Since this Sunday is Mother’s Day, I wanted to share a recipe that was easy but impressive for people to make for their moms. Crêpes definitely have that wow factor, but they’re actually quite simple to master. (Plus, with how many crêpe places are popping up, I thought maybe people would want to try their own hand at them.) Two versions for sweet or savory crêpes are detailed below:
Base Crêpe Recipe
Ingredients
1 cup flour
1/2 cup water
3/4 cup milk
2 eggs, beaten
3 Tbs butter, melted
Additives for Savory Crêpes
1.5–2 Tbs of chopped herbs (chives, thyme, rosemary, etc.)
2 tsp salt
Additives for Sweet Crêpes
1–2 Tbs sugar
1 tsp vanilla extract
Method
Whisk together all ingredients until smooth. Heat a lightly oiled 9-inch nonstick pan and pour about 1/4 cup of batter into pan. Using a circular motion, tilt pan to coat batter to bottom of pan. Cook crepe until bottom is light brown (1–2 minutes), then while loosening it with a spatula, flip and cook the other side. Serve hot.
Example of Sweet Crêpe: Make crêpes and then top with berries and favorite chocolate or hazelnut spread.
Example of Savory Crêpe: Make crêpe, then fill each one with 1/2 oz. Swiss cheese, steamed asparagus and sautéed mushrooms.
- Photography: Alexandra Whitney Photography
