Crepes are one of my all-time favorite indulgences. I received my crepe recipe back in my middle school years when I did a summer cooking course, and it remains one of my favorites. I don’t have too many tricks or tips for making crepes. Mainly, don’t over-mix the batter, it can become chewy (much like pancakes). You should stop mixing the ingredients before all the small lumps of flour dissolve. Letting the batter rest briefly before cooking will allow a process called Fick’s Law (thank you food science professors!) to do it’s thing. Pretty much, resting the batter mixture allows the flour to absorb the liquids in the batter and causes them to plump up, giving your batter a thicker and smoother consistency. You are welcome to skip the resting step, but the consistency will be slightly different. My second tip is to use a crepe pan. This pan has a very flat bottom that will help to keep your crepe from being thicker on the edges and cook more evenly. It is not necessary, but is helpful when trying to produce consistent, thin crepes. Anywho, enjoy all the scrumptiousness and bon appetit!
Raspberry, Brie and Pepper Jelly Crepes
- Mix together all crepe batter ingredients until there are only small lumps remaining. Let batter rest 20 minutes.
- Place crepe pan over medium-high heat. On my stove with heat of 1-9, I place it at around a 6-7.
- Add some butter to the pan to prevent sticking.
- Put 1/4 cup of batter in skillet. Smooth to cover bottom of pan.
- Once the side facing up is fully cooked, flip for a few seconds to brown, then take off skillet and repeat.
- To serve, place a few slices of brie, pepper jelly, and raspberries, all to your liking, onto one quarter of the crepe. Fold crepe in half, then in half again, for the traditional French style of serving a crepe, and enjoy!