Have you made crepes? These thin French pancakes are addicting-ly fun to make, once you get the hang of it! They’re also extraordinarily versatile — they can be eaten as an entree, stuffed with anything from cheese to vegetables to meat, or as a dessert, topped with fruit, whipped cream, and of course, the ever popular Nutella!
We’ve deemed this week Crepe Week, and have both a savory and sweet recipe to share with you! We’ve also developed a video to show you the technique of cooking them and flipping them (since it’s a bit easier than describing in words). It can be tough when you start out (expect to scrap your first one or two), but once you get the hang of it, it’s a breeze!
This recipe actually came as inspiration from our work on the Green Mango Cafe benefit cookbook. While the Green Mango Cafe is in Cambodia (it’s a training restaurant for at-risk girls), the menu has dishes from various international cuisines, since it’s aimed at tourists. So crepes just happen to show up on the menu! (France also occupied Cambodia from 1863-1953 – fun fact!)
Erin of Naturally Ella was kind enough to work with us on this recipe – we developed it as a meld of our favorite method from Julia Child, and the Grilled Cheese Crepe recipe from Erin’s blog. We also added half-wheat flour, which we’ve been doing with a lot of baked goods lately. (Substituting half buckwheat flour also works, and adds good flavor.)
Take a look, and get ready for a few ways to use crepes to come!
More on our Cambodia project and adventures
- ¼ cup all purpose flour
- ¼ cup whole wheat flour (or buckwheat flour)
- ¼ teaspoon kosher salt
- 2 eggs
- ¾ cup milk
- 1½ tablespoons grapeseed or vegetable oil
- 8-inch skillet and chopstick, for cooking
- In a medium bowl, stir together ¼ cup all-purpose flour, ¼ cup whole wheat flour, and ¼ teaspoon kosher salt. Vigorously whisk in 2 eggs, ¾ cups milk, and 1½ tablespoons oil until smooth.
- Assemble your crepe making station with an 8-inch skillet, plate, a towel or piece of wax paper, chopstick, bowl of batter, and ¼ cup measure.
- Cook the crepes: Heat an 8-inch skillet to medium low heat and lightly oil it with a paper towel. Pour in just under ¼ cup batter and rotate the pan so that the batter covers the pan (see the video above). Wait for about 30 seconds until the crepe cooked. Use the chopstick to loosen the edges of the crepe, then flip it and cook for another 15 seconds on the other side. Place the cooked crepe on the plate, and cover with a towel. (Tip: If you’ve never cooked crepes before, you may need to scrap one or two before you get the hang of it. You also may need to reduce the heat mid-way through the cooking, and/or oil the skillet again.)