World Tour Day Three Crepes

crepes

Day three of the World Tour:  France.

Well, you can only put off making something that intimidates you until you start to crave it and can’t stop thinking about it.  That’s how I finally got over my fear of making crepes.  I had always heard that they were super high-maintenance, basically just a pain in the *&#%.  So I was afraid.

Then I started seeing them everywhere.  In every magazine I picked up, on every blog I read, on every cooking show that came on, in my dreams.  Now, you know when that happens you have to take it as a sign, so off I went in search of an “easy” crepe recipe.  I ended up sort of making up my own recipe based on all the different recipes and cooking instructions I read, and ended up with this Crepe recipe that is easy and extra delicious.

What I discovered is that crepes are really not that hard to make at all, fairly low maintenance, to tell the truth.  It is recommended in most recipes to make the batter ahead of time, either the night before or at least 1-2 hours ahead.  And keeping them in a warm oven wrapped in foil is good, too, if you aren’t going to just cook-and-eat them.  Oh, and the rum, definitely not optional in my recipe.

Crepes

from Shortbread

makes about 10

Ingredients

  • 1 cup all purpose flour
  • pinch salt
  • 2 tablespoons sugar
  • 1/2 cup water
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 tablespoon light rum
  • 2 eggs
  • 2 tablespoons butter, melted
  • additional melted butter for cooking crepes
  • confectioner’s sugar for sprinkling
  • lemon wedges, optional

Directions

  1. Add first 9 ingredients to a blender and mix until smooth.  Cover and refrigerate batter for 1-2 hours, or up to 1 day.
  2. Heat a crepe pan or non-stick skillet over medium-high heat.  Brush the pan lightly with butter.
  3. Pour about 3 tablespoons of batter into the pan and tilt it around to coat the entire surface evenly.
  4. Cook, on one side only, until the crepe is uniformly translucent and the surface no longer looks wet, 45 seconds to 1 minute.
  5. Loosen the edges of the crepe with a firm spatula and invert it onto a piece of wax paper.  Roll up and place on a plate when slightly cool.
  6. Repeat with the remaining batter, buttering the pan as necessary.
  7. Sprinkle with confectioner’s sugar and a squeeze of lemon, if desired, and eat, or fill them with your choice of fillings.

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