Pipe Dream #72: To Eat European – Crêpes

Can I say something? What? This is the blog that I write and I can say what I want? Ok.

I love pancakes. I ate them every single week this summer and never got sick of them. They have a certain je ne sais quoi that is just so satisfying. And now, I would like to say something else, as well as present a proof and offer an opinion.

Europe does everything better. Yes, I said that. And since pancakes are merely a second-rate American imitation of French crêpes, crêpes are better than pancakes. And because I think that second-rate pancakes are so awesome, it follows that crêpes are absolutely bomb. They are je ne sais quoi-ing all over the place. But you probably already knew that because of the above picture.

When Wades went to France this last summer, she came back with a whole bunch of experiences. She saw palaces; she let French boys pay for her snails…she wore heels biking in the rain. Whatever. It was awesome. Anyway, she also came back with a new appreciation for French food. This is to the benefit of my entire family, as you can well imagine.

One of the best parts about the way the French cook is that they cook with their emotions. 1/4 teaspoon of salt? Eh, I’ll just throw it in until I feel like there’s enough salt. I put the recipe for crêpes below as per usual, but feel free to interpret the measurements a bit. Be French for a day. Live the dream. It’s not often you get to feel your way through a baking recipe.

The key to a good crêpe is thinness. You know you are a master when your crêpes are so thin than that they are translucent, Wades says. Actually, don’t try for that. I just made that up. But you still want to try for thin crêpes. You have to move the batter around the pan really fast to make a perfectly round crêpe, too, otherwise…

…this will happen. Very pretty, still tasty, but not masterful.

It’s perfectly all right to turn your crêpes with a spatula, but if you are feeling ambitious, you should go for the flip. Besides looking incredibly authentic, you will probably also look really cute. Look at Wades. There is a hopefulness in her eyes that just kills me.

Once flipped and browned, you can dress your baby up any way you like. I chose Nutella for my first and third crêpe, but in between I slathered one with cinnamon sugar and butter. You could also put on jam or honey. There is really no losing combination when it comes to crêpes.

Au revoir, mes amis,



As written by ma soeur, Wades

1-1/2 cups all-purpose flour
3 eggs
3/4 cup milk
3/4 cup water
1/4 teaspoon salt
3 tablespoons butter, melted

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 then the butter; whisk until smooth. Note: smoothness is ideal for the perfect crêpe, but don’t be bummed out if there are a few small lumps here and yonder; it’s practically inevitable.

Heat a lightly oiled frying pan over medium(ish) heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan in a circular motion so that the batter coats the surface thinly; make sure it’s even. 

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Or, if you’re feeling rather Francais, flip it.


4 Responses to “Pipe Dream #72: To Eat European – Crêpes”

  1. 1 Bert Tisher November 14, 2011 at 11:05 am

    What is wiz ze French?
    Practice your Cherman.
    My mother used to make ‘egg pancakes’ long before we knew anything about ze French. Apple sauce, raisins, etc was the filling. She would roll them and sometimes refry them.

  2. 2 Sharon Hedstrom November 15, 2011 at 12:01 pm

    Let me just say–I love everything about this post. Crepes, Wades, and your amazing French attitude! It made my day. Swoon, Auntie S

  3. 3 devilwriter666 November 17, 2011 at 11:04 pm

    You had burnt it..I would have not put that up there,,

  4. 4 Bao December 21, 2011 at 11:30 am

    I’ve been thinking about crepes lately and I just so happen came across this blog. Love it, it just made my day :) Thanks for the recipe.

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