Back in college, when I first had a try of this unheard-of (from my end) dessert slash snack, I would watch for hours, over a limited-sized bar, a lady making crepes of different flavors. I used to think you need to undergo a special skill training for this. She was even using a shallower pan, probably intended for making dozens of crepes.
With a ladle, she would pour and pull the batter up as if doing a show. The batter sizzles as it hit the pan and with a fast swirl of the hot pan and a nudge, the thin pancakes would fly off and fall in a perfect circle. With a stick, she would roll up the crepe from the pan and put it in a plate.
More fun to watch is how she would garnish the flat-laid crepe, with fruits and creme. My favorite are mango slices and strawberries (though I found strawberries was priced higher compared to the other variations), after folding like resembling a big lumpia, she then would quickly put it on a rectangular snack box to be served.
College life is such an eye-opener...Be still my heart...
Not after watching Chef Didier, when we had some blogger friends over at our small place in McKinley Hill, had I realized that it doesn't seem that hard. He would even tell us stories about how his mom would prepare this for them right after school, everyday for snack. Cause yes, it might have been a staple in France.
Long after having that said, it's finally done! I was able to gather enough wits and courage to do it all by myself at home.
Coz, let me tell you, it's so easy!
Sharing you now the recipe as I have adapted to Martha Stewart's web page.
Oh, another note, I added a hint of Bourbon Vanilla to the batter and used a stand blender to mix everything. Using a blender ensures a smooth crepe batter that has the consistency of heavy cream
1 cup all-purpose flour (spooned and leveled)
1 tablespoon sugar
1/4 teaspoon coarse salt
1 1/2 cups whole milk
4 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla (any variety, I used Bourbon vanilla from Vanilla Co.)
1. In a blender, combine milk, eggs, butter, vanilla and the rest of the dry ingredients.
2. Blend until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). I had mine sit on the fridge for 30 minutes.
- 3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
If you are not going to use immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.
4. Top your crepe with fruits, ice cream or creme and roll into a log or fold in half or quarters. Some would form it into a cone and fill it with fruits and placed on a glass or a customized holder.
Here are other suggestions on how to enjoy your crepes.
You can use jams to fill or top it with.
Bananas and chocolate
Mixed berries and cream
Go savory with sauteed meat and mushrooms and topped with pesto
Do let me know if you have tried making them, I would to hear from you in the comment section below.