It was about two decades ago, I remember eating crepes at one of the fancy restaurants ...I paid an arm and a leg for it. Back then, I assumed you needed a serious degree in culinary science (arts) to make these French delicacies. You do need some skill, but you really don't have to go out and get a degree.
I remember walking into this fancy cafe for an interview, the breakfast buffet had more dishes than I could count. It was a special market research project I was going to be working for...I could not decide, was the environment more intimidating or the interview itself. I was hoping to eat something as I was starving... Ms R (who was interviewing me) ordered some coffee, I meekly said" water without ice". It was water without ice with a fancy straw ...! I dreamt at my prospect of becoming 'the boss' one day and holding an interview on this very spot... ordering a fancy cappuccino and narrowing my eyes to the vulnerable candidate in front of me.
I remember meeting up with a friend after the interview...and gorging over a crepe, which she highly recommended. I still remember it had bananas and mangoes and a huge dollop of whipped cream...or was it vanilla ice-cream, yes it was ice-cream. Those days we had no cell phones (gasp!)... we had to plan the meeting spot and hope for Ms R to leave. We thought we had arrived in life, eating at this big fancy expensive place. We had both started working and had more disposable income than we needed..! We were young and hopelessly stupid.
My next memory of crepe...in Paris. There is no doubt it was absolutely fabulous and so were the macaroons.
I always though making crepes required superior tools ....I was so wrong. I must confess, I have never made them. It is teen's favorite - and she has perfected the art of making crepes. I think she has tried severals recipes and narrowed down to this one from innocent delight, with her variation. It's nice to watch her delicately pour the batter, swirl the pan and wait patiently. Her all time favorite is Nutella and banana filling - I fancy mine with fruit of the season.
Teen is also planning her own signature filling for fall ....am excited to taste it and blog the recipe.
Easy Crepe Recipe
- 1 cup all purpose flour
- 2 eggs
- 3/4 cup half and half or whole milk
- 1/2 cup water at room temperature
- 3 tbsp butter + extra for cooking the crepes
- 2 tbsp sugar
- 1 tsp lemon extract or lemon zest
- 1tbsp powdered sugar
- Melt the butter and let it cool, make sure it is at room temperature.
- Mix the eggs, milk, water, butter, sugar and lemon zest.
- In the blender add the liquid plus a little bit of the flour at a time and blend. Keep adding more flour, till you have incorporated everything and made the batter a pouring consistency. The reason why we don't mix everything and blend is - you will find a substantial amount of flour stick to the sides of the blender- messing up the proportion.
- Keep batter refrigerated for 40 minutes for better results.
- Heat the pan and brush it with a little butter.
- Pour a ladle of the batter - and swirl the batter around till it spreads evenly and not too thick.
- Cook it on low-medium flame.
- Turn gently with a spatula - till both sides are evenly cooked.
- Tiny spots of brown are ok - they show the crepe well cooked.
- Let it cool
- 2 pears sliced
- 2tbsp honey
- 1/2 tsp cinnamon powder
- 1tbsp butter
Mix the butter and pear and toss it on the pan so it is soft but NOT mushy. Let it cool. Add the berries, honey and cinnamon. And toss.
Add the filling inside the crepe and serve with a side of whipped cream. Don't forget to top it with some powdered sugar...
When using fresh cherries don't forget to pit the seeds, soak them in some rum...yum!!