Ah, the crêpe. Incredibly simple, but exceedingly versatile. Depending on one’s taste, it can be made either sweet or savory. It all depends on the fillings and trimmings you choose.
Because I believe in freedom of choice, I’m leaving it up to you to decide what to put in your crepes once you’re done making a ton of them. Personally, I just spread a dollop of Nutella in mine, roll it up, then drizzle some chocolate sauce on top. You can put in bananas, or some berries and cream.
When I adapted this recipe from Allrecipes.com, I opted to make my own crepe mix–something I can store in the kitchen cabinet for an extended period of time, ready to use when I need it. So this recipe comes in two parts. The first part will go through the steps of making the dry crêpe mix, while the second part deals with turning the mix into actual crepes ready for filling.
- 1/3 cup buttermilk powder
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup white sugar
Using a coarse sieve, sift together the buttermilk powder, flour, salt and sugar. Store everything in an airtight container. Keep the mix in a cool place away from direct sunlight. Use the mix within 2 months.
- 5/6 cup crêpe mix (1/2 plus 1/3 cup) – corrected 25-Jul-13
- 2 eggs
- 1 cup water
- 1-1/2 tsp vegetable oil or melted butter
Whisk together the dry crêpe mix, eggs, water and oil (or butter) until smooth. Cover and refrigerate for 1 hour. (Do not miss this step.)
Set an 8-inch skillet over medium heat. Brush oil lightly on the pan. Pour 1/4 cup of the batter onto the skillet, tilting to let the batter completely coat the skillet bottom. Cook for 2 to 5 minutes each side, flipping once, until golden.
Repeat with the rest of the batter, but don’t add any more fat onto the skillet.