From the kitchen of: Isabel Makes: 10-12 crepes
Total time: 5 min to prep, 30 minutes to cook
A crepe bar is nothing without the crepes, right? Well, in my quest to make delicious French crepes, I’ve learned many things. In fact, six things that you could find incredibly helpful when making crepes on your own:
- It literally takes less than 5 minutes to make the batter. Just toss everything into the blender.
- Don’t need a fancy pants crepe pan if you have a nice non-stick skillet at home.
- To help cook the crepes, pour batter using a measuring cup with a spout. Makes it easier to control.
- Yes, you can make crepes the night before. Just cut out a square of wax paper and place between crepes to prevent sticking. Cover tightly with plastic wrap.
- To reheat crepes the next morning, I used the microwave, which worked out just fine. Just reheat in small batches for 30 seconds or so. Keep an eye on them because you don’t want them to dry out.
- Practice makes perfect. The first one or two might not come out so perfectly. They may not be as golden brown. But no worries, it’ll get better.
So making crepes isn’t as difficult as you think. You don’t need to be French. You just need to go for it because they’re just the perfect platform to fill with anything savory or sweet. I prefer sweet though :) If you like sweet too, lets take a look at the crepe bar I put together. But first, here’s the recipe for my simple and full-proof crepes. Enjoy!
for the crepes
1 cup flour
1 cup milk
2 tablespoons sugar
2 tablespoons melted butter (plus more butter for cooking)
1/4 cup cold water
for the bar
variety of fruit (blueberries, bananas, raspberries)
fresh whipped cream
1. Blend up crepe batter. In a blender, add the first five ingredients: flour, eggs, milk, sugar and melted butter. Puree until mixture is smooth. Slowly add the cold water last and blend for a few more seconds. Pour crepe batter in a 2-cup measuring cup with a spout. Set aside for now.
2. Cook the crepes. Meanwhile, heat up a non-stick 8, 10 or 12-inch skillet on medium-low heat. Whatever you have on hand. Once pan is hot, add a little butter to coat the pan. Pour enough batter to thinly coat the bottom of the pan. To help the batter spread evenly, pour with your left hand and slowly swirl the pan with the right. Cook until the underside of the crepe is golden brown, about 2 minutes. Flip the crepe over using a spatula and with your fingers. Cook for 30 seconds more. Remove crepe and place on a warm plate. Remember, to help prevent sticking, cut out squares of wax paper and place between crepes.
3. Now, it’s time to set up the bar! What else goes well with crepes if you’re in a sweet and breakfast-y mood? Anything your heart desires! Fruit is a must in a crepe bar. The sweetness of the fruit helps with the delicate and airy flavor of the crepe itself. I served fresh raspberries, sliced bananas and strawberries, and blueberries. I got all the fruit minus the bananas at Costco. Prices can’t be beat if in season.
To add some texture to the crepe, you’ll need some nuts. I love almonds, so I bought a bag of sliced almonds and toasted them in the oven for a few minutes. Believe me, they will burn quickly. My first batch ended up the garbage. Oops!
Another addition to the crepe bar are freshly whipped cream, cocoa powder and powdered sugar. To make the whipped cream, just combine 1 cup of heavy whipping cream with 2 tablespoons of sugar. Whisk until you get stiff peaks. Don’t over whisk though, you’ll end up with butter.
Last, but not least, Nutella! Every crepe bar should have this. The Nutella just pulls everything together. Everyone goes nuts over it. Just smother a heaping spoonful of it along the crepe, top with all the fixings, fold it over and devour it. So this is how you can set up a crepe bar at your home, perfect for any occasion. And don’t limit yourself to the fillings I put together. The best thing about crepes, they go with anything. Enjoy!
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