02.21.07

Basic Crêpe Recipe

Posted in Cuisine at 10:34 pm by rachel

We celebrated Mardi Gras with crêpes; not necessarily a French mardi gras tradition, but it seemed like a festive meal for the occasion nonetheless. I was curious about the pre-made buckwheat flour “galettes” (the traditional crêpe from Brittany) that I see in the supermarkets here, but after trying one I vowed to stick only to the home-made variety, buckwheat or not.

The key to crêpe batter is using a mixer and letting it sit for at least an hour. Now if only I could master the one-handed flip!

Basic Crêpes

Makes about 10 crêpes

Ingredients:
4 eggs
1 cup flour
1 cup whole milk
2 tablespoons melted butter

Mix all the ingredients using an electric mixer or a blender. Cover and let sit 1 hour (in the fridge is fine, but I’ve been known to leave mine on the counter at room temperature). Over a medium-hot flame, spoon about 1/2 cup of the batter onto a nonstick crepe pan (if it’s not *really* nonstick, melt some butter in the pan first). Wait until the sides seem to detach by themselves (about 1-2 minutes), then flip and cook another minute or so. Fill the crepe with grated cheese, cooked mushrooms, nutella & banana, or really anything you’d like, and cook another minute, until the fillings are warm or the cheese is melted. Fold over and serve.

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