Crêpes are, truly, one of my favourite things to eat – and to me they taste like summer, perhaps because we always make them on mornings when everyone is around and on holiday, or perhaps because they’re best with berries and other seasonal fruit. (Honestly, my favourite way to eat a crêpe is still to spread it with butter, sprinkle with brown sugar and cinnamon, add a squeeze of lemon if there’s one around, roll it up and eat it standing at the stove while I make more crêpes.)
This year I’m doing a series with the Egg Farmers of Canada, making video tutorials that suit the seasons, and this is what I chose for the summer. Crêpes are a fun thing to get the kids into making too – once you have the method down pat, it’s a skill you’ll keep forever. And you make plenty of friends and admirers when you know how to make a batch of crêpes.
Here’s another great thing to know: while the thin batter can be whisked up in a bowl, you can also blitz it in the blender, which makes it as easy to whip up (literally) as a smoothie. Crêpe batter should be the texture of heavy cream; I like to let mine sit a bit – often recipes instruct you to let it sit for a half hour, or up to overnight – and this helps the flour absorb some moisture, making it more smooth and even. And when you have a crowd to cook for in the morning, it’s nice to be able to blitz a batter the night before and have it ready and waiting in the fridge.
Beyond that, it’s all technique: use a smallish pan, not cast iron (only because they can be heavy and tricky to maneuver) – I use a smallish stainless skillet (not nonstick because I don’t like nonstick coatings), and add a bit of oil or dab of butter to coat the bottom every crepe or two. Keep the heat to medium, pour in some batter and swirl quickly to coat the bottom of the pan, and cook until the edges curl and the top looks matte. Flip and cook until golden on the other side. Easy! You’ll get good at it with practice, and what delicious rewards you’ll earn as you learn.
If you’re a visual learner, the whole video is up now on the free EggcentricTV app, via the iOS App Store or Android App Store – it takes a minute to download, and there are tons of great videos on there. So you can go watch me make these, if you’re so inclined.
Also! I’m running a contest, wherein someone will win a year’s supply of eggs! To enter, watch my video on the EggcentricTV app (it’s on the Recipes in Season channel), and comment here (or on Facebook, Twitter or Instagram using the hashtag #EggcentricTV), letting us know one of the crêpe fillings I used in the video. All submissions need to be entered between 12:00am and 11:59 ET May 23 to July 20, 2018 – there are lots of fancy official rules you can read here.