Crêpe Maker, Crêpe Maker Make Me a Crêpe: More Adventures in Breakfast


My family is well-schooled in early morning crankiness, and the only weapon known to defeat this monster is that most important of meals, breakfast. Especially when breakfast is loaded with sugary goodness.  And Nutella.  And raspberries.  And so the crêpe made its debut at our home to much applause, saving us all from ourselves.

Now, I might not be a very talented cook, but I can whip up a mean crêpe.  Heck, I can barely boil an egg, and I’ll complain every detestable minute of it, but even I enjoy the manly satisfaction of transmuting batter into thin, delicious crêpe gold.

Here’s the secret to my crepuscular domestic bliss:

Dessert Crêpes from Crêpes: Sweet & Savory Recipes for the Home Cook by Lou Seibert Pappas

2 large eggs

1 cup milk

⅓ cup water

1 cup all-purpose flour, preferably bleached

2 tablespoons sugar

1 teaspoon vanilla extract

1 tablespoon rum, Cointreau, amaretto, brandy, or other liqueur (optional)

2 tablespoons butter, melted, plus 2 to 3 teaspoons for coating the pan

In a blender or food processor, blend the eggs, milk, water, flour, sugar, vanilla, optional flavoring, and the 2 tablespoons melted butter for 5 seconds, or until smooth.  Stir down and repeat, if necessary.  Or, to mix by hand, sift the flour into a medium bowl and add the sugar.  Whisk the eggs until blended, mix in the milk, water, vanilla, and optional flavoring, and whisk this mixture into the flour; stir in the 2 tablespoons melted butter.  Cover and refrigerate for at least 1 hour (2 hours is preferable) or up to 24 hours.

Gently stir the batter if it has separated.  Heat a seasoned 6- or 7-inch nonstick crêpe pan over medium-high heat until hot.  (Use a 9- or 10-inch pan for larger crêpes.)  Wipe the pan lightly with butter, lift the pan from the heat, and pour in 2 to 3 tablespoons of batter for a 6- or 7-inch pan, or about ¼ cup for a 9- or 10-inch pan, tilting and rotating the pan to coat the surface.  Cook ntil almost dry on top and lightly browned on the edges, about 1 minute.  Loosen the edges with a metal spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned.  Turn the crêpe out onto a clean tea towel to cool.  Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.


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