These crepes are round, flat, tender and thin and can be filled with something sweet or savoury.
I like to think of myself as a bit of a Francophoile, in part because I have French heritage, in part because it’s the only language I’ve semi mastered (albeit with a terrible accent) and also my mum used to live in France. Fun fact: She actually ran a little B and B there for a while.
I think the first French meal I ever had was when we were invited to dinner at my the home of my French tutor, Monique. I think it was Monique who ignited my love for all things French – it’s a testament to how wonderful she was that I still remember her to this day.
I started French lessons early, maybe about the age of 7 which was about the time I started going with my mum to the Ideal Home Exhibition. It was a huge annual event full of all things home improvement plus endless gadgets, food tastings and demos. We rarely left empty handed and one year we left with a crepe pan called ‘The Crepe Magician.’ I don’t have the box but I do still have the pan and the recipe book!
It’s funny because I don’t remember my mum ever using it but when we both moved many, many years later, she still had the crepe pan and offered it to me. And boy, am I glad she did!
I still use the recipe book, as you can see it’s literally falling apart but the recipe makes perfect feather light crepes; delicate, lacy, golden brown on one side and light and smooth on the other, even if you don’t make them in a crepe magician!
Apparently the crepe magician was all the rage in the 1970’s (that really ages me!) but don’t worry you don’t need to time travel to make a good crepe. Any good frying pan will do, just make sure it’s flat and heats evenly.
You can make the crepes sweet or savoury, they’re freezer friendly and delicious hot or cold. My favourite ways to serve them are as appetizers or dessert although to be fair, with a savoury stuffing they’d make a delicious dinner too!
The crepes are super versatile and can be served rolled up or folded into triangles or pockets – just make sure the browned side is on the outside, it’s prettier after all.
I love serving crepes because they’re so retro and so French – just two of my favourite things!
Can you speak any languages? Are you a sweet or a savoury person?
Makes about 24 small or 10 large crepes (easily halved)
Ingredients
45g butter or margarine, melted and slightly cooled
½ cup plain flour, sifted
1 teaspoon sugar (use only for dessert crepes)
½ teaspoon salt
1 cup milk
4 eggs
How to – Traditional
- Combine flour, salt and sugar in mixing bowl. Add eggs and half the milk, beat with a rotary beater until smooth.
- Blend in the remainder of the milk and butter.
- Cover bowl and let it “rest” in fridge for about one hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes.
- Before you cook the crepes, cure pan by pouring in about 1 tablespoon oil and place on medium heat for 2-3 minutes. Wipe out with a paper towel. This cure should be sufficient for the whole batch.
- When the pan is heated, lift it from heat, pour in sufficient batter so that entire bottom of pan is covered – you should hear a gentle sizzle if the pan is the right temperature – the pour excess back into container, drawing edge of crepe pan across container.
- Return pan to heat for 15-30 seconds or until the surface of the crepe is completely dry and slightly browned around the edge. Remove from heat, tip the pan over and the crepe will fall out on a plate or into a freezer storage container.
- Return pan to heat and repeat.
How to – Thermomix
- Melt butter in TM bowl for 1 minute at 60 degrees on speed 2 or until melted. Allow to cool for a couple of minutes.
- Add the rest of the ingredients and mix for 30 seconds on speed 6.
- Pour the crepe mix into a large bowl, cover and let it “rest” in fridge for about one hour. This time allows the particles to expand in the liquid and gives smooth, tender crepes.
- Before you cook the crepes, cure pan by pouring in about 1 tablespoon oil and place on medium heat for 2-3 minutes. Wipe out with a paper towel. This cure should be sufficient for the whole batch.
- When the pan is heated, lift it from heat, pour in sufficient batter so that entire bottom of pan is covered – you should hear a gentle sizzle if the pan is the right temperature – the pour excess back into container, drawing edge of crepe pan across container.
- Return pan to heat for 15-30 seconds or until the surface of the crepe is completely dry and slightly browned around the edge. Remove from heat, tip the pan over and the crepe will fall out on a plate or into a freezer storage container.
- Return pan to heat and repeat.
TIP! For best results, use a crepe or a pancake pan.
STORAGE: Cooked crepes will keep in the fridge for 2-3 days or freeze up to 4 months.
