I don't know why, but I think this recipe comes together even more easily than "blender crêpes"...maybe because you only have to clean a whisk and a bowl, rather than a blender. I'd never considered starting with just the eggs and flour. Now, I won't do it any other way. I add the liquid when the eggs and flour are starting to get thick, just before they clog up in my whisk.
I was well into my meal at the 30 minute mark. Hurrah!
As with pancakes and eggs, the secret is really your pan: getting a good cooking surface (not too much fat on it) and the right temperature. Practice makes perfect; as as you do them, you'll get the hang of these things. The French chef who taught me how to make crêpes insisted that you don't need a spatula-you can use your fingers if you're nimble enough. I tend to agree. A splash of liqueur (think Grand Marnier, though I enjoy using lychee myself) or rum in your batter adds flair to dessert crêpes.
The "icing on the crêpe," so to speak, is that this recipe is so flexible: you can make dessert crêpes, dinner crêpes filled with any number of wonderful things, or even use the recipe as the base for blintzes.
25 users found this review helpful
May 1, 2007