The idea of making crepes has intimidated me for years. I was quite convinced that they were very hard to make.
Well, this weekend, I proved myself wrong! They were not hard at all and quite yummy!Although mine may not have been quite thin enough, next time I'll make them thinner. And the Berndes Crepe pan helped too, a nice non-stick pan, that heated quite evenly.
I decided to use a recipe I received at a cooking class awhile back, it worked perfectly:
1 cup flour
1 cup milk or water
1 tbsp. oil
Combine all ingredients in blender until smooth. Allow to stand 30 minutes or overnight in fridge. To cook, heat non-stick pan over medium high heat. When hot, brush or spray pan lightly with oil. Stir batter and make sure consistency is cream-like. Pour just enough into pan so that batter covers the surface thinly when pan is tilted and rotated. Cook until the top is set and the sides begin to curl away from the pan.
And while I like these crepes, my Mom has a recipe that she has used for years that I think I like the taste of a bit better, its from the Better Home and Gardens Bread Cookbook published in 1963.
1/3 cup sifted flour
1 tbsp. sugar
dash of salt
1 egg yolk
3/4 cup milk
1 tbsp. melted butter
Blend all ingredients in blender until smooth, refrigerate several hours until thick. Then cook as directed in the recipe above. This recipe make 10 6 inch crepes.
I used the crepes to make Chicken Pot Pie Crepes. They were really yummy and very pot pie-like. In fact I'd use this chicken mixture with the addition of potatoes to make pot pies.
I substituted corn for the peas the recipe called for.
Then I used a few smaller crepes to make a dessert crepe with quick carmelized bananas. Simply melt 2 tbsp. butter, stir in 2 tbsp. brown sugar until the sugar is dissolved, add two or three sliced bananas and heat through. It was quick,easy and so tasty!