I love crêpes. My friend, Lex, and her family go to Rehoboth Beach in Delaware every summer for almost two weeks. I’ve gone with them during two different summers, and every day for breakfast we get crepes from this little french crêpe stand off one of the side streets called Café Papillon. They have sweet and savory crêpes, but we always ended up getting the same thing every morning: strawberries and chocolate for me and strawberries, bananas and chocolate for Lex. I tried to venture into the savory a few times, with their tomato and cheese, but I just couldn’t quite part with the strawberries. Whenever I make crêpes, I always think of those summer mornings..and I usually end up making one with strawberries and chocolate.
I learned how to make crêpes from one of my dearest friends, Maria, when I was visiting them in Seattle over the summer. They’re quite easy to make and so so delicious. You have to be rather patient, though, to be able to flip them nicely, but once you get the hang of it, it’s all about rhythm.
This morning, Alex and I had a large brunch with several rounds of crêpes.
We started out with savory and ended up with sweet, with a cup of coffee for each round. These crêpes here were mine: one with egg, cheese (mozzarella, parmesan/romano, cheddar), tomato and onion (the right) and one with tomato, onion and roasted mushrooms (the left). The one with egg and cheese was my favorite of the savory; I think the cheese gave it the extra flavor it needed.
Alex’s savory crêpes: one with roasted mushrooms and garlic (the left) and one with egg, cheese (parmesan/romano, mozzarella and cheddar) and roasted mushrooms (the right). His favorite was also the egg and cheese one. Can’t go wrong there, for sure.
And now for the sweet: strawberries, bananas and dark chocolate syrup (the right) and strawberries and dark chocolate syrup (the left). Both topped with sliced almonds. Mmm. Alex didn’t want chocolate syrup at first, but he ended up drizzling some on his afterwards. I knew he couldn’t go without. Chocolate is SO key here. Delicious.
- 1 cup whole wheat flour (or white whole wheat)
- 1 1/4 cups milk
- dash of salt
- 1 tsp sugar
- 1 tsp baking powder
- 3 eggs
Mix flour, salt, sugar and baking powder in a medium sized bowl. Add in egg and milk and mix thoroughly. The batter should be slightly more watery than your basic pancake batter. Heat a small skillet (or crêpe pan, if you have one) over medium heat and spray with oil.
With a little more than 1/4 cup of batter at a time, pour the batter onto the skillet (once heated) and roll the batter along the edges until the skillet and a little up the sides are evenly coated. Keep rolling it around until it no longer runs. Place back on heat and let cook until it looks dry on top.
Remove from heat and allow to sit for a few seconds so it cools enough that it doesn't cling to the edges as much. Take a spatula and run it beneath the edges of the crêpe so it peels away from the sides of the pan. Run the spatula under the edges again, this time going further into the center. Once it all comes away from the pan, flip it and place it back on the heat.
Place your fillings down the center of the crêpe and allow it to sit for about 30 more seconds. Fold the sides over your fillings, gently put it on a plate, and garnish it however you'd like.
If you are filling the crêpe with eggs, whisk your eggs in a separate bowl, and once you flip the crêpe, pour a thin layer of the eggs on top. Allow to cook until eggs and almost completely set, and then top with your other fillings in the center, folding the edges over in the same way you would for any other crêpe.