Crepes of Wrath

Well, not really.  But I can now say that I have made crepes AND they were edible.  I knew in making crepes they could be a fickle bitch, but I was up for the challenge.

I started looking for recipes on my go to recipe site: All Recipes.  Then I remembered Alton Brown had a crepe recipe.  And you can never go wrong with a recipe from AB.

So this is the recipe I used:


Crepes
Recipe courtesy Alton Brown


Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan


Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.


Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.


Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.


*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.


I opted for the sweet variation, but left out the liqueur.  I think next time I may add a 1/4 teaspoon of cinnamon to the batter.

I wasn't able to find my small non-stick pan, I think it's still in the attic in storage.  I didn't want to climb up there and look for it.  There be spiders and bugs up there.  I just used a small regular pan and sprayed some non-stick spray on it and omitted the butter in the pan.  I put my stove on medium heat and that seemed to work the best.  My trick to know when to flip them is to pour the batter and tilt to coat, set it back on the burner.  First watch for the top to go from glossy to opaque, then watch for the edges to brown slightly and curl.  Then it's time to flip.  You want them a nice golden color.  I also learned that if you walk away from them to do anything, even for a couple seconds, they decided to burn themselves.  Though sitting there and watching them, it seems to take forever.

For the filling in these yummy treats, I opted for Nutella and bananas.  A combination you just cannot go wrong with.  They were delicious, especially when eaten straight away and the Nutella is at that nice creamy consistency.  *drool*  The batter did make enough so I could freeze some.  Breakfast this week will be awesome!