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Tuesday, August 5, 2008


Crepes are a favorite in Kellen's family. Both his dad and brother served a mission in France and frequently enjoyed these so Mark brought the recipe home, straight from France. There they have sweet crepes, served as dessert, and salty crepes, served as the main course each with a variety of fillings. We eat them as breakfast, filled with lemon juice, powdered sugar, fruit, jam, whipped cream or Nutella. And if you are going to eat them you have to get the pronunciation right! They are crepes (rhymes with steps), not crApes!

6 eggs
1 cup milk
1 cup flour
3 Tbsp. melted butter
1 Tbsp. sugar
1 tsp salt

Mix all ingredients together in a blender. Heat a large frying pan over medium high heat and coat with butter, oil, or cooking spray. Pour batter onto pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly with a thin layer. Let fry until the edges are crispy and pull away easily. Flip and cook the other side. Serve hot with desired fillings.

The fine art of folding: There’s no one "right" way to fold a crepe. The one thing you will want to keep in mind is that you should place the pretty side of the crepe face down while you fill. Experiment with some of the following techniques and go with whichever shape looks nicest to you …
Roll: Place filling in a narrow strip along one edge of the crepe, then roll it up fairly tightly.
Half-fold: Place the filling along one half of the crepe. Fold up the other side to enclose.
Tri-fold: Place the filling in a strip along the middle. Fold one side over the filling, then the other side over that.
Triangle-fold: Spread the filling in an even layer across the crepe. Fold the crepe in half once, then fold the semicircle in half again. This works best for crepes with a minimal amount of filling.
Layered: Spread the filling in an even layer across the crepe. Place another crepe on top and add more filling. Top with another crepe. You can create as many layers as you like, then slice it up into wedges to serve.
Blintz-style: Crepes are essentially identical to eastern European blintzes, and can be filled and folded in that tradition. Place a good dollop of filling in the center. Fold the bottom third of the crepe over the filling. Fold the two sides over. Then fold over the top to form a pocket.


Taylor Gardner said...

Gosh, these look DELICIOUS! Can't wait to try them.

April said...

You can't go wrong with these, for sure.

Laurel said...

OOOh, look how pretty! My crepes always seem to turn out more like crispy tortillas. Is there a secret to folding without breaking, or is that the fault of my recipe?

Kristin said...

If they are getting crispy you are probably cooking them too long or on too high of heat. They should be soft and tender. Cook just until the edges pull away from the pan.