I’ve always associated cooking crepes with childhood souvenirs, breakfasts with boyfriend and ski trips… So today, after a long week-end spent in Fakra (charming mountain in Lebanon) surrounded by adorable kids and after a morning trying to work on my water skiing skills I decided to have a crepe for desert.
The fun thing about crepes is that it can be cooked in very different ways and can be consumed as a desert, a main dish or as a side snack. Add some more milk for a thinner crepe (the lighter the mixture the thinner the crepe). The oil can be replaced with (3TBL of butter). For the salty tooth you can replace the tablespoon of sugar with 1/4 cup of flour….
Here is how I ate my crepe:
- 1 ¾ cups of flour
- 2 cups of milk at room temperature
- 3 eggs
- 2 TBL of vegetable oil
- 1 TBL of sugar
- One pinch of vanilla
- One pinch of salt
- Optional: Lemon zest, cognac, rum
- Whisk the milk + eggs + sugar
- Sift together the flour + salt + vanilla
- Add the milk mixture to the flour and mix
- Add in the oil
- Let the mixture rest for 2 hours minimum or up to one day in the refrigerator
- Preheat a medium sized pan over medium heat and brush it with vegetable oil or butter. Cook your crepe until the center is lifted by pockets of air.
- Flip your crepe with a spatula or for the most adventurous ones try flipping it without spatula just by giving your pan a little push :).
Please keep in mind the first crepe is rarely the best one. I don’t know why I just know it’s the case.
Serve with Jam, butter and sugar, honey bananas and nuts, cheese, turkey or ham, nutella or kinder chocolate.
I didn’t wait for the mixture to rest for 2 hours I just ate my cheese crepe directly from the pan. Even though I used the same recipe and it tasted super good, the crepe still was not as good as the ones I had on ski trips, on fun breakfasts or as a child in mummy’s kitchen. I guess some stereotypes are true:).