This is Gabe. Gabe is from France. Gabe makes crepes. We love Gabe.
Gabe wanted to bring civility and class to us humble Texans by teaching us how to make and eat crêpes, properly. We had a proper fête and demonstation. Crazy antics ensued…
Rule #1 – Have fun!
Rule #2 – Enjoy with others! Crêpes somehow taste more delicious in the presence of friends and family.
Rule #3 – Floor crêpes taste just as good as other crêpes! (See below for explanation.)
Gabe’s demonstration was exhaustive and he allowed us to practice with him closely observing us. In fact, we asked him to demo his awesome pan-flip move so many times, that we did have a crêpe on the floor…
Servings 6-8 Prep Time: 10 minutes Cook Time: 5 minutes each Total Time: 15 minutes
1 cup whole milk
1 cup all-purpose flour
3 large eggs
Pinch of salt
Smidge of water, if needed
- Whisk all dry ingredients in a large mixing bowl.
- Whisk eggs and milk together in separate bowl.
- Pour wet ingredients into the dry ingredients. Whisk until no flour lumps remain.
- Add a tablespoon of water at a time to thin. The mixture should be very thin.
- Heat a 12 inch tortilla or crepe pan over medium-high heat.
- When the pan is heated, take stick of butter and quickly rub it all over the pan.
- Using a dry 1/3 cup measure, scoop some of the mixture out and quickly pour the mixture in the middle of the hot pan.
- Working quickly, pick up the pan and shift it around to spread the mixture evenly across the whole pan.
- Watch the crêpe and as soon as the top solidifies and feels firm, flip the crêpe. You can use your fingers, a fork or the fancy French way of flipping it with the pan.
- Let it cook for another 1-2 minutes on the other side. This isn’t an exact time, the time will vary.
- Continue until the mixture is gone. This could take 15-20 minutes total if you are only using one pan.
- Serve immediately with Nutella and fruit, or if you must, other less flavorful and delicious ingredients.