How the…?!: Making Crepes
Crepes are like pancakes’ really hot French cousin. You “ooh la la” over them, but the thought of actually talking to them is completely terrifying. Crepes are so thin and delicate that anything could potentially go wrong (aka not have a single, acceptable crepe to use). So, after my own trial and error with last night’s corn crepes, here is my how-to for crepe making success. If only there was a similar manual when it comes to hot French cousins.
The first and, some may say, most important part of crepe making is letting the batter sit for at least an hour before you begin to cook. This is so the flour has optimal time to absorb the liquid, making the batter much thinner and smoother than that of American pancakes, which in turn allows for better batter pan coverage and binding for the flipping. Don’t question, just do.
Now, for the cooking!
First, heat the pan and spray a little Pam or add a bit of olive oil to coat the bottom. (Enchilada sauce on the back burner, cute lemon apron on!)
Immediately swirl the batter around so it spreads out across the bottom. If there is not enough batter to cover, add a little more.
After a minute, using a non-metal spatula (less tearing) gently loosen the edges from the pan.
Give the pan a good shake until the crepe loosens from the bottom and is free from any stickyness.
Gently put the spatula under the crepe.
Flip, and cook the other side for about 1 – 2 minutes.
Ta-da! Crepe success! Maybe learning French isn’t so hard after all. You will be able to impress anyone, especially if you serve them for breakfast filled with nutella.