The Crepe Queen
When I used to work at the Four Seasons Hotel, I was always on crepe duty during the lavish Sunday Brunches. I would make the crepes ahead of time in the kitchen and I had the ability to have four pans of crepes going at once. When the pans reached the perfect temperature (with, believe it or not, little portable butane stoves!) I learned to time it perfectly. I’d pour and swirl the first pan, then the second, third and fourth. By they time I finished swirling the fourth pan, the first crepe would be ready to flip. And so on and so forth. So that…. is how I landed the lofty title of “The Crepe Queen”. I felt cocky once and tried five pans… and that was disastrous! lol
Funny story… I was working the Sunday Brunch one day, with my impeccable white chef’s jacket and mile-high chef’s toque (hat) when a group of swarthy men stopped and asked if they could have some petit fours off of the dessert table. I told them no, because it was only for those participating in the brunch. According to one of the waiters, it was the Gipsy Kings. HA! How was I supposed to know? Hehe… now I know why they looked so offended because I wouldn’t let them have a chocolate covered strawberry! Sorry guys… I do like your music!
Crepe Recipe (adapted from Fannie Farmer Cookbook)
2 eggs
1 c milk
1/8 tsp salt
3 tbsp sugar
1 tsp vanilla extract (or 1/2 tsp almond extract)
1 c all purpose flour
2 tbsp butter
1. Whisk the eggs well in a large bowl, then beat in the remainder of the ingredients, in the order listed. You can also place all ingredients in a blender and blend until smooth. Cover and let stand at room temperature for at least 30 minutes.
2. Heat a 7 or 5 inch skillet or crepe pan over medium heat until moderately hot and film with butter, using a pastry brush or paper towel. Using a small ladle or measuring cup, pour in several tablespoons of batter, then quickly tilt the pan about so that the batter spreads evenly in the thinnest possible layer. If there is too much batter in the pan, pour it back into the bowl of batter and use less for the next crepe.
3. Cook for a few minutes, until the bottom is lightly browned and the edges lift easily from the pan. The crepe should then slide loosely about in the pan. Turn it with a spatula, or if you’re feeling daring try to flip it without one. Cook the second side for a minute or so. It will brown in spots, but not as evenly as the first side. Remove to a plate and film the pan again with butter and repeat. If the batter gets too thick, add a few drops of milk.
Note: Fill crepes with preserves, Nutella, or my favorite, a thin smear of butter and a dusting of granulated sugar.
Note #2: If you do not want sweet crepes, omit the sugar and vanilla and increase the salt to 1/2 tsp.
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Hi Candace.. this looks so yummy.. Nutella is an absoulute fave of mine..I love your blog. And thanks for dropping by mine.. just curious, how did you find my blog?
Hi Jescel… Thanks! I found your blog because you linked to me. Nice blog :)
ooooh Crepes are my all time favorite!! They look great!!
Crepes look wonderful. They are so nice and thin.
Sharona May
so… i’ve never actually had a crepe. well i might have once when i was like 10 in new orleans i think, but i can’t actually remember it… its one of the things on my list of things to try! i’ll have to use your recipe, after all you’re the crepe queen!
I love making crepes. Mine are never quite as pretty as yours,though. I can’t compete with “the queen”!
Hey Candace, these look GREAT! My dad always made crepes for us for breakfast and these really bring back memories. He made them with a fresh blueberry sauce. Are those berry preserves you have in yours? IMO, crepes and berries are a match made in heaven! :)
Ash, I can’t believe you haven’t tried crepes!!! They are soooo yummy!
Katie, I filled this one with raspberry preserves.
I’ve been wanting to try making crepes ever since I saw the “Crepe Throwdown” with Bobby Flay on the Food Network. His competitors, the girls from Flip Happy Crepes in Austin, TX, not only made sweet crepes, but made a cubano sandwich inspired crepe, among other savory ones. I instantly liked the idea of a savory crepe and have been kind of waiting for one of the bloggers out there to show me how it’s done. I will give your recipe a try and see how I do! Thanks!
The crepes look great. I have a couple low-tech crepe pans that I heat up now and then; easy to make and very tasty stuff, those crepes!
You did the right thing telling the guys they couldn’t have stuff off the dessert table; they’re no better than other people. You would have told me the same thing, right? :)
Tara… savory crepes are fantastic with a little cheese!
Curt, you bet your buckaroo I would tell you no! It was my job to serve crepes and guard the dessert table from freeloaders! hehe!
I have actually never made crepes, although I’ve eaten my fair share of them! These are gorgeous!
Oooh, don’t cross The Crepe Queen :)
I love crepes and my hubby is the crepe maker in our household. I prefer savory crepes though (don’t forget the feta! yum!)
The crapes look perfect.
Made a bunch for Crepe Day, Feb 2nd and still have the same feeling everytime…too many crepes Suzette made for dinner service! But this time it was nice to have my mom on flipping duty!!
ohhh, those crepe photos made my mouth water!!
I grew up in France where I ate and made many a crepe. I usually don’t follow a recipe to make them, but my last batch was under par so since I had promised my kids crepes for dinner (ahem, just this one time), and as I also discovered your blog today, I tried your recipe. Perfect, thanks! Lovely photos too.
If I may add, my absolute favorite filling for crepes is sugar with fresh lemon juice squeezed over it, then roll the whole crepe tightly into a log shape.