February 1, 2013
TASTE: Be Mine: French Crepes
Happy Friday! In celebration of this grand weekend, I wanted to share a delightful recipe with you. And with Valentines Day around the corner, this could be a fun way to surprise your love with a special brunch on that oh-so special day. This is a super easy crepe recipe that I have indulged in at least half a dozen times. They are fairly simple to make and really, truly delicious.
- 2 cups All-Purpose Flour (I used whole wheat)
- 4 Eggs
- 1 cup Milk
- 1 cup Water
- 1/2 teaspoon Salt
- 1/4 cup Butter, melted
*Keep in mind, this recipe yields about 16 crepes, so I usually divide it in half unless I'm cooking for hobbits.
**Cooking on a griddle makes this even easier. Don't own one? Here is a great, inexpensive option.
1. In a large mixing bowl, whisk together the eggs and flour. Slowly add in the milk and water, stirring to combine. Add the salt and butter, beat the mixture until completely smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour the batter onto the griddle, using about 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. (I used my spatula to spread out the batter in a large circular motion. The batter is thin, so the crepes should be thinner than a pancake on the griddle.)
3. Cook the crepe for about 2 minutes, until the bottom is lightly browned. Loosen with a spatula and flip to cook the other side. Serve hot.
Here's where they get a bit fun. You can do savory or sweet ingredients in the crepes. I made two types:
*Sweet Crepes: Filled with sliced strawberries, bananas and Nutella.
*Savory Crepes: Filled with artichoke hummus, shredded mozzarella cheese, diced tomatoes and avocado.
I also made an inpromptu brunch beverage: I combined equal parts orange juice and cranberry-pomegranate with a twist of lime. And perhaps a shot of rum. What?? Don't judge. It was afternoon by the time we actually ate...