Crêpes Are Delicious
The idea of making your own classic French crêpes, from scratch, can be daunting because they’re so delicate and fancy looking. A basic recipe uses just a handful of super simple ingredients, though—there’s a pretty good chance you have all of them in your kitchen right now. The legendary Julia Child has such a recipe in her book Julia’s Kitchen Wisdom. Sure, it might take you a couple of tries to get the ‘perfectly golden’ part down, but once you do your friends/significant other/kids will basically think you are a magical kitchen god/goddess.
Options for fillings and toppings are endless. Nutella, lemon and sugar, berries, spinach, ham, cheese… Like our macarons, crêpes are delicious either sweet or savoury. As Julia herself points out in the first of the wonderful old videos we’ve added below, stuffing a crêpe with whatever’s in the fridge is a great way to turn leftovers into a gourmet dinner. Or watch the second video and learn how to make the truly spectacular, fiery (as in actual flames) crêpe suzette. (She’s got such a great voice!)
Julia Child’s Master Crêpe Recipe
1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
1/4 teaspoon salt
3 tablespoons melted butter, plus more for brushing on pan
1) Mix all ingredients until smooth in a blender or with a whisk. Refrigerate.
2) Heat a non-stick frying pan over medium heat. Brush with melted butter.
3) Pour in 2 to 3 tablespoons of batter into the center of the pan and then tilt the pan in all directions to cover the bottom evenly. Cook about 1 minute, or until browned on the bottom. Turn and cook briefly on the other side.
4) Cool on a rack or plate as you finish making the rest. Serve as desired.
(We found the recipe online here!)