Or as I like to call it, The Crepes of Wrath…but not really.
This month my sister and I decided to do a crepe challenge. I picked a savory crepe recipe and she picked a sweet dessert crepe. My big plan was to use the crepe recipe from our high school French teacher (I pity students who don’t get to experience French class crepes). Alas, I lost the sticky note that I’d scribbled the recipe down on. Instead of asking my sister for the recipe yet again, I turned to The Kitchn’s How to Make Delicate, Lacy Crepes. My back-up plan turned out to be a great one. Here’s their recipe and it works!
Easy Crepe Recipe
Makes about 8 8-in crêpes, recipe can be doubled as needed
1 cup all-purpose flour
1 1/2 cups milk
2 large eggs
Pinch of salt
2 tablespoons of melted butter
Optional for sweet crepes:
1 tablespoon sugar
1 teaspoon vanilla
Neutral oil for cooking
Measuring cups and spoons
Blender, or a bowl and whisk
Wire cooling rack
Ladle for pouring (optional)
10-inch nonstick pan or an 8-inch crêpe pan
- Make the batter: Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
- Let the batter sit: Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator.
- Prepare to cook the crêpes: Before cooking the crêpes, assemble everything you’ll need by your stove top: the batter, the pan, the oil, the spatula. If your bowl doesn’t have a pour spout, have a ladle or 1/4-cup measuring cup handy.
- Cook the crêpes: Place the pan over medium heat and add a small amount of oil to coat the bottom of the pan. Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
- Flip the crêpe: When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
- Cool the crêpe: Tilt the pan and loosen the crêpe, then slide it onto the cooling rack.
- Continue making crêpes:
Continue making crêpes with the rest of the batter, adding more oil as needed to keep the crêpes from sticking.
- Stack and store: If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of plastic wrap or parchment paper between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Turning a Sweet Crepe into a Savory Blini
Every once in a while Russian recipes catch my attention. When I stumbled on Chicken and Mushroom Blinis, I thought, now how do I make that vegetarian? Here’s how!
Vegetarian Blini Recipe
Ingredients for Garlic Tofu and Mushroom Blinis
- One Block of Garlic Tofu
- 1 Tablespoon of Olive Oil
- 1 Cup of Sliced Mushrooms
- 1 Sweet Chopped Onion
- 1 Tablespoon of Dried Parsley
- 1 Diced Garlic Clove
- Salt and Pepper
- 1/2 cup of White Wine
- 1 Tablespoon of Butter
- Slices of Provolone Cheese
Drain and cut the tofu into bite sized pieces. Add the olive oil to a skillet and saute the tofu until it’s slightly brown and crispy on the edges. Remove the tofu from the pan. Melt butter in the same skillet. Saute onions until translucent then add the garlic, mushrooms, and parsley until mushrooms are sautéed. Finally add the tofu back into the pan along with the white wine, salt and pepper. Stir and cook for less than 5 minutes.
Depending on how your crepes turned out use add a 1/4 a cup or 1/2 a cup of filling to each crepe. Roll them up and place the blinis on the plate seam down so they don’t unroll. Lay a slice of provolone over the top of two rolled blinis. Pop it in the microwave for 30 seconds to melt the cheese.
The filling makes about six blinis and they are great as leftovers!