Ever since I moved out of my parents’ home almost a year ago, I’ve started a tradition with my family to make French crêpes every Sunday I spend with them.
I’ve tested multiple recipes of crêpe batters in the past, but over time, I’ve come to learn that the simpler the recipe, the better. By far my most favorite is Alton Brown’s version from the Food Network.
- 1 cup all-purpose flour
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 3 tablespoons melted butter
- 1 teaspoon vanilla extra
- 2 tablespoon sugar (for Sweet Variation)
- 1/4 teaspoon salt (for Savory Variation)
1. Combine all of the dry ingredients (flour, sugar) and wet ingredients (milk, eggs, water, vanilla extract, melted butter) in two separate bowls.
2. Mix the wet ingredients with the dry. Make sure to whisk thoroughly to smooth out the lumps.
3. Place batter in the refrigerator for 1 hour to let the bubbles settle, which will keep the crepes less likely to tear while cooking.
4. Heat a non-stick pan on low heat. Add butter to coat. Pour the batter, starting at the center. Then, swirl the pan around to spread evenly and smoothly.
5. Cook for 1 -2 minutes. Once all the liquid has solidified, flip to the other side. Cook for another 30 seconds. Then, remove from the pan and lay it out flat.
6. 90% of the time, I make sweet crepes. However, they’re versatile enough that they can also be eaten with savory toppings, such as ham, avocados, tomatoes, spinach, etc. For today, we’ll stick with the basics and fill them with my favorites: Nutella, strawberries, and bananas!
Depending on the size of the strawberries, I either cut them in halves or quarters. The key is to keep them bite-size!
7. Fold in half or thirds. Top with a dollop of whipped cream and sprinkle with powdered sugar. Bon appétit!