.
Brush an 8-inch skillet, non stick skillet, or crepe pan with butter. Heat over medium until good and hot. Ladle 1/4 cup of batter into the middle of the skillet, swirling the pan as you go. Cook until golden brown, then flip and cook the other side for about a minute. Remove to a plate and set aside. Continue with the remaining batter.
To make ahead: once the crepes have cooled, store on a plate, with waxed paper between each crepe, and the plate wrapped in plastic film. You can also freeze the crepes, with waxed paper between them and wrapped in plastic film (then over wrapped in foil) for about a month. Thaw before using.
Makes about 16 eight-inch crepes
Adapted from Canadian Living
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