Friday, March 30, 2012

My first crepes

I imagine most of you would be surprised to learn that I've never made crepes until a few days ago. They haven't been the usual weekend breakfast at any point in my life either. I guess that explains why I only remember about them when I see the pictures of food bloggers' creations. In retrospect, I've always thought they'd be somewhat tricky to make as the first image that would come to mind is the flying and flipping crepes, inevitably landing on the stove/floor. It's not exactly encouraging. Finally I thought I'd try though. 

Baby steps! That's what I've come to understand as the never failing recipe for achieving anything challenging. Let's face it. Crepes are challenging! So, I took the smallest pan I've got, pulled up my sleeves and began working on what turned out a dozen of delicious crepes. Thank you, TEFLON for making my life easier! :)


2 cups flour
2 cups milk
5 small eggs
1/2 cup vegetable oil
3 tb. sp. sugar
1/2 t. sp. salt


1. Mix all the ingredients until they've integrated well.
2. Heat a greased pan and pour enough of the mixture to cover the bottom of the pan, trying to keep the crepes as thin as possible. (Mine could have been thinner.)
3. Cook at a medium high temperature for about 1 minute and then turn the crepe to cook the top side.
4. Repeat the same with the rest of the mixture.

I had mine with honey (yummy), while also wishing for some fresh berries. 

The picture on the right is a nod to the very talented food photographer and stylist Eva Toneva who originated the idea about rose crepes presented in cups.

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