I had always shied away from making crepes at home because it looked so complicated.I hesitated in making it at home the frist time but this recipe from Food & Wine Magazine made it look so easy that I had to try it. My first crepe was a disaster but once I got the hang of it, they were perfect every single time. Now I whip up a batch every week and use these crepes as either dessert, school lunches, or afternoon snacks. The kids love them and if I want them to eat it as finger food, I roll the crepes.
This crepe recipe from Food & Wine Magazine is fool proof. It works flawlessly every single time. The pumpkin creme fraiche filling is my recipe and its a great way to add fall flavors to your meals.
Never made homemade crepes before? Try it and you will never eat crepes outside the home again. This sister’s a convert!
Crepe Recipe (makes 10-12 crepes)
2 large eggs
3/4 cup all-purpose flour
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
1 tablespoon canola oil
1 tablespoon melted unsalted butter, plus more butter for the skillet
2 tbsp pumpkin puree
2 tbsp creme fraiche
1 tsp chocolate paste (I use Chocolatl Maca Sauce)
1) In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
2) Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
3) Mix the Creme Fraiche, pumpkin puree and chocolate sauce together in a bowl to make a sauce.
4) Spread a little sauce on each crepe and roll up.