I call these Weekend Crepes because I usually make them on the weekends when I have a little more time to stand at the stove, drinking my tea and swirling crepes, while the rest of the house sleeps. The only real effort involved in this recipe is that it’s time consuming because each crepe needs to be made individually. Weekends provide me with the opportunity to fully surrender to the experience so that I can enjoy swirling every drop of the buttery batter. I don’t have to time it to be ready when everyone else wakes up, I simply wrap them to keep them warm. Then all I need to do is to cut up some fresh fruit and open up jars of spreads and jams for everyone to fill and plate their own crepes. It’s a winner every time!
Ingredients:
1 c. flour
1 1/2 c skim milk
2 large eggs
2 Tbsp butter (melted)
*optional powdered sugar sprinkled on top
How I make them:
- -In a medium to large mixing bowl, combine flour and salt.
- -Separately whisk together milk and eggs.
- -To avoid lumps, pour half the wet mixture into the dry ingredients and whisk until smooth.
- -Pour in the remaining wet mixture and whisk until smooth.
- -Add most of the melted butter, reserving approximately a teaspoon or two of the melted butter to lubricate the pan. Whisk until combined.
- -Heat small nonstick pan on medium heat and brush with some of the melted butter.
- -Ladle a small amount of batter into the pan so that it’s just enough to thoroughly coat the bottom of the pan, swirling the –batter in the pan over the heat until it stops running.
- -After a minute or so, when the edges of the crepe are set, gently lift up the edge with a very thin spatula (I use a fish spatula) and flip. Finish cooking for up to another minute.
- -Brush the pan with a little butter after every few crepes. Stack finished crepes on damp paper towel on top of foil, so they can be wrapped and kept warn until serving.
- -Fill each crepe with the desired amount of jam, fruit, cheese, or other spread and roll or fold. Serve topped with powdered sugar, if you wish.
Tips:
- Get your crepe station completely set up before you start, including your damp paper towel and foil (see pic below).
- Stacking the crepes until serving will help to keep them warm and prevent drying.
This recipe makes approximately 18 crepes, but I frequently double it and wrap and refrigerate the leftovers for a couple of days. These crepes also work with sweet or savory spreads and garnishes and are a great way to use up leftovers.
