Decidedly French, crepes are light, fluffy, and delicious. Often thought of as a super-thin pancake, crepes can be filled with any number of toppings. They are simple enough to make on a weekday morning, but elegant enough to make for guests or as a holiday breakfast treat.
This weekend, instead of the usual pancakes and eggs, why not try some delicious crepes? They’ll transport you to a little village in France, there the light shines on cobblestone streets and people are happy to see you when you walk by.
Here’s my recipe for crepes, shared by a friend who lives in one of those charming villages in France.
For this recipe you’ll need:
4 Eggs
2 Cups flour
2 teaspoons pure vanilla extract
Zest of 1 lemon or 1 orange
2 Tablespoons of corn oil, Mazola oil, or vegetable oil (any oil without a strong taste – no peanut or olive oil, for example)
Enough milk to make the batter velvety (not too thick, like pancake batter, but not watery either).
To make this recipe:
In a mixer, add eggs, vanilla, lemon or orange zest, and milk. Combine then slowly add the flour and oil. Mix until just combined.
Spray a pan with cooking spray. Make sure the pan is hot, then pour in a bit of the batter and swirl it around so that it covers the bottom of the pan (It will make a very thin coating, not puffy like a pancake). When the batter starts looking dry in the middle, flip the crepe over. Let it cook for a minute more then carefully remove from the pan.
Serve rolled with one of the following toppings and perhaps a dusting of powdered sugar:
Nutella – a chocolate hazelnut spread
Strawberry jam
Butter and sugar
Maple syrup
Orange marmalade and Grand Marnier
Sliced bananas
Hot chocolate sauce
Cooked apples and Applejack brandy
Cinnamon and sugar
Try these French recipes as well!