Mela Kamin – 4:10 Ministries

Kristen, over at We are THAT family hosts the Works for Me Wednesday blog carnival. Go over there and see awesome tips & tools from other bloggers. I’ve already bookmarked a few to try.

I love making crepes.In the interest of full disclosure, you need to know, I am not a good cook. I can follow a recipe and I am a good baker, but cooking is not my thing. Fortunately, I was blessed to marry an amazing and forgiving man, who likes cooking.

My Mom makes delicious crepes. My kids always ask Nana if she’ll make them, when we’re together. Nana always accommodates their requests and often asks for their assistance in making them. It’s a wonderful tradition and so much fun for them.

Honestly, it always looked too hard for me, so I shied away from trying for a while. But, I found a variation on a recipe that works for me. My Mom is a phenomenal cook and can make hers without a recipe (of course). I, on the other hand, work best with exact measurements.

Note: I make these at night, so that I have a big batch ready to go in the morning. Trust me, you can’t make them fast enough at breakfast. They don’t take a long time, but I have three hungry kids and can only make two crepes at a time – you do the math. We don’t have these daily – it’s a special breakfast and I probably make them every couple of weeks.

I let the batter rest in the fridge until I’m ready to cook (at least 30 minutes). This will give you thinner crepes.

Here’s the modified recipe and some photos from my last work night.
6 eggs
2 C. milk
1 C. + 2 Tbsp flour
1/4 C. sugar
1/4 C. melted butter
yields approx. 34 crepes

Whisk together ingredients. Cover and refrigerate batter.

I use two 8-inch saute’ pans on low-medium heat and 1/3 measuring cup as my scoop. I don’t fill it all the way – depends on how thick you like them, but I go pretty light and keep them tissue paper thin.

Take the batter out and give it a good stir.
Wipe the pans with butter (take the end of a stick of butter and wipe it around a couple times).

Pour scant 1/3 C. batter into pan, immediately tilting and swirling to coat the bottom evenly.

Let cook – approx 30 sec-45 sec, depending on your heat. When edges curl up and you notice the surface is dull, you can flip over. I use my fingertips to grab and flip, so I don’t tear the thin crepe, but you have to work quick (it’s hot).

Cook for an additional 30 seconds. Remove from pan. Repeat until all batter is used. I get two pans going at once, but you might want to just do one pan, if you’re trying for the first time.

I stack mine on a plate nearby. Then, once done, I put them in between sheets of waxed paper, slide the bunch into a freezer zip-top bag and put in the fridge until eating time.

When we’re ready to eat, we warm them up and fill with whipped creme and cinnamon/sugar sprinkle – and roll. Other times, we put in fresh fruit and yogurt. Or, you can smear some peanut butter in there (my Mom’s favorite). We’re a peanut-free house, so we use soy butter.

ENJOY!