Cripes! Crepes!

Sad truth folks, I have never been to France. I have never enjoyed real French crepes. SGS has had crepes made by real French people at the lovely Milwaukee Bastille Days Fesitval, but alas - she has not tried the crepes that I have made.... so no claims on authenticity, just claims on taste (fabulous) and ease of cooking (super easy!!!).

I've adapted this crepe recipe from a couple different recipes that I have read, but the most important and easiest part of the recipe came from Marianne at the unemployed cook, (there is a link over there on the right) and that folks - is making your blender do all the work.

Fabulous and Easy Crepes

3 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon kosher salt
2 Tablespoons butter (Plugra!!), melted
1 Tablespoon sugar
1 Tablespoon rum

Put all the ingredients into your handy blender and let it do all the work for you. Blend for a good minute, scrape down the sides and pulse again. Put the cover on and stick the blender on the counter, away from heat and forget about it for a good hour.

Pulse the mixture again for 30 seconds before you cook them up - just for good measure.

Heat an non-stick pan (whatever size you want your crepes - I like 8") over medium heat. When it is warm, remove it from the heat (I set it on an unused burner) and pour 1/6 - 1/4 cup of the mix in the pan (you can also eyeball it from the blender - you just want enough to coat the bottom of the pan).

Swirl the pan to evenly coat, then cook for one minute-ish, then flip the crepe (don't worry, they are tough little suckers) using a rubber spatula, then cook for another 30 seconds or so - you'll be able to tell when they are done.

Fill them with your choice of toppings - you know, chocolate, nutella, jam, brown sugar and butter (my fave!), be creative!

Note - if you want to make savory crepes, omit the sugar from the recipe and fill with your choice of cheese, etc.

=)