Crepes Fines Sucrees

This is another recipe that I thought needed some new pictures. Crepes aren’t much more effort than pancakes, but I like them so much more. You can fill them with whatever you like; my favorite is nutella and strawberries.

I thought we needed something special for breakfast over the weekend, and crepes immediately came to mind. I’ve never made them before, but I’ve definitely made a lot of pancakes. I pulled out my copy of “” and I took Julia’s basic dessert crepe recipe.

Crepes inspired from “Mastering the Art of French Cooking” by Julia Child, Louisette Bertholle, and Simone Beck

1 cup milk

1/2 cup water

3 egg yolks

1 tablespoon sugar

3 tablespoons Triple Sec or Grand Marnier

1 1/2 cups flour

5 tablespoons butter, melted

Place all the ingredients in a blender and blend until combined making sure to scrape down the sides as needed. Let it rest in the fridge for 2 hours if possible, up to a day.

Using a little butter or vegetable oil, just enough to very lightly coat the pan, pour a 1/4 cup of the mixture into the pan and swirl it into one even layer. This must be done quickly before the batter sets, and you need to have the heat down pretty low. I pick the pan up off the heat when I do it so that I can tilt to swirl. Once it starts to bubble up and become slightly browned on the bottom, it’s ready for a flip. 1 minute on the other side and it’s done. Fill with anything, we used nutella, peanut butter, nutella with strawberries and bananas, and lemon curd. And we even tried 2 with cheddar and pecorino and they were fantastic!