Effortless Crêpe

As printed in Napa Valley Life Magazine “Cooking with Karen Crouse” December 2024

Crêpes, the delicate, paper-thin French pancakes, are a perfect base for both sweet and savory delights. Their light, tender texture transforms desserts, entrées, and even leftovers into gourmet experiences. Whether prepared fresh or made ahead of time, crêpes are a true culinary delight—like a holiday wish come true!

My secrets are to add a touch of sugar to the batter for perfect caramelization, and allowing the batter to rest, ensuring your crêpes come out ultrathin and irresistibly delicate. Add them to your holiday menu this season for a touch of elegance and a stress-free option!

Number of Servings: 8 crêpes,
Equipment Needed: Blender (countertop or hand), 8″ or 9″ Nonstick pan, ¼ C Measuring cup or ladle, Whisk, Wide spatula

Ingredients

  • 2 large eggs (room temperature)
  • 1 1/4 C whole milk (room temperature)
  • 1 C all-purpose flour
  • 2 t sugar
  • 1/2 t salt
  • 3 T melted butter (cooled)
  • 1/2 t cold butter (for the pan)
  • Confectioner’s sugar (optional for dusting)

Filling Suggestions
Sweet: Jams, curds, ice cream, Nutella, pie filling, powdered sugar for topping
Savory: Meats, cheeses, sautéed vegetables, eggs & bacon, smoked salmon, or leftovers

Preparation

Add dry ingredients to the blender, then liquids. Blend for 1–2 minutes. Cover and refrigerate for at least 1 hour or overnight.

Preheat  nonstick skillet over medium heat. Melt 1/2 tsp cold butter, swirl to coat, then reduce heat to medium-low.

Lightly whisk the batter, pour 1/4 cup into the center, and tilt the pan to spread evenly. Cook for 45 seconds per side until golden brown.

Stack cooked crêpes on a plate, covering with a cloth.

Folding & Serving

Lay the crêpe flat, add filling on half, fold into a semi-circle, then again into a triangle. Sprinkle dessert crêpes with powdered sugar if desired.

Tip: Crêpes can be made ahead. Cool, stack with parchment, and store in an airtight container in the refrigerator for 2 days or freeze for up to 1 month.

Effortless Crêpe

As printed in Napa Valley Life Magazine “Cooking with Karen Crouse” December 2024

Crêpes, the delicate, paper-thin French pancakes, are a perfect base for both sweet and savory delights. Their light, tender texture transforms desserts, entrées, and even leftovers into gourmet experiences. Whether prepared fresh or made ahead of time, crêpes are a true culinary delight—like a holiday wish come true!

My secrets are to add a touch of sugar to the batter for perfect caramelization, and allowing the batter to rest, ensuring your crêpes come out ultrathin and irresistibly delicate. Add them to your holiday menu this season for a touch of elegance and a stress-free option!

Number of Servings: 8 crêpes,
Equipment Needed: Blender (countertop or hand), 8″ or 9″ Nonstick pan, ¼ C Measuring cup or ladle, Whisk, Wide spatula

Ingredients

  • 2 large eggs (room temperature)
  • 1 1/4 C whole milk (room temperature)
  • 1 C all-purpose flour
  • 2 t sugar
  • 1/2 t salt
  • 3 T melted butter (cooled)
  • 1/2 t cold butter (for the pan)
  • Confectioner’s sugar (optional for dusting)

Filling Suggestions
Sweet: Jams, curds, ice cream, Nutella, pie filling, powdered sugar for topping
Savory: Meats, cheeses, sautéed vegetables, eggs & bacon, smoked salmon, or leftovers

Preparation

Add dry ingredients to the blender, then liquids. Blend for 1–2 minutes. Cover and refrigerate for at least 1 hour or overnight.

Preheat  nonstick skillet over medium heat. Melt 1/2 tsp cold butter, swirl to coat, then reduce heat to medium-low.

Lightly whisk the batter, pour 1/4 cup into the center, and tilt the pan to spread evenly. Cook for 45 seconds per side until golden brown.

Stack cooked crêpes on a plate, covering with a cloth.

Folding & Serving

Lay the crêpe flat, add filling on half, fold into a semi-circle, then again into a triangle. Sprinkle dessert crêpes with powdered sugar if desired.

Tip: Crêpes can be made ahead. Cool, stack with parchment, and store in an airtight container in the refrigerator for 2 days or freeze for up to 1 month.