Crepes and breakfast
Oh no. I feel like I’ve been away from you, my lovely blog readers for far too long. I am a college student and sometimes the weight of classes and papers leads me to neglect even my most valuable friendships, you guys. Not anymore though, today we’ll again be breaking out the eggs (pun intended) and making a french dish that is light, delicious, and really really thin.
Ok, you might be thinking to yourself: “Dormchef, why are you teaching us how to make crepes? I’m pretty you need a stove for that, and I don’t have a stove in my dorm room.” The answer is that I don’t have a stove in my dorm room either. However I think that crepes are probably a good thing for everyone to know how to make, and you’re not always in your dorm room. Even I venture out every once in a while, and when I do I sometimes happen across a kitchen. So follow me after the break and find the secrets behind crepes.
There are two secrets that I know of to make crepes. The first is the batter, and the second is the way in which it is cooked. We will discuss both of these in detail, but first the batter. The batter is a lot thinner than a regular pancake batter, and you don’t put any baking soda into it, because you really don’t want the crepes to rise at all while cooking. In general you’ll probably have something like this:
- 1 c. flour
- 1/2 c. milk
- 1/2 c. water
- 2 eggs
- 2 tbsp. melted butter
Add some sugar and vanilla extract if you’re making a breakfast/dessert crepe.
The key is to get the temperature exactly right, which can be a difficult practice. I like to keep the burner on anything from 6-8 for making crepes. Once you get the pan heated up, grease it with a bit of butter and pour in about 1/4 to 1/2 c. (depending on the size of your pan) batter into the pan. As soon as you do that begin to rotate the pan to get it completely covered. You just want a thin layer of batter equally distributed along the bottom of the pan.
When the batter appears dry on top and starts to peel up on the edges it’s time to flip. Flip the cake and let it sit for about 15-20 seconds before removing.
Cakes will keep in the oven (covered with a dish towel) at 150 degrees for up to 2 hours, in the fridge for about 2 weeks, and frozen for a couple of months, if you’re really into leftovers.
Anything can really go into crepes. I like to serve them with small apple chunks and confectioners sugar, other people use honey or nutella. Really, use your imagination. Anything goes.