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Do you need a party friendly, “build your own” meal idea for holiday company? Crepes are the way to go. You can make them ahead, each guest can select their fillings and toppings, and you can focus on the rest for the party fun.

 

Crepes - Sweet or Savory

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Ingredients

    Sweet
  • 1 cup flour (white or wheat)
  • 2 Tb sugar
  • 2 eggs
  • ¾ cup milk
  • ½ cup water
  • 1 tsp vanilla extract
  • 3 Tb butter, melted
  • Savory
  • 1 cup flour (white or wheat)
  • Pinch of salt
  • 2 eggs
  • ¾ cup milk
  • ½ cup water
  • 3 Tb butter, melted

Instructions

    Sweet
  1. In a medium bowl, mix together flour and sugar. In a large measuring pitcher or bowl, whisk eggs, milk and water. Add the wet ingredients (excluding the melted butter) to the dry ingredient and mix. Slowly whisk in the melted butter. Then vigorously whisk the entire mixture till airy - at least two minutes.
  2. Allow the aerated mixture to rest while preparing your cooking area. Butter a light skillet and warm. Pour in ¼-⅓ cup batter for a 10 inch skillet - use more or less depending on the size of your pan. Quickly lift and tilt the pan after pouring the batter to ensure batter covers the bottom of the pan. Cook until the batter starts forming together. Gently ease the side of the crepe from the bottom of the pan with a rubber spatula. Use the spatula or you hands (careful of the hot pan) to flip the crepe and cook on the other side. Cook about 1 minute and remove to a plate.
  3. Savory
  4. In a medium bowl, mix together flour and salt. In a large measuring pitcher or bowl, whisk eggs, milk and water. Add the wet ingredients to the dry ingredient and mix. Slowly whisk in the melted butter. Then vigorously whisk the entire mixture till airy - at least two minutes.
  5. Allow the aerated mixture to rest while preparing your cooking area. Butter a light skillet and warm. Pour in ¼-⅓ cup batter for a 10 inch skillet - use more or less depending on the size of your pan. Quickly lift and tilt the pan after pouring the batter to ensure batter covers the bottom of the pan. Cook until the batter starts forming together. Gently ease the side of the crepe from the bottom of the pan with a rubber spatula. Use the spatula or you hands (careful of the hot pan) to flip the crepe and cook on the other side. Cook about 1 minute and remove to a plate.

Notes

Crepes can be stacked. They do not stick to each other. Also, they may be made ahead of serving and can easily be reheated in oven. To reheat in oven, place on parchment paper or aluminum foil on a baking sheet. Spread the crepes out, don’t worry if you have to stack them some. Cover with aluminum foil and reheat at 350 for 5-10 minutes.

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https://mamasparrow.com/2019/04/19/crepes-sweet-or-savory/

Tips for Fantastic Crepes:

  • use a non stick fry skillet that is heavy enough to heat evenly and a thin rubber or silicone spatula
  • use medium to low heat
  • use just enough batter to coat the bottom of the skillet when you swirl the pan
  • lift the pan from the heat, tilt your wrist to allow the batter to spread out across the pan; fill in any holes by drizzling more batter in that area with a ladle
  • once crepe looks a little dry on top, it’s time to flip it
  • gently loosen the edges of the crepe with the spatula before flipping

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