Comments on: Crepes, Easy as 1-2-3 https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/ Welcome! Thu, 20 Feb 2020 02:19:16 +0000 hourly 1 https://wordpress.org/?v=4.1.31 By: Linne https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802637 Mon, 22 Oct 2012 02:15:59 +0000 https://tastykitchen.com/?p=5655#comment-802637 Love these rolled up (no sugar, add a bit of garlic powder) with asparagus and hollandaise sauce for supper, followed by a second batch for dessert (leave sugar in, add ginger or pinch of nutmeg, whatever you like) and filled with fruit topped with custard sauce. Make my own usually, but Bird’s custard powder is quite nice in a pinch.
My mum has made them all her life and still does (at 90) for us at times. She uses all-purpose flour, but I prefer whole wheat for extra flavour. Sometimes I add wheat germ as well. For the savoury ones, I always add up to a teaspoon of Engevita nutritional yeast; for the sweet ones, I add a scoop of protein powder. All are tasty ways to get in extra nutrition. Have to say, I love my cast iron; keeps my arms strong and saves me trips to the gym (not that I go; I hate noise and big groups!!).

]]> By: Lisa Cornely https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802635 Mon, 22 Oct 2012 01:40:49 +0000 https://tastykitchen.com/?p=5655#comment-802635 I used this crepe recipe for breakfast. The crepes turned put delicious. I used sugar, some vanilla. I served with nutella, bananas, strawberries and whipped heavy cream. They were delicious. I don’t think there is a crepe I don’t like. Thanks for a great crepe recipe.

]]> By: Kathryn https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802567 Fri, 19 Oct 2012 20:27:25 +0000 https://tastykitchen.com/?p=5655#comment-802567 If you mix it in a blender, pouring is even easier! I like to use whole wheat/ white flour blend, some herbs in the batter and then a thin layer of sour cream, vinegrette coated salad, chicken or turkey….yum!

]]> By: Michelle S. https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802550 Fri, 19 Oct 2012 16:33:02 +0000 https://tastykitchen.com/?p=5655#comment-802550 Made Crepes last week as a last minute supper and Nutella ruled the table! Strawberries and Nutella, Nutella and peanut butter, Nutella by itself! Oof, I know I gained 5 lbs. from dinner, but the Nu.Tel.La. Eeeess soooooo gooooood!

]]> By: Claire in CO https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802525 Fri, 19 Oct 2012 00:04:44 +0000 https://tastykitchen.com/?p=5655#comment-802525 OK, now I know whats for dinner…. but the best topping, in my humble opinion is the traditional British topping from Shrove Tuesday or Pancake Day… hot pancake on a plate, sprinkled with sugar and a generous squirt of lemon juice. Roll up and eat as quicly as possible :) Divine

]]> By: Suzanna https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802502 Thu, 18 Oct 2012 15:02:56 +0000 https://tastykitchen.com/?p=5655#comment-802502 I grew up on crepes and continued the tradition with my three children. They in turn are doing the same with their kids. They are so easy to make in a jiffy.

I agree with AJ. A heavy skillet isn’t the best for crepes. It’s essential to swirl the rather runny batter so cast iron would destroy your arm. Also, only a spray of Pam or a tiny bit of oil is needed (about 1/2 tsp swirled around)

Something delicious to spread is your favourite jam sprinkled with a tsp or two of ground walnuts or pecans mixed with a bit of sugar. Very nice.

Want special? Take a small container of cottage cheese (about a cup), add a raw egg yolk, sugar to taste, zest of a lemon (no juice) and a handful of raisins. Taste as you go. Mix it well and let it rest a few minutes in the fridge. Spread this down one side of your crepe then roll up.

You’ll thank me for this. :-)

]]> By: Zee https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802487 Thu, 18 Oct 2012 07:24:20 +0000 https://tastykitchen.com/?p=5655#comment-802487 Yummy and so easy!

]]> By: Catherine https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802486 Thu, 18 Oct 2012 06:46:28 +0000 https://tastykitchen.com/?p=5655#comment-802486 can i recommend crepes with nutella, fresh raspberries and whipped cream- divine

]]> By: Lorena https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802478 Wed, 17 Oct 2012 23:05:07 +0000 https://tastykitchen.com/?p=5655#comment-802478 I make crepes for every birthday breakfast in our home (it’s tradition!). :) Since there are quite a few of us, I ladle out the crepe batter (two at a time) on a large, non-stick, electric griddle. I then pick it up by the handles and “swirl” it in the air to spread the batter out to nice, thin rounds. It cooks (at 350) for a couple minutes, then I take them off with a plastic spatula.
It takes a little practice, but it’s a great way to make A LOT of crepes in a short amount of time. You might want to give it a try! :)

]]> By: AJ https://tastykitchen.com/blog/2012/10/crepes-easy-as-1-2-3/comment-page-1/#comment-802472 Wed, 17 Oct 2012 18:59:21 +0000 https://tastykitchen.com/?p=5655#comment-802472 The trick to nice edged crepe that is still thin — is to use a non-stick skillet, get it hot, and then a quick spray of Pam. Then when you drop in the batter (1/4 cup for a large skillet) you pour it in the middle and then quickly rotate the pan around to spread the batter out to the edges. By the time it’s out to the edge (5-7 seconds) it’ll be almost cooked :)

Putting a lot of butter or oil in the pan makes them greasy and more “fried” at the edges.

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