Crêpes

About

I know these aren’t the typical crêpe that you’ll get ordering at a restaurant. However, for me this is what I grew up eating. I think it’s a recipe that comes from Quebec though I’m not 100% certain.

For an authentic recreation they should be topped with peanut butter lightly spread across the entire crêpe and maple syrup drizzled overtop.

Preparation

Using a spoon, mix together the flour, milk, and egg. You can use a whisk, but you do not want to introduce too much air or gluten development into the batter. These are not supposed to be fluffy.

When the mixture has no more lumps you’re ready to go. You can also do this the night before and refrigerate. I believe this provides a more even cook the next day.

Cooking

You’ll need a frying pan — the thicker the better for keeping a consistent heat — and peanut oil.

1. Add oil until you have approximately 1/4” of oil.
2. Heat on medium-high until the oil is shimmering, approximately 350°F. A wooden spoon should bubble, or you can put a tiny drop of batter to see if it bubbles.
3. Bring the heat down to medium.
4. Ladle the batter into the pan, spreading somewhat thin. One ladle is usually enough for a medium-sized pan.
5. Once the bottom edge of the crêpe is turning golden brown, flip it carefully.
6. Once the other side is also golden brown, remove onto a paper towel to drain the excess oil.
7. Serve — usually round-robin style as they’re freshly finished. Typically the person eating the crêpe tops it the way they want.

I’ve had some success keeping a warmed oven to make batches of these to serve all at once. Your mileage may vary.