This past weekend, as a rare treat, both halves of TSP reunited in San Francisco! We filled the weekend with trips to the farmer’s market, lots of baking, and hours of hiking up the many hills of the city. The baking ventures included taking a stab at the art of crêpes, something that neither of us had attempted before. We definitely learned from the experience, and not every crêpe ended up perfect, but it was a lot of fun!
If you’ve never made crêpes before, don’t be nervous to try. Just read the tips we learned through the process below and have fun with it. Even if they don’t turn out perfect your first time, at least you saved a ton of money by not going to some overpriced crêpery.
Crêpe Lessons Learned
- The first crêpe WILL be a disaster. Just throw it away (or eat it like we did) and move on.
- You don’t need a designated crêpe pan! We used a 12 inch frying pan.
- Swirl batter around the pan as soon as you pour it in. Don’t overthink it!
- Flipping the crêpe with your fingers is easier than using any type of spatula. Just be patient and when the underside is golden brown it should peel up easily.
- Cut the recipe in half…or even fourths. We had so much batter that even after making 12+ crêpes the bowl still looked mostly full!
We chose to fill our crêpes with caramelized apples, mostly since that’s what we had on hand from the weekly Imperfect Produce box. Yes, apples and brown sugar is more of a fall flavor but it was delicious! Of course you can fill yours with any fruit you have on hand. And any filling you choose will almost certainly pair perfectly with some fresh whipped cream on top. We folded ours into the crêpe with the caramelized apples and it did not disappoint.
If you missed our recipe last week, check it out now!
- 3 whole large eggs
- 2¼ cups whole milk
- 190g all-purpose flour
- 30g sugar
- 1/8 tsp salt
- 3 Tbsp unsalted butter, melted
- 1½ tsp vanilla extract
- 2 apples (peeled, cored and thinly sliced)
- 1 Tbsp butter
- 2 Tbsp brown sugar
- Blend all crêpes ingredients together in a blender until very smooth with no lumps.
- Cover and refrigerate for several hours, or ideally overnight.
- To make filling, place butter in small/medium frying pan over medium heat to melt.
- Add in apple slices and brown sugar. Stir occasionally and allow to simmer until apples are cooked and sugar has caramelized.
- To make crêpes, heat a crêpe pan (or large frying pan) over medium-low heat and lightly butter.
- Pour in about 1/4 cup batter and swirl in pan to coat with a thin layer. (the first crêpe will most likely be a mess)
- After the crêpe turns golden brown, flip and cook on the other side for a few seconds to set.
- Continue cooking crêpes, 1/4 cup batter at a time but do not butter pan again.
- When finished, assemble crepes with apple filling and (optional) whipped cream.
Crêpe batter recipe from Zoe Bakes