Hey guys!

Have you ever been to a restaurant or diner and order crepes, and wish you could eat them at home? I personally haven’t ever had crepes from a restaurant, but I’ve watched them being made on TV and have seen other people’s crepes, and they always look so delicious…and complicated.

Crepes are super thin French-style pancakes. Upon discovering they are French, I automatically assumed they were complicated to do, since they always look so fancy. However, I checked out a few recipes, and discovered they are super simple to make! I would even dare say more simple than good ol’ American pancakes. The batter has only a few main ingredients (flour, milk, butter, salt, and eggs), creating an easy foundation to get creative with lots of fillings and sauces. The only part that might trouble someone is filling the pan with the batter.

As stated above, crepes are very thin. This means that the batter must be spread thinly and evenly around the pan. After trying it out (and failing a few times), my trick to keeping them thin and from sticking is using a large non-stick pan, lightly greased, that is heated only slightly; you don’t want the batter to set before you spread it. Place between 1/4 and 1/3 of a cup of batter in a circle in the middle of the pan, looking like a pancake. Crucial Moment: pick up the pan and tilt it in a circular motion, spreading the batter around the pan as evenly as possible (don’t worry if it’s not a perfect circle or if it has spikes of extra dough, you are going to fold it and/ or roll it once its cooked, so it’ll hide most edges). And there you go! Once the crepe is spread, just cook for a couple of minutes on each side,  each side becoming a light golden brown.

Excited, I decided to make crepes with a mixed berry filling and sauce. I ate them for breakfast, but they could very easily pass for dessert crepes. The sauce is simple: just take some frozen fruit from your freezer, and add equal parts water to sugar (so if you use 1 cup of frozen fruit, use a half a cup of water and a half a cup of sugar) to a small saucepan, and heat until boiling. Allow to simmer for 10 minutes, stirring occasionally so the sugar doesn’t burn on the sides or the bottom. When the sauce is done, the fruit will be soft and the water slightly syrupy. If the sauce comes out more watery than you like, add a little more sugar and simmer for another 2 minutes. Once the berry sauce is done, spread the fruit inside the crepe, roll the crepe, and pour some of the syrup across the top. Garnish with powdered sugar if you like 🙂

Here’s what mine looked like!

You can use whatever fruit you like, or even make savory crepes for a delicious dinner. Best part: you can keep the crepe batter in an air tight container for several days in your fridge, so you can always have crepes on hand. Yum yum!

Here’s a good crepe batter recipe: http://allrecipes.com/recipe/french-crepes/

See ya soon!