Angelina September 6, 2016 Breakfast

Strawberry Peach Crepes

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This past Christmas I received a crepe pan and I was SOOOOO EXCITED to make crepes. It took many tries to find a recipe that we liked the best, but then we finally found it!!

What I did now know when I received my crepe pan, is that my husband would turn out to be the master crepe maker as someone (*cough*me*cough*) likes to sleep in and misses the early morning preparation for crepes.

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I’m including the basic crepe recipe that we use to make all of our crepes – the fillings we choose are usually just fruit simply cut up and served either with whipped cream, Nutella, yogurt sauce, or raspberry-cassis sauce.

Basic Crepe Recipe – makes 6 crepes

adapted from NYT cooking

Ingredients

1 1/4 cup low-fat milk

2 large eggs

1/4 tsp salt

1 tbsp (15g) granulated sugar

1/3 cup plus 1 tbsp (55g) all-purpose flour, sifted

1/3 cup plus 1 tbsp (55g) whole wheat flour, sifted

3 tbsp unsalted butter, melted, plus a little bit of butter for the pan

1 tsp final grated lime zest (or lemon)

Directions

1. In a blender, place the milk, eggs, salt, and sugar. Turn on, and with the motor running, add the flours then the melted butter. Then blend on high speed for 1 minute, until well-mixed and smooth. Transfer this to a bowl, stir in the lime zest, cover, and let rest for 30 minutes.

2. To make the crepes, heat up the crepe pan over medium-high heat and brush lightly with butter. Pan must be hot when you add the crepe batter.

3. Give your batter a quick whisk before you use it now. Then, lift the pan off the heat and add approx. 1/4 cup batter, just thin enough to evenly coat the bottom of the pan. Tilt and swirl pan to distribute evenly.

4. Return pan to heat and cook crepe for about 1 minute until the edges color and the crepe bottom is lightly browned. It should not stick to the pan. Flip crepe over and cook for another 30 seconds or so on the other side, until speckled.

5. Place crepe onto a plate and continue with the remaining batter, adding butter occasionally to the pan if desired.

6. Crepes are best served at their hottest, so assemble one by one.

7. Here, we cut up fresh strawberries and peaches. The proper way to serve the crepe is to fold it in half, then fold it in half again, so you end up with a quarter triangle like below. We filled this one with strawberries, peaches, and whipped cream!

8. Crepes can be made ahead and reheated in 250 degree oven for 20 minutes. (I have not personally tried this)

What we found when making our crepes was that for some reason the first crepe that comes off the pan is always wonky and stupid and we always throw it away. I don’t know why, but it just seems to be the case.

A note on crepe pans…

You don’t HAVE to use a crepe pan to make crepes, but I figured that it must be better made on a crepe pan otherwise they would have never invented such a thing. The key to a crepe pan is having the heat evenly distributed.

Now, this is the crepe pan that we use (by Staub) and we LOVE it. It is cast iron which evenly distributes heat.

This copper crepe pan of course is a winner but it is nearly twice the price as the one we have.

This one from De Buyer is only $25 and can be used on induction cooktops.