The French word, Crepe, derives from the Latin crispa, meaning “curled”. A crepe is also, depending on what you do with it, a nice light snack or a mouthwatering dessert. After eating in places like Orange Corner or Café Crepe, one may think that a crepe can only be made with a crepe pan, but really, a crepe is, essentially a really flat pancake.
To make a crepe you will need:
- ¼ teaspoon salt
- 3 eggs
- 2 cups flour
- 2 cups milk
- ¼ cup melted butter or cooking oil
In a medium mixing bowl or blender, combine the eggs and salt.
Gradually add in the flour and milk, beating constantly, until the mixture is smooth.
Beat in the melted butter or oil.
Refrigerate for at least an hour.
Of course, if this is your first try, no need to worry about screw ups because this yields about 10 crepes. If you’re feeling bold, look up how to make a mille crepe, that’s basically layers of crepes separated by whipped cream and slices of fruit. Continue making crepes and experiment with different toppings and fillings!
Bring a small, NON-STICK pan to medium heat and oil it. (You know, in Cooking Mama how you do the butter thing? Yeah, it’s like that, but you can dab some oil onto a paper towel and rub it around.)
Pour about a quarter cup of crepe batter into the pan and swirl it around in the pan until it covers the surface. (Don’t worry about irregular edges, when you fold it up, no one’s going to notice.)
In about 15 – 30 seconds, the top of your crepe should be dry. When that happens, use a spatula and flip your crepe over.
Wait another 15 – 30 seconds and take out of heat.
Choose your toppings. Decorate. Serve.