Well, as I mentioned in my last entry, my goal was to make crêpes for Father’s Day.
I’m happy to report I made something that looked like crêpes and more importantly tasted like crêpes – translation, they were goooood!
The recipe (below) called for a blender, but as always the Magic Bullet did the job.
I have to admit, my crêpes started off a little on the thick side until I got comfortable flipping them without having them break, but I eventually got to pouring out the 1/4 cup of batter that the recipe called for.
I’m a big fan of condiments and toppings, so…going clockwise, ricotta cheese, nutella, warm banana with peanut butter, ground-up cheetos (compliments of the Magic Bullet) and homemade blueberry vanilla jam.
I left the recipe for the crêpes as is, but I did find they were a little too “eggy” (is that a word?). I’d likely try three (3) eggs next time I make them and you can be sure I will be making them again.
- 4 eggs
- 1 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 12 cubes
For the crêpes: Preheat the oven to 150 degrees F. Line a baking sheet with parchment paper.
- In a blender, add the eggs, milk, flour, sugar, and salt.
- Blend until the mixture forms a smooth batter.
- Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Add 1 cube of butter to the pan.
- When the butter has melted, add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
- Cook for 1 minute until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crêpe over. Cook for 1 minute.
- Repeat with the remaining butter and batter.