Classic Crêpes with Lindsay
May 5, 2020
What’s the first food you think of when you hear the word Paris? For many, crêpes are the must-eat snack when visiting the City of Light. And it’s no surprise: freshly made before your eyes with a flick of the wrist, this light, buttery confection is the perfect vessel to satisfy your sweet tooth with any number of fillings: banana and Nutella, fresh berries, chocolate and peanut butter – all of the above?! Or, take a savory spin on the dish and add bacon and eggs for breakfast or ham and cheese for lunch. The options are truly endless!
With the help of adorable sous-chef Gabe, our US Assistant Director, Lindsay Turlan, shows us how to make these treats:
Be sure to tag APA on Instagram, Facebook, or Twitter and share a pic with us when you make your crêpes. #apacuisine
- 6 eggs
- 4 1/2 Tbsp. butter
- 1 1/2 c. flour
- 2 1/4 c. milk
- Juice of half of a lemon
- 2 tsp. vanilla (optional)
- Pinch of salt
- 3 Tbsp. sugar
- Choice of filling
- Mix all the ingredients in a blender or whisk briskly to add air. (add or subtract vanilla, salt, and sugar to your taste but don’t forget the lemon!)
- Let batter sit in the fridge for at least 30 minutes – or even overnight for the morning!
- Using a non-stick pan, heat to medium high.
- Measure out 1/3 cup of batter and pour into the pan being sure to rotate well so the batter covers all areas of the pan.
- Once the edges start to bubble and brown, it is time to flip the crêpe.
- Let brown for another minute and they are ready to eat!
- Enjoy with sugar, jam, fresh fruit, or experiment with any number of foods!