Never made crepes before. Turns out it’s easy as hell.
You know what’s hard? Trying to write on warm crepes with whipped cream without using a piping bag.
@tinamarie1974 probably makes around 8-10 crepes. I put the rest of the batter in the fridge, which looked about half left. I made a total of 4. Definitely recommend a couple of pans going if you are making for more than one person.
@RiotDemon@tinamarie1974
Did you put everything in a blender or just mix by hand? I’ve read your supposed to butter for the first on and it makes the first one burn but I’ve never tried making them.
@Star2236 I used a whisk. I mixed all the wet stuff first and then sifted in the flour slowly. That was the best way to avoid lumps.
I buttered my pan for every crepe. Cooked them just above medium and nothing burned. I tried turning up the heat to cook faster because I was impatient and I got some burnt bubbles, but then the crepe wasn’t cooked properly.
Savory crepes are also very good. My friend’s wife used to make them at the farmers market. I’m trying to remember the exact filling but I think it was like ham, Swiss cheese, some kind of vegetables and a very good mustard.
They are super easy to make too if you have one of the French crepe griddles (though I don’t recommend it to the casual cook unless you have lots of excess cash and appliance space). I got to try my hand at it a couple of times.
The contrast to the time I made chocolate crepes at home in a nonstick skillet to be wrappers for fruit sushi was dramatic. That experience made me think crepes were finicky and hard to do. Sometimes the right tools make all the difference.
@djslack honestly, I think I’ve eaten crepes maybe a handful of times in my life. Never a savory one. Maybe I should try it. It’s similar to a tortilla, lol.
@djslack@RiotDemon in England when we say “pancakes” we’re talking about crepes.
Shrove Tuesday (aka Mardy gras, aka fat Tuesday) is sometimes colloquially called pancake day. Typically the way most people celebrate shrove Tuesday is by eating lots and lots of crepes all day.
If you’re curious, what we call pancakes as in the US definition, we used to call the. Scotch Pancakes although nowadays with Americanism creeping in we sometimes call them American pancakes or sometimes just call them pancakes too.
I made a second batch today. Halved the recipe since the leftover batter I had in the fridge never got used. This time I sifted the flour and the batter was a lot thicker. I did add a little water so they would spread easier in the pan. Half the recipe this time made 3 crepes. I rolled them up for variety.
@RiotDemon I did! I just made them! Me and my husband loved them. I put some jam in mine. He did some jam and some blueberries. Thanks for the great brunch, RD!
I had crepes for dinner the other night with raspberry’s, blueberry, blackberry’s, strawberry’s, sweet cream, whipped cream and powdered sugar. They were very good, although the place I ordered them from didn’t make them as skinny as I like them.
Congrats RD on “discovering” one of France’s best culinary treats.
Crêpes were a traditional part of my father’s birthday celebration, being born on Feb 2nd. In France that is la jour des crêpes (also Candlemas). On this day crêpes were traditionally prepared, and legend said you were supposed to hold a coin in your hand while flipping the crêpe to ensure prosperity/wealth in the coming year.
BTW, crêpes are a quintessential part of the street food scene in Paris, much like hot dog carts in NYC. They are generally available in savory (ham, gruyere cheese, mushrooms, camembert…) or sweet (brown sugar, jams, Nutella, fruit…). On the student trips we used to lead these were always a big hit with the kids.
Oh… and crêpes are not to be confused with galettes de Breton which are similar but made with buckwheat and always savory…
I tried a half batch and added a bit of vanilla. I think a little less flour. In a small pan I got six experimenting with the amount of batter for thickness. The first was very thin and eaten plain before I started the next. I restrained myself to finish cooking except for a couple nibbles for the rest. I had one of those little sample jars of hibiscus jam I rolled into two and I saved the last three for later.
Tomorrow I’ll try a gluten free batch. I’m thinking about onion jam, sliced chicken, Brie or Gruyere. Then maybe cherry preserves, dark chocolate, cream cheese. Then homemade marmalade, Gouda, prosciutto. Then fresh crab…
RD, next time you can go ahead and use all your batter and then just stack the extra crepes with waxed paper or parchment paper between them, and put them in the fridge or freezer. Thanks for the reminder of how easy they are - I used to make them but kind of forgot about them! https://garlicdelight.com/freeze-reheat-crepes/
My favourite food as a kid/teen… especially if served with a splash of lemon juice and a sprinkle of sugar.
