I thought crepes would be incredibly complicated, but they are in fact just milk, flour and eggs! I’m sure there are plenty of other ingredients (i.e. sugar) that some people add to this recipe, but I was taught that one should start at the very beginning (it’s a very good place to start). So I kept it simple:
Now came the hard part. I wasted one entire batch of batter attempting to swirl the batter evenly in our cast-iron skillet. The trouble is the batter starts cooking as soon as it hits the pan, so make sure you have a strategy. I didn’t need much butter, just a light greasing of the pan and about 1/3 cup of batter did me just fine. 🙂
After several tries, I finally found my swirling sweet spot. Hours later, I read that an easy way to make it even is to tilt the pan and pour the batter in on an incline — if anyone has tried this, please let me know if it works!
As soon as the batter starts to bubble, flip-eems around and cook the other side. Afterward you can set them aside until you have as many as you need.
When it’s time to build the crepes, turn the pan on very very low and lay your crepe down, throw on your toppings and fold hot-dog, then hamburger (the nineties kids know what I mean).
The time had come to attempt the crepe of all crepes. The one I had placed up so high on a pedestal, I was bound to be disappointed, right? WRONG! I had seen this done so many times, I knew all of the components. I knew the order the ingredients needed to go in and what sorts of dressings topped them. It went crepe, bleu cheese, pears, honey, walnuts, balsamic, then arugula.
And it was delicious! I’ll have to work on my crepe technique, but the integrity of the crepe was there. I considered this a huge victory and I intend to enjoy this for lunch every day this week because me and this crepe? We’re married. What’s your crepe soul-mate?