My Husband the Crepe Maker

I do about 99.5% of the cooking in our household, so when I get cooked for, it’s a big treat. So this morning, when I heard the delicate whisper “Do you want crepes?” it made my heart sing. Lindi’s crepes are 100% delicious, easy to make, and just seem fancier than than the old standard American pancake.

INGREDIENTS
(makes about 10 crepes)
1 1/4 c. whole wheat flour
1 1/2 c. almond milk (we don’t normally keep real milk in the house, so if you do have a good whole milk, I would use it – but make sure to skip the half and half!)
1/4 c. half and half
2 eggs
1 tsp. salt
2 tbsp. extra virgin olive oil

1. Place all ingredients except oil in a large bowl & mix with an electric blender (to get the batter nice and smooth).

You want a very thin consistency, unlike pancake batter. It should be thin enough that it will roll right off a utensil.

2. Heat your lightest pan (you’ll need it light so you can easily toss the crepe in the air!) on medium high. Add 1 tsp. oil to the pan and swirl to coat the entire pan surface.

3. When the pan is hot, use a 1/4 c. measuring cup as your pouring device and pour the batter on the pan while you are holding it in the air. Swivel your wrist in a circular motion so the batter flows into a circular shape:

4. Put the pan back on the stove and let the batter cook for a few minutes; until browned and bubbly.

5. Take a spatula and run it under the edges of the crepe. You want to loosen it from the pan so that you can flip it with ease.

6. Take the pan off the stove and use a forward and upward flick of the wrist to toss the crepe high into the air (this might take a few practice crepes, but you’ll get the hang of it!)

7. Place the pan back on the stove and cook for another minute.

The crepes should be nice and brown on both sides.

8. Repeat steps until you run out of batter and make sure to put a tiny drop of oilve oil on the pan in between each crepe.

Here’s our regular crepe spread; scrambled eggs, feta cheese, preserves, honey, and lots and lots of sriracha. (someone could not control themselves until after the picture was taken!)

We mix and match to make savory crepes:

…and sweet ones:

pure breakfast bliss!

After having 3 crepes each, we decided that this recipe need to have a warning label attached to it: DO NOT DRIVE HEAVY MACHINERY AFTER EATING THESE CREPES, MAY CAUSE DROWSINESS! Seriously though, like most good comfort foods, these crepes make you want to take a nice long cat nap. Good? Bad? WONDERFUL!

Does your spouse have a special recipe up their sleeve?

-Kat

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13 responses to “My Husband the Crepe Maker

  1. The only thing my 99.9% non-cooking husband makes is waffles. We only have them a few times a year, and they’re sooo good… but mainly I think because I don’t have to make them. The crepes look delicious, especially with the variety of fillings.

  2. trust the process!! this is my favorite website! french onion soup is my favorite thing to make and eat in the world!! this website was made for me in a heavely place called kat and lindy’s love nest!
    a goshdarn inspiration for both food and love! i know, im being a bit effusive here, but i can’t stop myself… i just love it!!
    can’t wait for breakfast party!

    • I did say something to that effect didn’t I, that I was going to make crepes for a breakfast party? Well, I look forward to it!!

  3. Hi Kat, My husband and I are old, Maryland friends of Lindi’s. I am really enjoying your blog. I never imagined Lindi to be a crepe flipper! Nice to meet you.

  4. The crepes look good. Where can I buy oil that comes in a sea salt container?

  5. Jenna and I just made your crepes, but we’re using olives and manchego cheese for the savory filling and bananas and strawberries for the sweeter one. 1/4 cup batter seems a little skimpy for a decent sized crepe…we eyeballed it at 1/3.

  6. Whew! I’m glad I got one of you chefs…. 🙂 S is a big time roaster of vegs, makes the best chunky egg salad on the planet (wasabi mustard!) And now we have a website full of sisterly advice for future culinary adventures. Love it!

  7. Oh yeah.. that’s the overload of carbs talking when you want to take a nap after a meal.

    Facts aside, crepe are fantastic. My morning combo: crepes with butter+lemon juice+honey.

    Loving that pan and the skill of course.

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