You can also do fun things like add cinnamon, or cocoa powder directly to the batter pre-cooking… or replace half the flour with oats. Lots of varieties you can experiment with with crepes.
@RiotDemon@tinamarie1974 the batter can be easily adjusted and made a little thicker to make Yorkshire Pudding and baked (not sweet, think of bread substitute to eat with dinner… Good covered in gravy).
/image Yorkshire pudding.
Put sausages in it and you get toad in the hole. Almost a meal by itself.
Too bad after reading this I have to make myself a peanut butter and honey sandwich for lunch.
Also good are german pancakes (I forget what they are called, but they are really thin, ate a lot of them in mountain huts in Germany and Austria when I worked there) and dutch poffertjes (little round ball pancake type things). The dough recipes are very similar. My mom would make something that looked like the yorkshire pudding things that she’d put butter in to melt after they came out of the over. Those were really good too.
@tinamarie1974 Not quite. They are about an inch to inch and a half in diameter, typically in something close to a solid disk or ball shape. That is the pan they are usually made in, cooked on the stove top and flipped part way though. At least that is how my friends in the Netherlands made them when I was living there. That photo they are a little flatter than my friends’ ones turned out.
@tinamarie1974 The german pancakes were really, really thin, often sliced into thin strips and then had powdered sugar over them, sometimes fruit, jam… always something sweet - at least the ones I ate.
@Kidsandliz@tinamarie1974 probably crepes. I actually made these because I watched someone make “swedish pancakes” which everyone started correcting him saying they were “European pancakes”.
@RiotDemon@tinamarie1974 If they are the only really thin things like that then you are probably right. I only knew the name in german (which I have forgotten) and the amercians (I worked for DoDDS at the time) referred to them as german pancakes.
Yes, my plates are black. What else would you expect?
2 eggs
1 c flour
1/2 c milk
1/2 c water
2 tbsp melted butter
1/4 tsp salt
Roughly 2 tsp of sugar
@RiotDemon how did you know I was gonna ask for the recipe!!
@tinamarie1974 probably makes around 8-10 crepes. I put the rest of the batter in the fridge, which looked about half left. I made a total of 4. Definitely recommend a couple of pans going if you are making for more than one person.
@RiotDemon I am going to try it this weekend for me…so maybe half the recipe?
Oh and I didn’t say it before but they do look delicious. Good Job!
@tinamarie1974 they were so good! I was really happy.
You could definitely get away with a half recipe if you are only cooking one meal.
@RiotDemon @tinamarie1974
Did you put everything in a blender or just mix by hand? I’ve read your supposed to butter for the first on and it makes the first one burn but I’ve never tried making them.
@Star2236 I used a whisk. I mixed all the wet stuff first and then sifted in the flour slowly. That was the best way to avoid lumps.
I buttered my pan for every crepe. Cooked them just above medium and nothing burned. I tried turning up the heat to cook faster because I was impatient and I got some burnt bubbles, but then the crepe wasn’t cooked properly.
/giphy yummy
@cinoclav
Such a great movie, I can watch over and over again.
Those look so good
So easy I could do it? I want some now.
@speediedelivery you can have a crepe in ten minutes!
@RiotDemon I am out of milk. Can I borrow some? Ummm… while I am there perhaps a demonstration? I promise to clean up after
@RiotDemon @speediedelivery You might need to taste test first. Probably take at least 3 or 4 of them to be sure.
@RiotDemon @speediedelivery you can, but they’re better if you let the batter sit for 30 mins.
@OnionSoup @speediedelivery I don’t have that kind of patience.
Please whisper to me
I am in dire need of your address, and an estimated time when the next batch of crepes will be ready.
/giphy crepe stalker
@f00l Bring me with you!
@ELUNO @f00l We’re willing to risk travel to Florida.
@ELUNO @f00l @mehcuda67 lol! I’ll make extra!
Delicious raspberry preserves!
@ELUNO my favorite!
Savory crepes are also very good. My friend’s wife used to make them at the farmers market. I’m trying to remember the exact filling but I think it was like ham, Swiss cheese, some kind of vegetables and a very good mustard.
They are super easy to make too if you have one of the French crepe griddles (though I don’t recommend it to the casual cook unless you have lots of excess cash and appliance space). I got to try my hand at it a couple of times.
