Brad’s Tried and True Crepes

Savory or sweet – crepes are a (surprisingly easy) delicate and decadent treat! The recipe is simple – only 5 ingredients – but it guarantees perfect crepe success! Brad’s tried & true recipe comes after years of trial and error. It features a few specific methods and tools that will guarantee your crepes are restaurant-quality, at home.

Ingredients:

  • 6 – 8 eggs: this provides the structure for the recipe. More eggs make for sturdier crepes, better for holding in a pile of fruit and cream.
  • 1 1/2 cups milk: whole milk, skim milk, or anything in between. It will all work.
  • 1 1/2 cups all-purpose flour:
  • 2 Tablespoons pure vanilla extract: Time for the good stuff! Vanilla is essential for both sweet & savory crepe fillings, because it enriches the flavor of the crepe.
  • 1 pinch salt: enhance all the flavors with a bit of good kosher salt.

Tools:

  • blender: the fool-proof tool for light, lump-free batter
  • electric crepe maker: guarantee crepe success with this handy tool. Hosting a brunch or breakfast for 12 or more? Grab two crepe makers.
  • shallow pie plate or dish (included with crepe maker)

Brad’s Tips for Success:

1. Start by blending the ingredients until the batter is smooth and thick – similar in texture to eggnog.

2. Leave the batter in the fridge overnight, allowing the bubbles to rise to the surface. Spoon any bubbles from the surface before pouring into a shallow dish like a pie plate.

3. Heat the electric crepe maker. Spray lightly with cooking spray, then wipe clean with a paper towel.

4. Invert the crepe maker and dip the surface into the batter in a circular, rotating motion, covering the entire surface.

5. Cook the crepe until it is not longer wet and soft on the top.

6. Gently lift the edge to begin releasing the crepe. Invert over a cooling rack, letting the crepe fall to release.

7. Let that crepe cool while you cook the next crepe. When it has finished cooking, move the crepe on the cooling rack to the stack and place the next crepe on the cooling rack. This cooling period will prevent the crepes from sticking to each other in the stack.

8. Keep cooking! The recipe will make about 30 crepes, enough for a family of five. The recipe is easy to double or even triple!

Toppings

You can’t go wrong with a crepe – no matter what you put inside! Here are a few of our favorite toppings:

SWEET

  • fresh fruit – strawberries, raspberries, bananas, kiwi, blueberries
  • fruit preserves
  • yogurt
  • peanut butter
  • nutella
  • granola
  • sugar – powdered, cinnamon sugar, granulated sugar
  • whipped cream
  • maple syrup
  • caramel

SAVORY

  • pesto
  • mozzarella
  • veggies
  • sausage
  • gravy
  • chicken
  • cheese
  • broccoli

The only decision left up to you – fold the crepe into a neat triangle or roll like a burrito???

We hope you enjoy this special recipe! From our family to your – enjoy!!

Brad's Tried and True Crepes

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By Brad McDonald Serves: 30 crepes

6-8 eggs 1 1/2 cups all-purpose flour 1 1/2 cups milk 2 Tablespoons pure vanilla extract 1 pinch kosher salt

Ingredients

  • 6-8 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 2 Tablespoons pure vanilla extract
  • 1 pinch kosher salt

Instructions

1

Place all ingredients in a blender.

2

Blend until completely smooth - about a minute or two. Scrape down the sides and blend again.

3

Place batter in the fridge overnight (or at least four hours), allowing the bubbles to rise to the top.

4

Use a spoon to remove any remaining bubbles before pouring into a shallow pie plate or dish.

5

Heat electric crepe maker and spray with cooking spray. Wipe with a paper towel.

6

Invert crepe maker and dip into the batter in a circular motion, covering the surface with batter.

7

Place back on the heating element and cook until the crepe surface is just set - about a minute or so depending on how thick the crepe is.

8

Gently peel the edge away and invert over a cooling rack.

9

Make another crepe. When it is nearly done, move the crepe from the cooling rack to a stack on a plate. Gently cover with a flour sack or tea towel.

10

Continue until batter is all gone.

11

Fill with the delicious toppings of your choice and eat while warm.

12

Enjoy!

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