Being a working mom with two boys in activities I am always on the go and find myself continually playing catch up. Downtime is not something that I get to enjoy too often so when my boys asked me what I wanted for breakfast in bed on Mother’s Day I chose crepes. This easy to make recipe can be enjoyed in a variety of ways. Crepes can be served for breakfast, lunch or dinner and can be sweet or savory. Julia Childs has the best “no fail” crepe recipe that I have passed along many times to friends and family.
Yield: Makes 12 to 15 crepes, about 6-inch in diameter
125 ml/grams cold milk (1/2 cup)
125 ml/grams water, preferably cold but can be at room temperature (1/2 cup)
2 eggs, preferably cold but can be at room temperature
90 grams all-purpose flour (3/4 cup)
1 teaspoon sugar
½ teaspoon salt
2 tablespoons melted butter
Making the Crêpe Batter
- Blender: Combine all the ingredients in a large mixing bowl (or blender jug). Blend with an immersion blender until everything is combined, scrapping down the sides of the bowl a few times. If there are lumps, continue blending until the lumps are gone. If there are still lumps remaining, strain the batter and discard the lumps.
- Whisk: In a mixing bowl, whisk milk, water, egg and butter together. In a separate large mixing bowl, whisk flour, sugar and salt together. Pour in the wet ingredients slowly, whisking constantly until everything is incorporated. Strain the batter and use a spoon to press down on the lumps against the sieve to incorporate them back into the batter. Strain the batter and discard any remaining lumps.
- Cover the mixing bowl with a plastic wrap, place the bowl in the refrigerator and chill the batter for at least 2 hours before using to allow flour particles to expand in the liquid to yield a tender and light crêpe. The batter can be made the day before and kept chilled until ready to use.
Cooking the Crêpes
- Heat an 8 to 10-inch frying pan over medium heat. Sprinkle droplets of water onto the frying pan and if the water sizzles immediately, it means the frying pan is hot enough for use.
- Brush a thin layer of softened or melted butter on the frying pan. Give the crêpe batter a stir and scoop ¼-cup of batter.
- Hold the frying pan in your dominant hand and pour the crêpe batter into the middle of the pan with another hand, tilting the pan in all directions as you pour (the batter should set almost immediately as you pour in the batter) so that the batter coats the bottom of the frying pan in a thin layer.
- Cook for about 30 seconds until the edges begin to brown, then loosen the crêpe with a spatula and turn to the other side to cook for another 30 seconds. Transfer the cooked crêpe onto a plate. Repeat until all the batter is used up.
After cooking the first crêpe, determine if ¼-cup of batter is too much or too little and adjust the batter amount for the subsequent crêpes. The crêpe batter consistency should be that of a light cream, just thick enough to coat a spoon. If you find the batter too thick or heavy you may whisk in water, tablespoon by tablespoon.
If the crêpe is burning or setting too fast for your comfort, lower the heat slightly or place the frying pan on a wet tea towel for 5 to 10 seconds to cool down the frying pan slightly.
Bananas Foster’s Breakfast Crepes
3 tablespoons butter
2 bananas, sliced
1/2 cup light brown sugar
1 teaspoon vanilla
1⁄4 teaspoon cinnamon
1 pinch salt
Melt butter in a saucepan over medium heat. Add brown sugar, vanilla, cinnamon, and salt.
Lower heat and continue cooking, stirring constantly for 2 more minutes. Remove from heat, add in sliced bananas and stir about 1 minute, until caramel is smooth and liquefied and bananas are warm. Stuff crepes with bananas foster filling and serve immediately.