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:
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
Butter and sugar
Orange marmalade and Grand Marnier
Hot chocolate sauce
Cooked apples and Applejack brandy
Cinnamon and sugar
Try these French recipes as well!