Holy bomb cyclone! Welcome to 2018! Well, what doesn’t kill us apparently makes us stronger, so goodbye 2017, thank you for the strength you have given us to take into the new year. Hello 2018, you can’t scare us with your bombogenesis. (Bombogenesis is not a made up word by the weather channel by the way. I wrongly accused them and I stand corrected. It is actually a word used often by meteorologists. Clearly I haven’t been paying attention.) Ok, so bombogenesis is a real thing and you can’t make it out of your home due to either the negative wind chill or a snow drift is preventing your front door to open. What do you do now? You make a bunch of crepes to stuff your face with of course! Happy New Year!
I have no idea why, but lately I have had a hankering for crepes. Odd, because I haven’t had a crepe in probably fifteen or twenty years, but maybe that’s why I want one. My father used to makes crepes in a proper crepe pan with orange sauce. Crepe suzette. I have never made them. They seemed… a bit daunting. I was happily surprised that they aren’t. (The crepe part, I don’t know about the suzette side of things.) After looking at some recipes, I mixed and matched what I thought was good. Some recipes called for butter, some called for oil. Some had water and milk, or just milk, a couple eggs or many. Some recipes call for the batter to rest, but I don’t see a need for it to rest, the crepes tasted perfect with no waiting.
The batter I ended up creating produced a delicate yet firm crepe. Perfect for a little jam or a dusting of sugar. It is always good to have a little sweetness to usher in the New Year. Enjoy.
Crepes
Makes about 12 crepes
1 cup all-purpose flour
1 ¼ cup whole milk
3 ½ tablespoons unsalted butter, melted
3 eggs
pinch of salt
Melt the butter in the pan that you are planning on using.
I used a non-stick 10” skillet
Combine milk, flour, melted butter, salt and eggs. (in that order) In a blender.
Blend until smooth and all flour lumps are gone. About 30seconds to 1 minute.
Place a small pat of butter in pan set to medium heat.
Swirl butter around pan and let bubble.
Then pour a small amount of batter into the center of the pan and swirl pan to distribute batter.
This must be done immediately since the crepe will start to cook once the batter hits the pan.
It might take you a few tries, but after awhile you will know how much batter to pour in the pan. It’s ok if they aren’t perfect.
Cook the crepe for 1-2 minutes or until golden brown, then flip carefully and cook for a few more seconds (about 15) or until the bottom is just picking up colour.
Repeat until all batter is gone.
As you make a few, like pancakes, your pan will become hotter, so adjust heat if needed.
Place cooked crepes on a board covered with wax paper.
Serve immediately with smear of jam or you can freeze or refrigerate the crepes until you want to eat them .
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