@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.
@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.
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.
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/
@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.
@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.