It was fun and easy. I had actually never made crepes before, so it was a good thing that Ryan had already made them once in his cooking class. He even showed me how to swirl the pan correctly! They turned out light, thin, and delicious. And I must admit, having dessert for dinner is sinfully wonderful. Ryan has been taking an after school course on cooking from The Harvard Cookie Girl. Yes, yes, I know he's a boy and it's named cookie girl, but there are surprisingly a lot of boys in this session! I'm so pleased it is offered at his school and that he's enjoyed it so much. He's even signing up for the next session. 
Crepes
2 large eggs
1 cup milk
1/2 cup water
2 TBL canola oil
1 cup flour
1/4 tsp salt
In a large bowl, mix together eggs, milk, water, and oil. Add the dry ingredients and mix. Heat a lightly-oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 1 minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. You can also add some fresh fruit or peanut butter and then roll the crepe.
I have been making crepes for the last few weeks and still struggle with the swirl, you will have to show me the proper technique some day. These look amazing and I love how they cling to the fork, makes me want to grab a bite right off the computer!
ReplyDeleteKeep on cooking and writing - looking forward to the next meal.
Thanks for being a faithful reader! The only swirl technique I've figured out is to swirl as you pour it into the pan instead of waiting until after you pour. Kind of weird though - like patting your head and rubbing your belly :)
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