Bakes and Babble
  • Home
  • Bakes
  • Recipe Index
  • How To...
  • Abbr.
  • About

Crepes

1/15/2014

1 Comment

 
I love crepes. This may have something to do with my Norwegian heritage, I'm not sure. I just love crepes. Do you know what I love the most about crepes? They are super easy and they don't take very long. Do you know what I hate about crepes? Actually, the only thing I don't like about making crepes is that I make them in cast iron and the pan is heavy when I go to swirl the batter around. Worth it. 

Ingredients:
5 Eggs
3/4 c. Flour*
2 tbps Honey
Pinch of salt 
Oil or Butter for the pan. 

Directions:
  • In a medium bowl, beat the eggs. 
  • Beat in the flour, honey, vanilla, and salt to form a thin batter
  • Heat oil or butter in a pan (the crepe should end up being the size of an average pancake, so choose a pan according to that size)
  • Scoop about 1/4 c of batter into the pan and swirl the pan around to cause the batter to spread out farther (I'll post a video soon).
  • Once the top is set, but still a little wet, flip the crepe. 
  • Count to 10 (I like to do a little dance move for every second that passes... there will be no video of this) and then the crepe is done! Set it on a plate and try not to eat it right away.

Notes:
*We used almond flour instead of all purpose flour. The problem I have with almond flour is that it is really easy to go overboard on the serving size. One serving size is about an ounce. Since there are 16 oz in a cup... that's 12 servings for these crepes. It should make about that many crepes depending on the size of the crepe. 

The original recipe I had called for a 1/2 cup of flour. I decided that the crepes tasted too eggy so I added more flour to the second batch and thought those were tastier. 

Review:
I liked the second batch I made, which is the recipe I have posted. TC liked the first batch better, and he thought the second batch was too sweet. I beg to differ. To each his own, I say. I would like to tell you the mess factor here, but I have a hard time remembering. I would like to think that my kitchen was spotless when I went to make this and that I wiped off the scoop after every time I used it. Chances are, there was almond flour and batter all over the counter. There is always butter all over my counter. I don't know how that keeps happening. I might need a butter dish. Anyway, the mess isn't difficult to clean up. With the filling, I give it a 5. With the filling, TC gives it a 4. 

Total Score:
4.5



 
1 Comment
Mom
2/14/2014 11:13:07 pm

I have an awesome recipe that has been passed down through generations. It came from an old cookbook my mom had and I made them when I was about 10. We had a Swedish pancake cast iron griddle, which I had lost and just recently found. I usually make a triple batch which is about 50 3" pancakes: This is the original recipe, I now use a microwave:

Heat together in a saucepan
1 Cup Milk
2 T Butter
cool then beat in
2 Eggs beaten
1/2 Cup flour
1 t baking powder
1/2 t salt
Cook in a Swedish Pancake pan, or
thinly one at a time in a hot griddle.

they come out thin and light and almost one bite!! I love them because they don't send my blood sugars skyrocketing like regular pancakes.
Bon Apetite

Reply



Leave a Reply.

    Author

    I like to cook, bake, and write. My creations are generally not pretty, and messes are a part of my life. Prepare yourself. 

    Categories

    All
    1.5
    2
    2.5
    3
    3.5
    4
    4.5
    5
    Afterthought
    Apple Pear Crisp
    Artichoke Spinach Lasagna
    Baked Bananas
    Baked Bananas Part 2
    Baked Grapefruit
    Banana Pancakes
    Bananas
    Beef
    Beef Stew
    Beets
    Berry Cobbler
    Borscht
    Broth
    Cake
    Candied Yams
    Carrots
    Casserole
    Cauliflower
    Cauliflower Pizza Crust
    Chicken
    Chili Glaze
    Chorizo And Egg Bake
    Cloob
    Coconut Curry Sauce
    Coconut Whipped Cream
    Cornbread
    Cornbread Part 2
    Cornbread Part 3
    Cornish Game Hens
    Cranberries
    Crepe Filling
    Crepes
    Crisp
    Curry
    Dessert
    Duck
    Eggs
    Fermentation
    French Onion Soup
    From Scratch
    Fruit Filling
    Garlic Dill Sweet Potato Wedges
    Garlic Soup
    Gluten Free
    Gluten-free
    Grapefruit
    Green Beans
    Green Smoothie
    Kale Chips
    Lasagna
    Leftovers
    Lemon Chicken Rice Soup
    Niki Cloob
    Norwegian Cloob
    Onion
    Onion Casserole
    Orange Cranberries
    Paleo
    Pasta
    Pickle
    Pineapple
    Pizza
    Popeye Muffin Tops
    Potato Dumplings
    Roasted Duck
    Sausage-and-sauerkraut
    Slow Cooker
    Smoothie
    Soup
    Spaghetti
    Spinach Muffin Tops
    Stew
    Stock
    Sweet Pickled Carrots
    Sweetpotatoes
    Sweet-potatoes
    Turkey
    Turkey-stock
    Update
    Ve
    Vegan
    Vegetarian
    Xanthan Gum
    Yellow Cake
    Zucchini
    Zucchini-patties

    RSS Feed

Proudly powered by Weebly