When my sister and I were teens, we used to make these crepes together. I’m not sure where we found the recipe. It could be that we brought it home from French class. If so, that’s about the only thing I brought home from French class. The language lessons didn’t stick nearly as well as the memory of these crepes!
I hadn’t made them in years, partly due to the fact that I didn’t own a non-stick skillet. I finally broke down and bought one last week. It’s just a basic 10.5” WearEver brand. The next day I picked up a copy of Kitchen Wisdom by Julia Child from the library. The book is excellent and it really made me happy to see her recommend a basic non-stick skillet from WearEver, “available in any hardware store” as she put it.
Julia does have a recipe for crepes in that book, but I used the same recipe my sister and I used to make. Here’s what you’ll need:
- 3/4 cup flour
- 1/2 Tbs. sugar
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup milk
- 1 egg
- 1/4 tsp. vanilla
- 1 Tbs. butter, melted + extra for frying the crepes
Measure the dry ingredients in a bowl. Stir in the remaining ingredients. Beat until smooth. You can use an electric beater or blender if you like. I just used a whisk and beat it good by hand.
Lightly butter the skillet over medium heat until the butter is bubbly. Pour in about 1/4 cup of batter and tilt the skillet to spread the batter in a circle on the bottom of the skillet. Cook until light brown on the bottom. Flip and cook the other side. Each crepe only takes about a minute or less to cook.
Fill the warm crepes with your choice of Nutella, jam, fresh fruit or even savory fillings. Sprinkle with powdered sugar, if desired.
Did you take a language class in high school? Do you remember any recipes you may have sampled or cooked in the class?