One might logically associate crepes with Paris and French Cuisine. For me I think of my childhood growing up in Tokyo, and my favorite thing in the world was the crepes stand in Omote Sando. I am in Tokyo now for vacation and my week is not yet done; I have already made two trips to the crepe stand- they are just as good as I remember. It is nice to know some things never change. The question is will I get a third and finally Crepe before I leave?
Now Crepes are very simple and wonderful to make, they can be either savory or sweet. I know one person that makes them a little sweeter and serves them instead of pancakes. One of my favorite dinners a crepe filled with ratatouille. I find that if I am out of practice when making crepes the first couple don’t turn out how I would like. Don’t be discouraged if that is the case when you are making them.
3/4 plus 2 tablespoons cups of milk ( add milk is consistency is too think)
½ cup of sugar (if making for dessert crepes)
1 cup of flour
A squirt of lemon
Optional 1 teaspoon of vanilla (If for dessert crepes)
Butter for cooking
Whisk eggs and milk together, slowly pouring in sugar. Once well combined stir flour in until well combined, followed by the lemon and vanilla.
Preheat pan, lightly greased with butter, once pan is heated pour 1/3- 1/2 cup of crepe mixture into pan, move the pan around in a circular motion to have batter spread out evenly. Cook for about 30 seconds and then flip crepe and cook the other side.
Great to serve with Nutella, Cinnamon Sugar, Fruits, Ham & Cheese, the possibilities are endless!
Hey Patty- quick question, I have always been told when making crepes to put the batter in the fridge for half an hour to cool, before making the crepes. Do you know if this is necessary??
ooh omote sando crepes how I love you. I’ve seen recipes that call for refriderating the batter for a bit before making them. does this help?
I absolutely love savoury crepes but have never had much luck at home… Thanks for the recipe; I can’t wait to try it.
Yes, if time allows I would refrigerate it before hand for about 30 minutes. That being said I have made them and not refrigerated the batter and they have turned out just fine.