My grandmother used to make us crepes when we’d spend the night, and this is the closest recipe I could find for it.. and they’re pretty simple.
- 1 Cup All-Purpose Flour
- 1 Large Egg
- 2 Cups Milk
Refrigerate to chill
That’s it! Pretty simple, eh? Well, it’s all in the cooking, really. These crepes are soft and creamy.. and tear easily in the pan. So trial and error plays a good part in this.
Use a 7 inch pan. Heat your lightly-oiled pan to medium-low.. like, if you’re cooking eggs, just below that setting. Definitely not as hot as you’d use for pancakes.
Take a standard ladle and pour in your (thin) batter. Give it a minute to firm up, then slowly twirl the batter around until the bottom of the pan is coated.
The secret here is to not let the crepe stick to the pan. Once it’s firm enough.. make little circles with the pan, causing the crepe to do a few victory laps, above the burner. This indirect heat works very well, to my experience.
Check the crepe once in a while.. you’re looking for a light browning, like the photo in this post. Once you’ve got that.. here’s the hard part.. use a oiled spatula and flip it without tearing the crepe. I say oiled, so the spatula can slip easily underneath without ripping the crepe.
Once it’s flipped, it won’t take long to finish cooking, maybe a minute. Plate your crepe by sliding it off the pan.
I recommend serving with powered sugar and maple syrup.
