Some foods are so delicious that they transcend the traditional parameters of breakfast, lunch and dinner. Crepes, I can attest, are just such a dish. With an almost limitless number of toppings and sauces, crepes truly are an anytime meal.
I was first introduced to crepes in college, where we would gather on a weekend morning, usually after indulging in some friendly drinking the night before, and sit around a table laden with toppings. Crepes make a wonderful potluck meal because each person who attends can bring their own creative toppers. More friends equal more choice.Once you have an adequate stack of crepes, it’s time to add your toppings, which I recommend selecting before you begin cooking. Two of my favorites are smoked salmon with bell peppers, onions and feta, and Nutella, peanut butter and apples. You can mix and match toppings any way you want. Strawberries, which happen to be in season in some areas, are another great topping. A Russian friend always made our crepes, and although her recipe is not exact, it’s easy to duplicate. The ingredients are simple: for every pound of flour, you mix in one egg and slowly add milk until the batter has a runny consistency without being watery.
To cook the crepes, heat an 8″ non-stick skillet over low to medium heat and pour a small ladle-size dollop (about 1/4 cup) of batter into the pan. Rotate the pan ( with a little savoir fare, of course) until the bottom of the pan is covered with a thin film. If the batter doesn’t flow well, or it falls apart, add more milk or more flour accordingly. When the crepe is just starting to brown on the bottom, flip it and let the other side cook. If your pan is a little sticky, you can melt some butter and add it to the batter.
For a little lesson on technique, watch this:
What’s your favorite crepe filling and topping?
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