Every single Sunday I make crepes for my family. The crepe making started out as a weekend treat when my kids were little and gradually became our Sunday tradition. Preparing the crepes, and the fillings that go with them, makes me grateful I can create something my family loves and gives me hope that my kids will remember these mornings when they are off to college and beyond (which is creeping up really, really fast). As my kids, and often their friends, stand around the kitchen asking if the crepes are “ready yet”, I stare into their sleepy faces and hear about the week.
My true love for crepes started when I lived in France at 18 years old. I have traveled back to France several times over the years, including this past January when I went with my travel-partner-friend Cathy to Paris (in the freezing cold!!!). We ate street crepes every chance we got….to warm our hands of course. We bought ham and gruyere cheese crepes but mostly stuck to the very satisfying Nutella crepe. Like many big cities, street food is a huge part of the culture in Paris. It’s cheap, easy to get, and the creperies have perfected it down to a science.
Cathy and I were so impressed by the deftness of the crepe makers and how they used a large turntable hot plate and a large spatula to flip, turn, and score the crepes, eventually wrapping them in a piece of parchment paper making them perfect for eating on the go. My recipe for crepes originally came from a book I received as a wedding gift called the Paris Cafe Cookbook.
I have since adapted the recipe and use a blender for easy mixing and pouring. If there is anything I know, it is how to simplify time-consuming recipes to better suit my very busy, kid-centric lifestyle. My recipe makes about 20 crepes and can easily be doubled. I use an 8” non-stick pan but you could definitely invest in a crepe pan or use a larger non-stick pan. Each of my kids fill their crepes differently but this is what I always have available: bacon, strawberry yogurt mixed with homemade whipped cream, and strawberries. The nutella jar eventually gets brought into the mix because why not? I put the bacon on a sheet pan lined with parchment paper and bake in the oven at 375* for about 25 minutes meanwhile I start making the crepe batter.
Makes about 20 crepes using an 8” non-stick pan
1 ½ cup milk ½ cup water (I use the measure lines on my blender for the milk and water)
2 large eggs
2 cups flour
2 T sugar
Pinch of salt 2 T butter, melted
Put all ingredients in the blender in this order. Blend on medium-high for at least one minute.
This could be made the night before and stored in the refrigerator. You can pour the batter into the pan straight from the blender, use a ladle or put the batter in a smaller container for easier pouring control. If the batter seems too thick, add small amounts of water at a time and blend again until you reach the right consistency.
Heat a non-stick skillet on medium high heat and coat the bottom of the skillet with a thin layer of butter. Lift the pan off the flame and while gently tilting the pan in all directions, pour in enough batter just to cover the bottom of the pan in a very thin layer. Place the skillet back on the heat and cook until the edges of the crepe curl up slightly.
Flip the crepe and cook until the bottom is lightly browned. Put the cooked crepe on a plate and repeat starting with a quick coat of butter. I use my fingers to flip the crepes but you can use a heat resistant spatula or small off-set spatula.
I cook all the crepes and then prepare the crepes with the fillings. If you choose to make ham and cheese crepes, put the crepe back in the pan, add the fillings, fold crepe over and cook until heated through. Serve on warmed plates.
My kids just fill their crepes like tacos…we are from Southern California after all!
Kerrie Ciano is a stay-at-home-car-sports-