Looking for a fun cooking project for the kids stuck at home due to coronavirus? Look no further. Crepes may sound fancy and difficult to make, but once kids get into the swing of things, they’re really fast and easy. They’re also incredibly delicious, thin, and delectable. Makes a nice switch from pancakes and your children will impress and delight your entire family with their (not-so-hard) work in the kitchen.
Yield: Around 2 dozen crepes (can be doubled)
- 1 ½ cups flour
- 3 eggs
- 1 cup milk, divided
- 1/3 stick butter (about 40 grams), melted
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup cold water
- 1 tablespoon oil
- Combine flour, eggs, ½ cup of the milk, melted butter, salt, and sugar. Mix with a whisk until smooth. The batter will be thick. (It is easier to get rid of the lumps in a thick batter.)
- Add the other ½ cup of milk, the cold water, and the oil. Mix well.
- Heat a nonstick skillet, buttering it lightly for the first crepe.
- Pour around 2 tablespoons of batter into the skillet and working quickly, swirl the pan to spread the batter to cover the bottom of the pan. The speed at which you spread the batter determines the thickness of the crepe. If you don’t move the pan fast enough, the crepe will set before the batter spreads and the resulting crepe will be thick. (If you pour too much batter into the skillet, simply pour the excess batter back into the bowl to reuse—no harm done!)
- Cook the crepe on medium to high heat for around 30 seconds. Turn the crepe and continue to cook for about 20 seconds, or until set.
- Serve crepes with an assortment of jams, apple butter, or honey, butter and sugar, or grated chocolate.
- If using for blintzes, cook the crepes on the first side only, fill on the browned side, then fold like an envelope and brown in butter on two sides.
- Crepes can be reheated in the microwave, a few at a time, and also freeze well-wrapped, for later use.