The contrast to the time I made chocolate crepes at home in a nonstick skillet to be wrappers for fruit sushi was dramatic. That experience made me think crepes were finicky and hard to do. Sometimes the right tools make all the difference.
@djslack honestly, I think I’ve eaten crepes maybe a handful of times in my life. Never a savory one. Maybe I should try it. It’s similar to a tortilla, lol.
@RiotDemon I guess it is a French tortilla lol. Or a Chinese pancake too. It was essentially a fancy grilled melty wrap, which I can highly recommend.
@djslack @RiotDemon in England when we say “pancakes” we’re talking about crepes.
Shrove Tuesday (aka Mardy gras, aka fat Tuesday) is sometimes colloquially called pancake day. Typically the way most people celebrate shrove Tuesday is by eating lots and lots of crepes all day.
If you’re curious, what we call pancakes as in the US definition, we used to call the. Scotch Pancakes although nowadays with Americanism creeping in we sometimes call them American pancakes or sometimes just call them pancakes too.
My daughter made some crepes earlier this week. We had them with fresh-picked raspberries and strawberries, topped with whipped cream. Yum!
@macromeh fresh fruit would be super delicious!
I made a second batch today. Halved the recipe since the leftover batter I had in the fridge never got used. This time I sifted the flour and the batter was a lot thicker. I did add a little water so they would spread easier in the pan. Half the recipe this time made 3 crepes. I rolled them up for variety.
@RiotDemon they look wonderful! I’m seriously considering Making these right this minute!
@moonhat
/giphy do eeeeeet
@RiotDemon I did! I just made them! Me and my husband loved them. I put some jam in mine. He did some jam and some blueberries. Thanks for the great brunch, RD!
@moonhat
/giphy aw yiss
Welcome!
/youtube Ricky Bobby crepes
@djslack this movie was so stupid and funny.
I had crepes for dinner the other night with raspberry’s, blueberry, blackberry’s, strawberry’s, sweet cream, whipped cream and powdered sugar. They were very good, although the place I ordered them from didn’t make them as skinny as I like them.
Congrats RD on “discovering” one of France’s best culinary treats.
Crêpes were a traditional part of my father’s birthday celebration, being born on Feb 2nd. In France that is la jour des crêpes (also Candlemas). On this day crêpes were traditionally prepared, and legend said you were supposed to hold a coin in your hand while flipping the crêpe to ensure prosperity/wealth in the coming year.
BTW, crêpes are a quintessential part of the street food scene in Paris, much like hot dog carts in NYC. They are generally available in savory (ham, gruyere cheese, mushrooms, camembert…) or sweet (brown sugar, jams, Nutella, fruit…). On the student trips we used to lead these were always a big hit with the kids.
Oh… and crêpes are not to be confused with galettes de Breton which are similar but made with buckwheat and always savory…
@chienfou ok, fancy pants.
/giphy fancy pants
@chienfou I have a variety of gluten free flours, including buckwheat, teff, and oat. I have fresh herbs in large quantities. I have cheeses. Hmm.
@OldCatLady
Do it!
@chienfou @OldCatLady @RiotDemon
Well, of course, crepes are exquisite and wonderful.
How could they be otherwise?
Since they’re basically
elegant
delicate
hi-society
hi-culinary
Julia-Child-friendly
Francophile
TACOS!
@chienfou @f00l @RiotDemon But crepes are cooler.
/image cool factor
@chienfou @OldCatLady @RiotDemon
Aye, crepes be cool!
Good street tacos are also very chill.
I tried a half batch and added a bit of vanilla. I think a little less flour. In a small pan I got six experimenting with the amount of batter for thickness. The first was very thin and eaten plain before I started the next. I restrained myself to finish cooking except for a couple nibbles for the rest. I had one of those little sample jars of hibiscus jam I rolled into two and I saved the last three for later.
So, yes. Anyone can make this.
Thanks for posting @RiotDemon
@speediedelivery woohoo!
/giphy nice
Tomorrow I’ll try a gluten free batch. I’m thinking about onion jam, sliced chicken, Brie or Gruyere. Then maybe cherry preserves, dark chocolate, cream cheese. Then homemade marmalade, Gouda, prosciutto. Then fresh crab…
@OldCatLady what time should I show up? That sounds yummy
RD, next time you can go ahead and use all your batter and then just stack the extra crepes with waxed paper or parchment paper between them, and put them in the fridge or freezer. Thanks for the reminder of how easy they are - I used to make them but kind of forgot about them!
https://garlicdelight.com/freeze-reheat-crepes/
@Kyeh I was tired and didn’t want to cook anymore, but thanks for the tip!
