Holly’s Perfect Crepes
My apologies to my TWD friends, but I am missing out this week. The Cherry Fudge Brownie Torte, chosen by April of Short + Rose sounds like fun, but also sounds a bit too rich and complex for the simple things my tummy can handle these days. I definitely have it bookmarked for down the road and can’t wait to see how others turned out!
In the mean time, it occurred to me when I was posting the recipe for the Homemade Chocolate Hazelnut Spread
that I hadn’t shared or even written down my recipe for the crepes in the last picture. Since it is my own recipe (via several versions I’ve tried over time and tweaked, then tweaked some more, then have finally been satisfied with perfectly).
Whether or not my recipe is perfectly ‘authentic’ or not, I don’t really know, nor does it matter to me. My criteria for the perfect crepe is one that has great flavor, great texture and is a user-friendly, not fussy batter that doesn’t make me want to swear. My other criteria is that, though they keep nicely, I don’t want a recipe where I have to stand at the pan or griddle and make 30+ crepes from one batch. Since, more often than not, I am making breakfast for myself and my two little boys. My hubs isn’t often around for breakfast, and when he is, this recipe still stretches just enough for us.
The really nice thing is that, since it is so easy, and with no weird measurements, it can easily be doubled to make more. The edges get a little nice and crisp, while the crepe itself is still flexible and supple.
More often than not we just eat these with some homemade strawberry jam, but like I said before, they are great with some of that homemade spread and some bananas, or strawberries, or ice cream as a dessert. Really, since they aren’t too sweet, they pair nicely with most anything, though if I were going for a savory crepe I would probably reduce the sugar or take it out all together, and leave out the vanilla.