In the first part of “Crepes with Ahmet” we share his granola recipe. For the second part, I am sharing the actual crepes making. Ahmet said that he first made crepes as a of Saturday morning project a few years ago. Little did he know that he would be recreating this experiment many times in the years to come.
We made the two different types of crepes, classic and French-style crepes. The French crepes were a trial. Up until this morning, they had only ever made the classic-style crepes.
We all agreed that the recipe for the French crepes wasn’t worth sharing. They tended not to be as fluffy, nor were they as pretty.
The mixing of the batter was the easy part. It was the actual crepe making that was little bit trickier. I finally worked up the confidence to give it a shot. the end I hoped into that system and learned the technique for myself by the time they got to the lsat bit of the batter. Crepe pouring/flipping wasn’t as hard as I was expecting it to be, but it definitely took some practice.
** The recipe is at the bottom of the page.
After you mix the batter… here was the set up:
Peri poured the batter and Ahmet flipped the crepes. It made things a lot easier having an extra helper in the kitchen.
We had to play around with the pan heat. We went back and fourth from low to high to make sure the pan didn’t get too hot. About 2/3 cup batter fills a 10 inch non-stick skillet.
Immediately after pouring the batter, swirl it around in the pan to make sure it’s spread out evenly.
We cooked the crepe for about 30 seconds to a minute. Before flipping the crepe, we used a spoon/spatula to lift up the edges of the crepe.
They said that the best technique for flipping they have tried has been with their hands. Clean hands, of course!
The ice dish was for just before flipping to dip wet our fingers to prevent burning our finger tips.
Then we quickly flipped the crepe as fast as possible.
After the second side had cooked, we moved the crepe into a baking sheet stored in the oven at 170 degrees.
And that’s about it… pretty fun once you get the hang of it, right?
For our toppings we had: Homemade Whipped Cream by Valerie, Nutella, two types of jam, strawberries, blackberries, bananas, and the granola.
The rest of the crew came over around 11 for brunch to eat all the food.
Mine had whipped cream, Nutella, granola, strawberries, and bananas.
With a drizzle of maple syrup after being rolled.
It was sooooo good. The crepes were fluffy, thick, and just absolutely perfect!! Almost like a pancake with lots of toppings?
We talked and ate, and then ate some more If I’m not mistaken, that was when we started planning our Spring Break trip!!
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tablespoons melted butter
- Butter, for coating the pan
In a large mixing bowl, combine all of the ingredients.
Place the crepe batter in the refrigerator for 1 hour. (The batter will keep for up to 48 hours.)
Preheat oven to 170 degrees.
Heat a 10 inch non-stick pan. Add butter to coat. Pour 2/3 cup of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds to a minute and flip.
Cook for another 10 seconds and place onto a baking sheet and store in oven to keep warm.
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.
Happy Weekend to everyone.
Quote of the Day: “What you do everyday, matters more than what you do every once in a while.”