They’re the first thing I ever learnt to cook!
My favourite food as a kid/teen… especially if served with a splash of lemon juice and a sprinkle of sugar.
You can also do fun things like add cinnamon, or cocoa powder directly to the batter pre-cooking… or replace half the flour with oats. Lots of varieties you can experiment with with crepes.
@OnionSoup chocolate crepes? Might have to try!
Omg these are delicious. I dressed mine with powdered sugar and lemon juice
@tinamarie1974 nice!
I want more crepes now. Damnit. Should of never made these, lol.
@RiotDemon Well I have lots of batter left. Pop on over and I will make them for you!
Or I will give you something new to try. Have you ever had a Dutch Baby? They are amazing
https://www.google.com/amp/s/www.thekitchn.com/how-to-make-a-dutch-baby-pancake-227629%3Famp=1
/image dutch baby
@tinamarie1974 yeah, that’s another thing I make occasionally. I’ll usually caramelize up some bananas and toss those on too.
Another non healthy thing.
@RiotDemon @tinamarie1974 the batter can be easily adjusted and made a little thicker to make Yorkshire Pudding and baked (not sweet, think of bread substitute to eat with dinner… Good covered in gravy).
/image Yorkshire pudding.
Put sausages in it and you get toad in the hole. Almost a meal by itself.
/image toad in the hole.
@OnionSoup @RiotDemon
Yorkshire pudding!!!
Too bad after reading this I have to make myself a peanut butter and honey sandwich for lunch.
Also good are german pancakes (I forget what they are called, but they are really thin, ate a lot of them in mountain huts in Germany and Austria when I worked there) and dutch poffertjes (little round ball pancake type things). The dough recipes are very similar. My mom would make something that looked like the yorkshire pudding things that she’d put butter in to melt after they came out of the over. Those were really good too.
@Kidsandliz yup the dutch baby I mentioned above is a german pancake and it is baked in the oven. Is that what you were thinking of?
@tinamarie1974 Not quite. They are about an inch to inch and a half in diameter, typically in something close to a solid disk or ball shape. That is the pan they are usually made in, cooked on the stove top and flipped part way though. At least that is how my friends in the Netherlands made them when I was living there. That photo they are a little flatter than my friends’ ones turned out.
@Kidsandliz oooohhhhh
@tinamarie1974 The german pancakes were really, really thin, often sliced into thin strips and then had powdered sugar over them, sometimes fruit, jam… always something sweet - at least the ones I ate.
@Kidsandliz @tinamarie1974 probably crepes. I actually made these because I watched someone make “swedish pancakes” which everyone started correcting him saying they were “European pancakes”.
@Kidsandliz I’ve seen a pan like that called an aebelskiver pan.
@djslack I used to have a cast iron pan like that. Made poffertjes a couple of times but I am not a fan of cooking. Finally sold the pan.
@RiotDemon @tinamarie1974 If they are the only really thin things like that then you are probably right. I only knew the name in german (which I have forgotten) and the amercians (I worked for DoDDS at the time) referred to them as german pancakes.
@Kidsandliz @RiotDemon @tinamarie1974 I grew up knowing them as Swedish Pancakes. A great-grandma was a Swedish immigrant, so I think it’s legit.
When skimming through the topic list, I still read this as “Happy Birthday Creeps”.
@djslack
/giphy crepey creeps
@djslack @f00l I originally though they were punning on that until I actually read the rest of it.
@djslack sounds legit.
@djslack That’s why @f00l and I are going to pick up our crepes
@djslack @ELUNO
/giphy pickup game
Of eating crepes
/image crepe
Of course, we’ll prep and get into competition shape by filling up with street tacos
along the way.
@djslack @f00l Let’s rent a taco truck and to drive in and eat at the same time.
@djslack @ELUNO
/giphy taco truck genius
and then there is always oliebollen (though these are typically a new year’s eve/winter dish.)
Decided to make them again. This time with a lemon ricotta filling OMG.
@tinamarie1974
/giphy pleasure smile
