My mothers crepe recipe
Growing up we always called these pancakes. It sure was disappointing for me when I had my first real pancake as it didn’t have the crispy crunchy texture I was used to from my mother’s crepes.
As it turns out their neither traditional crepes that you find in restaurants, nor fluffy pancakes. They’re discs of fried goodness! Best topped with peanut butter and maple syrup.
Makes 2-4 medium sized crepes, good for 1-2 people.
- 1 cup flour
- 1 1/4 cup milk
- 1 egg
- 1 tsp vanilla (optional)
Mix together the flour, milk, and egg. You can use a whisk but you do not want to introduce too much air into the batter. These are not supposed to be fluffy.
When the mixture has no more lumps you’re ready to go. You can also do this the night before and refrigerate. I believe this provides a more even cook the next day.
What you need
- Cast iron pan (retaining heat is important for consistency)
- Peanut or canola oil
- Cover the bottom of the pan in oil to shallow fry. Heat until the oil is 350f. You can also use a spoon and drop a tiny bit of batter to see if it bubbles.
- Ladle batter into the pan, spreading as necessary.
- Once the bottom edge of your crepe is starting to brown, gently lift and check for doneness.
- Once bottom is done, flip and repeat. The goal is for the edges to be nice and golden brown, edging on brown/dark brown.
- Remove carefully onto a paper towel lined plate
Anything goes, but my favorite is peanut butter + maple syrup. Brown sugar is really good too.