Yields:
12 Servings
Difficulty: Easy
From Peggy: She reports that Martha whips these up in a few minutes and is always very popular on Saturday mornings! (I wasn’t sure if she meant Martha or the crêpes were popular!)
Ingredients
Adjust Servings
Instructions
- Add milk to the beaten eggs, whisk in all other ingredients and mix until smooth.
- Lightly oil a 7" skillet, heat until moderately hot. Using a 1/4 cup measure, scoop batter into pan and quickly swirl and tilt the pan until the batter coats the bottom. Cook until lightly browned on the bottom, turn crêpe over and cook the other side.
- Keep warm while cooking remaining batter. (She uses a styrofoam tortilla keeper to keep crêpes , pancakes, and tortillas hot so you can all eat together. Or, place in a warm oven - 200°.)
- Fill as desired - any fresh fruit goes well.
We make these almost weekly. A doubled batch feeds our family of five. We triple the batch for company. We also have found the most success with a very light layer of oil on the skillet and a medium low heat.
When visiting Paris, we noticed that the crêpe stands used wooden spreaders on a fixed surface, rather than shaking a skillet. We manufactured our own with wooden dowels and it works beautifully. Our kids prefer to fill them with strawberries and Nutella, but we get creative and make them Russian style with sour cream and jam and savory with caramelized onions, spinach and goat cheese. There are no limitations, other than the space for toppings on your table!
-Acacia