Petite Chefs part Deux

Our little chefs came for crepes on Wednesday!

I love how there is nothing to crepes after you get the hang of it, and I also love how they can be savory or sweet. The ingredients could not be simpler, (just eggs, flour, milk and water) and they’re so thin and lacy, definitely a fun change from pancakes. I think we’re going to try them again on Sunday. They’re done almost the instant they hit the pan.

For fillings we had fresh fruit, peanut butter, and Nutella (ohmyheavenlystars) and our savory fillings were pretty simple as well. Some scrambled eggs, ham, tomatoes and shredded cheese.The plan was to have them do their savory crepe first, and then a sweet one. They ate them! Here is the proof!

You never know with kids, right? Liesl put approximately 1/4 cup of Nutella on hers, ha ha. If only, right??They’re a bit tricky to make ahead, however. I made a bunch the night before and stored them in the fridge between layers of wax paper. They were fine that way. But before the party I put them on their individual plates and put the warmer on in the oven. Just so I wouldn’t be standing over the stove the whole time. I thought I could already have them plated, and could just hand them out warm and ready to go! Bad idea. Crunchy crepes are not a thing! Wish I had gotten a picture of that disaster, lol! Fortunately the recipe makes at least 10-12 crepes so we had plenty still left in the fridge. And I was still able to crank some out while they were filling their savory crepes. Plus the children liked seeing the batter hit the pan and watching it swirl around. It all turned out for the best! So, you know, we all lived happily ever after 😉

Here is the recipe I used, modified from the WIlliams Sonoma website!

1/2 cup water

3/4 cup milk

1 cup all-purpose flour

A pinch of salt

2 eggs

Melted unsalted butter for greasing pan`

Combine all ingredients in the blender, chill for an hour. Get your pan nice and medium-hot. Melt your butter. Pour a 1/4 cup in the center of the pan and swirl it around immediately, paying attention to your edges, try to make them as even a thickness as the middle. This may take a little practice! It only takes about a minute, then flip them over for 30 seconds, and you’re done! I used a small, shallow frying pan. Smaller is better for easier flipping! Happy crepe-making, Cherie!



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