I ought to just say, first of all, that I don’t know why I had never made crepes before today. I think I am now going to turn into a little crepe-making-machine, because I have all sorts of crepe-related ideas I want to try in the very new future!
More dessert crepes, breakfast crepes, herb-y crepes, the list goes on!!
But I digress. I should be sharing with you all how I made these amazing and beautiful crepes!
I really had no idea where to start with a crepes recipe, so I just searched online and decided to more-or-less make a recipe from the food network. I made it a dessert style, so I’ll tell how I did all that…
Fruit & Cream Cheese Crepes
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
4 teaspoons sugar
butter for coating pan
homemade fruit syrup (I used my recipe for strawberry syrup, except I used raspberries! The less sugar you use in your syrup the more diet-friendly this dessert recipe will be!)
warmed cream cheese
1. Combine all ingredients in a blender and pulse for 10-20 seconds. Place crepe batter in the refrigerator (I poured mine into a bowl first) and allow to chill for 1 hour.*
2. Heat a skillet,** adding a small amount of butter to coat. Pour approximately one ounce of the batter into the center of the skillet and spread evenly with a spoon.
At this point, the original recipe said to cook for 30 seconds, flip, and cook for another 10 seconds, then remove to a cutting board. I did several of mine this way, and they were really delicious. Example of one cooked for that amount of time:
“After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.”
4. To make these into dessert crepes, spread a small amount of cream cheese on the flat crepe, and then roll in your choice of style. Top with fruit syrup and enjoy.
*I don’t know how necessary this step is, but that’s what the original recipe said to do and I did it… so I don’t know otherwise. It said it will “allow the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.”
** I used a non-stick skillet and have heard that recommended, including the recommendation in this original recipe. But I know with plenty of butter a nice stainless steel or cast iron skillet would work just fine.
Honestly this recipe was just super easy. I emphasize this point because I used to think they would be difficult to make, but I was completely wrong! So I want to share the good news.