If you’re waking up early this weekend to watch the French Open, why not add a little bit of French cuisine to your morning? Crêpes are one of the oldest and most well known dishes from France, and eating them can actually make you feel like you’re sitting courtside at the French Open. So break out your mixing bowl…and get ready to experience a taste of Roland Garros!
There are two varieties of crêpes: sweet (crêpes sucrées) and savory (crêpes salées). The list of fillings is virtually endless. Making crêpes does take a bit of practice, but the first one usually gets tossed out anyway.
Basic Crêpe Recipe*
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan
*Sweet Crêpe Variety: Add 2 1/2 tablespoons sugar, and 1 teaspoon vanilla
*Savory Crêpe Variety: Add 1/4 teaspoon salt
1. Combine eggs, milk, water, flour, and butter in a bowl and mix well in blender or hand mixer. Add additional ingredients for sweet or savory crêpes. Consistency of the batter should be thin.
2. Cover and refrigerate batter for at least 1 hour.
3. Use an 8-inch nonstick fry pan, or a 9-10-inch pan for larger crepes.
4. Lightly coat the pan with butter and place over medium-high heat. (Cooking spray works too).
5. Pour 2-3 tablespoons of the crêpe batter into the pan, then quickly tilt the pan so the batter swirls around evenly, coating the entire bottom of the pan.
6. Cook until lightly brown (or until you start to see the batter bubbling), approximately 30-45 seconds.
7. With a spatula, flip the crêpe to the other side, and cook another 15 seconds.
8. Transfer the crêpe to a plate.
9. Fill crêpe with desired fillings. You can fold the crêpe in half (twice) or you can roll it.
Repeat with remaining batter.
Makes 16 to 18 (6-7 inch) crêpes, or 10 to 12 (9-10 inch) crêpes.
Fillings: (You can be creative here)
Sweet: Jam, strawberries, chocolate, Nutella, bananas, or blueberries
Savory: Ham, cheese, bacon, eggs, diced potatoes, or mushrooms
Bon appétit!
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Originally published in
On the Baseline Tennis News
