The first recipe I ever tackled to create was crêpes. As a teenager, I’d been to France and I knew who Juliet Childes was. But I really didn’t have a sense of how to create that very thin and delicate “pancake”. That never stopped me from trying. Over the years, I’ve created a wide range of personal crêpe recipes. In the 30-Day Vegetarian there’s even a recipe for Gluten free crepes using all sorts of specialty flours like amaranth and chickpea. Lately we’ve been milling our own wheat berries, so it was time to see what a whole grain crêpe looked like. Which brings us to this Sunday Brunch experiment 😉
Crêpes
Ingredients
Instructions
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Beat the eggs slightly before adding everything together in one large bowl. My only "trick" to making crepes is to let the batter chill for an hour in the fridge if at all possible. It really gives the mixture a chance to "relax" and the crepe will spread better in the hot pan and have a more delicate end result. We use a pan on every burner when we make family crepes because we are cooking for a large crew and it takes much less time. The batter should be very thin but still coat a pan when you tip and swirl it around. Get the pan very hot, brush, spray or sprinkle oil on the pan and then ladle a half cup or so (depending on the size of your skillet) in the center of the pan. Quickly (with a hot pad on the handle) pick up the pan and swirl it around until the batter covers the entire bottom surface. Cook over medium heat until the top no longer looks wet and the edges begin to curl a bit and turn brown. Flip once and cook on the other side another minute. Enjoy with your favorite filling ... fruit, berries, even peanut butter and jelly!
