This past weekend, R and I decided to have some fun and make crêpes! It of course helped that she’s a killer cook and Parisian, but the recipe actually turned out to be much easier that I thought it would be.
We followed the general gist of this recipe for the batter and let it sit in the fridge for 40 minutes before making the crêpes. Once you’ve heated the pan and spread some butter, take a scoop of the batter and pour on to the pan, quickly making sure to twist the pan right and left to ensure the batter covers the whole pan. You’ll notice that the edges will start to lift upwards after a minute or two, and then you can flip the crêpe. Once it’s fully cooked, lift out of the pan and make the next one!
If you want to add savory fillings to your crêpes, I suggest a spinach and cheese combo (I know this probably doesn’t come as a surprise). When you’ve flipped over the crêpe, add some shredded mozzarella (goat cheese works too) and spinach to the middle, and fold over the crêpe in half before lifting out of the pan. Sweet fillings are great too – add melted chocolate chips, sliced bananas, strawberries, whipped cream, nutella, apple, cranberries…you get the picture…
If you have extra crêpes, you can store them in the fridge and reheat later on with your fillings – the taste stays great for days! Special thanks to R and her Mama for the expert guidance 🙂
Savory fillings pictured below: