My husband doesn’t get to cook in the kitchen much. Give him a grill and a slab of meat and he’ll whip out one mean steak that’s perfectly charred and melt in your mouth tender. Since I love cooking so much, there aren’t many reasons for him to get in the actual kitchen on a regular basis, but one thing he can crank out like a pro is crepes. He is the crepe master. And, it’s one recipe that I know he can easily make with the kids without my interference. In other words, it’s a win for Mother’s day.
Crepes are not usually something that you think of for beginner cooks. And, with Mother’s Day coming up I think it’s safe to say that there will be a lot of beginner cooks in the kitchen this weekend. This recipe is for them. And for you, Mom.
No matter who’s making these crepes they turn out fabulous every time. When little hands are pouring the batter or swirling the pan they will more then likely come out in all sorts of funny shapes and sizes, but they will be just as tasty. Besides the most important thing, that makes them taste the best, is that they’re made with love. (Awww.)
These aren’t as fragile as a lot of crepe recipes are, so they won’t be as paper thin, but that’s what makes them have such consistent results. I think they’re just as delicious as a wispy thin crepe but there’s none of the heartache of throwing out the ones that don’t work. Win. Win.
I’ve included a video at the end of this post that me and my son created together to show just how easy it is for kids to make these crepes (with adult supervision of course!). Granted, it won’t win any awards for cinematography, but it was a fun little project for us to do together and he is so proud that those are his fingers in the video. And his little sister always cheers “Ma! Ma!” (Max! Max!) whenever we watch it. So with all that sweetness I couldn’t really resist sharing it with you. A visual always helps when you’re getting started in the kitchen right?
- 1/2 cup water
- 1/2 cup milk
- 1 cup flour
- 2 eggs
- 1/4 teaspoon salt
- 2 tablespoons oil (olive oil or canola)
Place all ingredients into a blender. Blend until smooth.
Heat a non-stick skillet over medium heat. Ladle 1/4 cup batter into the pan while you tilt it in a circular motion to spread evenly. Cook until the edges start to curl up, flip and cook until both sides light golden brown. Set prepared crepe on a plate and continue with remaining batter, stacking crepes on top of each other (you can keep them warm by placing the plate in an slightly warm oven). Top with desired toppings and roll up to serve.
Makes: 9 crepes
- peanut butter + banana + honey
- ham + cheese + mustard
- berries + whipped cream + chocolate sauce (for dessert!)
- cooked apple slices + cinnamon + maple syrup
- almond butter + sliced peaches + maple syrup
- butter + cinnamon sugar