Today I'm celebrating Crepe Day and reminiscing on when I learned how to make them. Last year I took a virtual cooking class and that's where I learned the art of making crepes! I couldn't believe how simple they were to make if you learn the right technique.
What makes crepes different from pancakes? They're much thinner because they aren't made with baking powder. You're welcome.
Wanna try making crepes yourself? Try out this simple recipe below inspired by Chef Crys Himes' recipe!
1 1⁄2 cups of milk
2 tablespoons of vegetable oil
3 eggs
1 1⁄2 cups all-purpose flour
1/8 teaspoon salt
Option 1: Put all ingredients into a blender container in the order listed. Cover and process on HI until smooth.
Option 2: Mix all ingredients together using a whisk.
Use a nonstick pan for the best results and preheat the pan on medium heat. Spray the pan with cooking spray.
Tilt and swirl your pan while you pour in about 1/4 cup of the the crepe batter.
Once the crepe lightly browns, shake the pan to loosen the crepe from the pan.
Use a spatula to flip the crepe and cook for 1 additional minute.
Transfer your crepe to a plate using the spatula, leaving it flat.
Add your choice of filling. The fruit salad recipe I used is below!
Fold your crepe and add additional toppings and enjoy!
1 lb strawberries, chopped
1 1⁄2 cup blueberries
1 cup blackberries
1⁄4 cup local honey
1 lemon juiced
Mint to taste
(flax and chia seeds optional)
Add chopped fruit to a large salad bowl; set aside. In a mixing bowl, whisk together honey,
lemon juice, and zest. Pour Honey Lemon Dressing over the salad; gently toss to coat. Cover with
plastic wrap and refrigerate for 20 minutes before serving.
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