The writers of Quirks&Quips (aka me...just me) have been planning and preparing and practicing to gear up for a long journey that is ahead! A journey to all of the most beautiful places on Earth, exploring and creating crepes from all around the world...
As you already know if you read my post... (shout out to my parents and grandma... the list keeps growing!!) Anyway, as you already may be aware, Quirks&Quips will be exploring two major topics this season. We will be discussing the wonders and woes of teaching while simultaneously going on a journey through the world with my favorite blog series to date:Around The World in 80 Crepes.
I hope that, as we learn about some of the most beautiful cultures in the world, you will also join me in learning how to make crepes! They seem tricky but I figure, if I can teach 180 kids each year how to write a research paper, I can certainly teach some of you how to make a crepe!
So before we board our flight, we must go over the basics.
How to Make Your Basic Crepe:
Use your basic non-stick frying pan at first. If you decide you really dig making crepes, you can purchase a fancy AF professional crepe maker on Amazon! When you use a frying pan, it makes it a little more challenging to flip those little suckers without breaking them so I used a large spatula and some silicon padded tongs to make sure the crepe got on the spatula.
- non-stick frying pan
- neutral cooking oil
- a spatula and maybe some silicon tongs
- 1 cup of Flour (All-Purpose works just fine but if you're trying to avoid wheat you could try buckwheat or spelt)
- 1 1/4 cup of milk
- 2 Eggs
- 2 tablespoons of melted butter
Pinch of salt
For sweeter crepes you can add 1 tablespoon of sugar and 1 teaspoon of vanilla
For more savory crepes you can add a little more salt
For more experimental, non-traditional crepe making, you could add a dash of cinnamon, a splash of any other extract, any spice...
1. Melt your butter in the microwave. DO NOT SKIP THIS STEP. The melted butter makes the crepe more tender and flavorful.
2. In a blender (my nutribullet works GREAT for this) add your ingredients and blend until smooth and fully mixed.
3. Let the batter sit for 30 minutes to an hour. You can let it sit longer in the refrigerator overnight.
Ready to cook?
4. Allow your pan to heat for a few minutes on medium-high heat.
5. Spray the pan with a small amount of cooking oil and spoon out 1/4 cup of batter. I like to use a ladle but a measuring cup works just as well!
6. Immediately swirl your pan around slightly to spread the batter evenly on the bottom of the pan
7. Allow the crepe to brown a little on the bottom. You will be able to see a tint of brown in the edges. Don't go anywhere because this won't take long!
8. Gently work the spatula between the crepe and the pan. You can use tongs to help you life the crepe.
9. Flip and allow to cook for just a little longer to help set the crepe.
10. Slide it onto a plate or cooling rack.
11. Repeat until you run out of batter. Continue spraying the cooking oil so that the crepes do not stick.
After that, the possibilities are endless! You can stuff it with anything!
This past week I sautéed some spinach and mushrooms and topped it with hollandaise sauce!
Stay tuned:This week we will explore two crepes from the place I first fell in love (with crepes, not men)... France!