This is one of the things I loved while living in Europe, Crepes filled with just about anything you wanted, from simple sugar and lemon squeezed over them to a proper hearty breakfast. This is proper street food at it’s best.
Crepes are one of the most versatile and easy things you can create in your kitchen. This recipe is for the basic Parisian Crepes that can be used in either sweet or savory dishes. Of course, you can pimp up your crepes with hints of cinnamon or nutmeg, a bit of sugar to add a touch of sweetness, or go completely savory and add a bit of herbs to change it up.
One thing I had to get over when I first approached making my own Crepes, was that I was nervous that I would completely mess it up and it would become a pile of torn and unrecognizable blah. I used to love watching the street vendors in Paris make these with such ease and a quick hand, they were incredible! Thankfully I got over my fear. No, mine aren’t of the artisan street food quality, but they sure do taste pretty darn good! If you can get a non-stick crepe pan, do it. Not only can you use them for crepes, but they make the perfect skillet for making eggs, bacon, toasted sandwiches or anything you can imagine.
Be imaginative and enjoy!
Basic Parisian Crepes
Yield 10 - 12
Try these easy to make, basic Parisian Crepes and explore the possibilities from savory to sweet fillings!
- 1 1/2 cups Milk
- 2 Eggs
- 1/2 tsp Salt
- 2 cups All Purpose Flour
- Unsalted Butter
- Plain Yogurt
- Lemon Zest or Juice
- Whipped Cream
- Jams & Jellies
- Etc. (you get the idea)
- In a blender, add all the ingredients and mix until well combined. Alternatively, you can whisk together in a large bowl, starting with the Milk, Eggs and Salt, then add in the Flour 1/2 cup at a time until all is well incorporated. Rest batter for at least 5 minutes.
- Using a large (10 in.) skillet or crepe pan, heat over medium high heat, add about 1 Tbsp of Butter to the pan and allow to melt.
- Tilt the pan at about a 45° angle, and slowly pour the batter over the top half of the pan. Rotate your pan until it is completely covered by the batter, and place back on the stove top.
- Cook the Crepe, until the batter has "dried", about 1 minute or so, then carefully flip and continue to cook for an additional 30 secs. to 1 minute.
- Repeat with remaining batter, stacking the crepes until ready serve. Can be kept warmed in a 175°F oven until ready to serve up and enjoy.
You can add a little more milk if needed to the batter to adjust the thickness if needed, as sometimes the batter will thicken the longer it sits. It should be a thin batter and not as thick as batter used to make "American" pancakes.