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Food on Friday: Craving for crepes

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By Julia Westhoff

As some of you know, I’m 9 months pregnant and waddling around like a circus elephant. Being pregnant in the summer is about as much fun as I thought it would be. But if there’s one thing I’ve definitely been enjoying, it’s eating for two. I can justify my strange late night food cravings. Sometimes it’s been scrambled eggs, other times Grape Nuts with lots of sugar. But one that’s been particularly fun is my 9 p.m. need for crepes. I know I’ve already posted a couple of recipes involving nutella – let’s go ahead and add one more to the repertoire, shall we?

Crepes are amazing for many reasons:

1) They allow for us to put things like nutella, or ham and cheese, on what is essentially a pancake.
2) They are socially acceptable eating for breakfast, lunch, dinner, or a midnight snack.
3) You can make the batter ahead of time, and enjoy it for days.

The following is a basic crepe recipe. You can essentially turn anything in the fridge into a topping for crepes. Fruit, veggies, meat, cheese, ice cream – anything goes well with a crepe. I am pretty partial to nutella and bananas, but swiss cheese and ham is a close second. I usually make several at a time, and take one for breakfast or lunch the next day (if it lasts…).

Recipe after the jump.

Basic Crepes (serves 4)
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Add filling onto the crepe, and fold while in pan.

About the author

Jay Senter
Jay Senter

Jay Senter is the founder and publisher of the Post.

He earned his bachelor’s degree in business at the University of Wisconsin – Madison, where he worked as a reporter and editor at The Badger Herald.

He went on to receive a master’s degree in journalism from the University of Kansas, where he earned the Calder Pickett Award. While he was in graduate school, he also worked as a reporter for the Lawrence Journal-World.

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