last saturday morning, after the surprise party, we met up with everyone again at the farmers market in franklin. we planned to pick up some berries for an easy dinner of crepes that night, but not finding what we wanted, we instead bought some juicy georgia peaches from the peach truck that brings them into nashville right off their georgia farm. we grabbed some berries at the market on the way home and were set for dinner that night.
we haven’t always been a family who makes crepes often, until the past couple of years. andy’s sweet cousin, emily, married paul, who grew up in belgium; and in planning their wedding reception, they asked andy to make crepes for them. having never made this delicately thin pancake, andy learned the “art” to making them and practiced in our kitchen pretty much every weekend leading up to the wedding that summer. growing up in in belgium, crepes were more of an afternoon snack for paul, with toppings like fresh squeezed lemon and brown sugar. so, of course, these favorite belgian toppings were on the table at the reception, along with others, and the crepe station turned out to be a memorable part of their celebration.
ever since the wedding, we have added crepes, mostly sweet, to our rotation when we want an easy breakfast-for-dinner type of meal. we have played with different recipes, and this is the one we’ve stumbled upon and used most recently. i like that it can be assembled in a blender, and made ahead of time as it needs to sit in the refrigerator for at least one hour until needed to cook. any skillet is great, we used this pan for the wedding and it works wonderfully. this version would also work well and comes at a much more reasonable price. having a t-shaped wooden crepe spreader also helps with making them nice and thin.
crepes make a fun meal to have with people over, and are great for kids since they can create their favorite flavors with the toppings you choose to have on the table. some of our favorites are assorted berries, peaches and stewed apples with cinnamon in the fall, bananas, nutella, and of course freshly whipped cream. when you make savory crepes the toppings are really never-ending. assorted soft cheeses, veg, meats, and fresh herbs would all make a lovely meal. i’m getting hungry right now just thinking about it. try it out one night (or day!) and see for yourself how fun & delicious crepes make a meal.
CREPES. (via Not Without Salt)
2 large eggs
¾ cup milk
½ cup water
1 cup flour
1 tbsp. brown sugar
3 tbsp. unsalted butter, melted
¼ tsp. salt
butter or vegetable oil, for coating pan.
Blend all the ingredients together in a blender. Let it chill in your refrigerator for at least one hour. (Can be made up to 48 hours ahead, if desired).
Heat a non-stick 10-11″ pan, (or what you have on hand). Add oil or butter to coat. Take a paper towel and carefully wipe the oil to make a very thin coating. (You don’t want a puddle, you aren’t frying these). Pour almost ¼ cup of batter into the center of the pan and swirl to spread evenly, or you may use a t-shaped wooden crepe spreader if you have one. You want to make a very thin layer of batter. Cook for 30-45 seconds, watching closely so it does not burn, and flip, cooking for another 20-30 seconds. Keep in a towel, layering as you go, or a warm oven. Top with your favorite toppings and enjoy.
♥ We double the recipe for our family of 7. If we have friends over I triple the recipe.
♥ Expect to ruin your first 3 (or so)… but, once you get the temperature right it really is fun!
♥ Crepe making does take some practice, so you may want to research more about making crepes if you run into trouble with getting them right.