“…If you have ever been intimidated by making crêpes, stop…”
When I was a young person – somewhere between a juvenile and a know-it-all-teenager, I had a job as a busgirl in a crêperie in the small town I grew up in. A very small town. Like 500 people max in the winter time, but quadruple that during the summer. It was indeed a tourist town, and how lucky were we that we had this crêperie! Like. Walking distance. From our house! I don’t even know where there is ONE crêperie these days in any of the cities that I live in. Which makes me very sad, because I freaking love crêpes. So here I am forced to make my own.
The beautiful thing about a crêpe is that it is so versatile. Our French food genius friends have influenced me once again. They have. I just love you French food genius friends. Very very very much. Sigh
Anyhow, enough of my gushiness. You can make a crêpe savoury or sweet. You can make it for desert or brunch or breakfast or dinner. So many interesting variations! And today, mine has cornmeal in it.
I could gush on for another five minutes about my love for cornmeal too. But I won’t waste your time, I’ll just hurry up and get to the good stuff. Cornmeal will give your crêpe a bit of texture. If you have ever been intimidated by making crêpes, stop. Please! And listen to me. It is the simplest most easiest thing to make. Ever. Really. The only special equipment you need is a flexible rubber spatula and a ten inch non-stick skillet. And also a blender. Once the ingredients are blitzed, the batter can rest in your fridge while you make the blueberry and lemon compote.
Blueberries, lemon zest, sugar and lemon juice. All visiting happily in a bowl. Stir and set aside. As Ina Garten would say, How Easy Is That? I love Ina too. Ina is like the Queen of everything yummy. I’m having a love-on today, can you tell 🙂
So once your batter has had a chance to settle down in the fridge, about 10 minutes or so, start getting excited, ’cause you’re gonna make crêpes! Now for me, the first crêpe is always a train wreck. I have taken the liberty of showing you a photo of it below. Turn your head if you must; it ain’t pretty.
But the second one always seems to come together for me. See? Now the trick in making crêpes is to use a substantial amount of butter in the pan. My rule of thumb is usually one teaspoon per crêpe. This will ensure that your little buddy will come away from the pan easily and will develop a crispy edge, which I think is to die for. Also, you need to work with a rubber spatula that has some flex in it. Once you pour the batter in the pan, use some wrist action to spread it around. And don’t be afraid to take the pan off the heat, crêpes are very forgiving with heat. Use your spatula to loosen the crêpe edge from the pan, and after about one to two minutes, you can flip it. Just use your spatula and your fingers if you must. I won’t tell anyone about your fingers. We’re good. Really.
Serve them right away, warm from the skillet. You can fold them up into little triangles or you can roll them up like a giant cigar. Playing with your food is encouraged! Top with the blueberry lemon compote and if so desired, warmed maple syrup and sit back and relish the awesomeness you have just created.
By now your family is suspiciously eyeing you up, wondering when you escaped and went to French cooking school. You see? They think you’re genius! You, friend, are an amazing crêpe maker person!♥
- FOR THE CREPE BATTER
- 1 large egg
- ½ cup whole milk
- ¼ cup all-purpose flour
- ¼ cup cornmeal
- 2 Tbsp. sugar
- ½ tsp. vanilla extract
- ⅛ tsp. kosher salt
- ¼ cup whipping cream
- Unsalted butter (for skillet)
- FOR THE BLUEBERRY COMPOTE
- 1 cup fresh or frozen blueberries
- ½ teaspoon finely grated lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- SPECIAL EQUIPMENT
- 10 inch non stick skillet or crepe pan
- Rubber spatula heat resistant and flexible
- Pop the first eight ingredients into your blender and blitz until well incorporated and bubbly. Leave in your blender and place in your fridge while you make the compote.
- For the compote, place all ingredients in a medium size bowl and stir well. Set aside.
- Now the crepes. Bring your blender with the batter out of the fridge and give it another pulse or two to ensure that the batter has not separated.
- Over medium heat, melt one teaspoon of butter and spread it around the pan. Add ¼ cup of batter to the pan and swirl swirl swirl until the batter has covered the majority of the bottom of the pan. As it is cooking for one to two minutes, use your spatula to loosen the edges from the pan.
- Flip the crepe and continue to cook for another 30 seconds.
- Repeat with the rest of the batter. You should yield about four to six crepes.
- Transfer them to individual serving plates or a serving plater and serve warm with the blueberry and lemon compote and some warmed maple syrup if desired.
Inspired by a recipe from Bon Appetite