Crêpes – adapted from the amazing Clotilde Dusoulier
This recipe can be easily made with gluten-free flour.
Note: this recipe needs to sit in the refrigerator for at least two hours or preferably overnight.
I grew up in a family that loved celebrations, and any excuse to have a fun dinner or party. We celebrated President’s Day, adorned the house in green shamrocks for St. Patrick’s Day and toasted the summer solstice. Many years ago, when desperate to entertain my kids on a long hot July day, I got them on board to hold a “Bastille Day” party. It wasn’t too far fetched as my husband’s side of the family is French and we all love an excuse to eat piles of crêpes. Ten years later, and French National Day is an annual celebration in our house. Anyway, this year, more than any other, we need to find little things to celebrate and reasons to sit with our family have a fun meal. Below is an easy recipe for crêpes with ideas for toppings, both savory and sweet. Serve with a salad and some French lemonade or wine. Remember the French colors are red, white and blue, so you just might have some left over decorations from the Fourth of July!
2 cups all-purpose flour (or Gluten-free flour blend of your choice)
1/4 tsp. Kosher salt
2 tbs.sugar (omit if making savory crepes)
3 eggs, lightly beaten
1 cup of milk or non-dairy milk, room temp.
1 cup filted water
2 1/2 tsp. vanilla extract (omit if making savory crepes)
1 tbs. rum (optional for sweet)
vegetable or coconut oil for cooking
Method of Preparation:
Place the flour, salt and sugar (if using) in a large mixing bowl. Make a well in the center of the flour and pour in the lightly beaten eggs. Whisk lightly. Add the milk, water, vanilla and rum (if using). Whisk until all the flour is incorporated and the batter has thinned. Cover with plastic wrap and refrigerate for at least two hours or overnight.
Take the batter out of the refrigerator. Heat a crêpe pan or low rimmed skillet over medium-high. When hot, brush with oil and ladle in a small amount batter. Swish the pan around in a circular motion to create a thin even disk in the pan. Loosen the edges with a spatula and after about 30 seconds, check to see if the underside is golden in color. Flip the crepe and cook for another 20 seconds or until golden brown. Place on a plate. Grease the pan and repeat until all the batter is used up.
For a family of 4-5, I make a sweet batter and a plain batter and serve with a variety of toppings.
Savory: sliced ham, grated cheese, sautéed broccoli, sautéed spinach and onions, fried egg, fresh tomato, goat cheese, cashew cheese, sautéed mushrooms.
Sweet: butter and sugar, maple syrup, confectioner’s sugar, berries, sautéed apples, bananas, Nutella, yogurt and honey, whipped cream, chocolate sauce.