This month’s recipe is from Facet’s Customer Advocate, Nick Baker!
Nick says these crepes are “debatably my favorite food ever.” His recipe for authentic French crepes can be customized with a wide variety of savory and sweet ingredients for a different flavor every time you make them.
This recipe is also available on the blog.
French Crepes
Ingredients
2 eggs
1/4 cup butter, melted
2 1/2 tbsp sugar
1/2 cup all-purpose flour
1/2 cup milk
1/8 cup water
1/2 tsp vanilla
dash of salt
- Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
- Let the crepe batter rest for a few minutes. Then, give the batter a quick whisk again before using.
- Grease a non-stick, 6″- 8” skillet with unsalted butter and heat over medium heat. Pour about 1/8 cup worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan. These are a pain to make on a electric stove.
- Cook each side of the crepe for 30 seconds before gently loosening up the edges with a spatula. If it lifts, then the crepe is ready to be flipped. If it doesn’t lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.
You can experiment with using only egg whites, only yokes, and other combinations depending on your preference. Its also fun to experiment with the flour type depending on ingredients used.
Breakfast Crepe
My favorite ingredient is simply honey.
Butter
Whip cream and strawberries
Sometimes I will crack and egg onto the crepe and cook it on the crepe adding cheese and other ingredients available. Then, folding the crepe in to quarters, making it easy to eat with your hands.
Savory Crepe
Ham and Cheddar
Mozzarella and Pepperoni
Be creative