Crepes

My favorite basic go-to crepe recipe – perfect for both sweet and savory fillings.

Last weekend, it was finally time for me and Erez to celebrate our first wedding anniversary. It was such a good, long weekend away from home. We stayed at a spa hotel and did nothing but dip our legs in the pool every couple of hours, read cooking magazines (well, I did at least), and eat. And eat. And eat.

Breakfast was buffet-style, which is really dangerous for someone who can’t control herself around food – not that I know anyone like that, of course. The selection of food was endless, and so was the dessert section: pastries and muffins and sweet rolls and waffles and pancakes and crepes. After tasting everything (twice), it was time to get back home and give my stomach a good, long rest. That didn’t happen, though, because the next morning I made crepes for breakfast.

This is my absolute favorite crepe recipe. As you know, I try many variations for every single dish I make until I get the perfect one, and these crepes have yet to disappoint me. The batter is easy to work with and is great for either thick or very thin crepes, and it cooks perfectly into beautiful rounds.

I used to think that all crepes tasted pretty much the same, but after tasting a few lately, I’ve noticed a big difference. This recipe is MUCH tastier.

Crepes are easy to make, and are quite similar to making pancakes. Start by mixing all the ingredients, dry then wet, together to make a very runny batter. Next, heat a pan, coat it with a bit of oil or butter, and pour about 1/4 cup batter for each crepe. I use a 9-inch pan, and my crepes are about 7-inch in size. I usually get 9-10 crepes out of this recipe.

While most recipes suggest mixing all of the ingredients in a blender, you can definitely mix them by hand, using a whisk, until combined thoroughly. The blender does a better job at creating a smoother batter, but it’s not a must. Some recipes also suggest letting the batter rest for at least 30 minutes to let the bubbles subside so the crepes won’t tear while cooking. Personally, I’ve skipped this step many times and my crepes have never torn, so you can try to cook them right away.

Spread any sweet or savory filling you like onto the crepes, then fold twice – once in half, then in quarters. Some of my favorite fillings include: Nutella, butter and jam, peanut butter, chocolate ganache, bananas, strawberries, whipped cream, cheese, scrambled eggs, chicken, mushrooms, and avocado. The crepes taste delicious, but they are pretty neutral in flavor, which is why they go well with almost anything. Still, if you’re like me, your first choice for a filling will be nothing other than Nutella and banana slices.