Have you made crepes at home? Have you been to a crepe dessert shop? See my crepe story below.
In the meantime…I’d encourage anyone, regardless of cooking expertise, that they can handle this easy recipe with a few ingredients and some practice. Just go for it. Crepes are versatile, easy, delicious and fun to make. Enjoy!
1 cup milk
¾ cup flour
1 Tablespoon melted butter
1/8 tsp. salt
*optional toppings: applesauce, whip cream, berries, toasted nuts, peanut butter, chocolate, banana or my favorite NUTELLA!
Mix well or blend in blender. Chill for a few hours or overnight for best results. Spread about ¼ cup of batter in a nonstick pan over medium/low heat. You want a very thin layer. Flip over like a pancake (I use a wooded spoon or chopstick) once it starts to set up. Let the crepe cook a little longer until desired doneness. Add toppings. These can be made and frozen or kept in the refrigerator for days (even the batter keeps for a few days)…so enjoy for breakfast, lunch or dessert!
I remember one of the first times I had a giant crepe. I was living in Seattle, WA at the time and had a work trip up in Vancouver, Canada. It was such a fun weekend trip. We took the train up to this city through the beautiful Northwest. I was delighted and enchanted with Vancouver. To me, and this was in the early 2000’s, it was similar to Seattle but had a different cultural feel. It’s hard to put my finger on the differences- but they were there. One of the cultural treats I enjoyed, that I had never had before, was a dessert shop that made giant crepes. I had never seen anything like these large skillets that a few amazing skilled crepe makers spread with batter. The batter would be smoothed-over with little wooden flat “rakes” and before you knew it they are wrapping them up with goodies like Nutella and strawberries…so fun. I went home and learned how to make my own. My sister-in-law used her friend Gabrielle’s recipe and passed it along to me. It worked great and I’ve never looked back.