If you think crepes are
Hard, then you have to try it
My way and you'll see
Quick and Easy Crepes 3 Ways
(1 batch makes between 8 and 20 crepes, depending on thickness and size, adapted from smitten kitchen)
- For toppings, see below
- 3 T butter
- 1 1/4 c milk (I used whole)
- 4 eggs
- 1 c flour
- 1 t salt
- Whisk together all ingredients until combined. Lumps are okay. Cover and chill for 1 hr and up to a couple of days. This batter is really forgiving.
- In a barely-buttered nonstick (trust me) pan, ladle about 1/4-1/3 c batter and tilt the pan to spread it around. Cook until the edges start to curl up, flip, and cook the other side just until it's mostly dried out and the crepe is getting a little golden and lacy. You may need to add a tiny amount of butter every few crepes, but you may not. There is no wrong way to cook a crepe, so don't worry about it.
- Crepes can be stacked, covered, and chilled or frozen and then reheated in a warm oven all without them sticking together. It's magic.
- I kept the crepes right in the oven and let people take them out (it was 170 F so they could use their hands). I then had 3 platters of toppings. I used a lot of toppings because it was easy to just grab things from the fridge, but you don't have to:
- Savory: shredded parm, spicy and honey mustard, greens, roasted and sundried tomatoes, chipotle and regular tabasco, jalepenos, hummus, freeze-dried herbs, salt and pepper
- Sweet and/or Savory: ricotta, mascarpone, lemon wedges, pear slices, balsamic reduction, orange zest, blue cheese
- Sweet: berries, nutella, powdered sugar, homemade whipped cream, jams, cinnamon