When I was an undergrad there was this great food truck on campus that sold nothing but crepes both sweet and savory. The place was fast, cheap, and delicious. Since leaving Philly I’ve always wanted to find a new go to crepe place but sadly I’ve yet to find a great place. Over the past 2 weeks I did try out 2 very good places. In Washington, DC I went to Point Chaud Café and in Alexandria I went to Fontaine Caffe, both were good but a bit pricy. I began to wonder how hard can it be to make crepes? I mean they are just thin pancakes. So I found a recipe from Alton Brown and made some minor modifications.
Note: You need to rest the batter for at least 1 hour in the fridge but it can stay in the fridge for up to 24 hours
- 2 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- ½ cup water
- 1 cup AP flour
- 3 tablespoons melted butter for batter + 2 tablespoons to cover pan
Fillings can be whatever you like, I had frozen strawberries, nutella, and some black raspberry jam.
- In a blender combine the butter, eggs, milk, water, and vanilla extract. Blend for 1 min until the egg yolks break. Then add he flour and blend for another 1 min. Store the mixture in the fridge for at least an hour to chill.
- Using a small ladle pour the batter into a small non-stick pan that has been well buttered. Pour the batter into the middle of the pan and move the pan around to evenly spread the batter across the pan. Cook the crepe for about 40 seconds then flip. Cook the second side for 30 seconds. I found it hard to flip the crepe without removing it from the pan onto a plate then putting it back into the pan.
- Fill the warm crepes with your choice of filling and enjoy. The made crepes should be stored with wax paper between crepes to prevent sticking and can stay good for 8 days in the fridge and 30 in the freezer.