04 May 5 Tips for Mother’s Day Crepes
Mother’s Day is this coming weekend. The daffodils are blooming, the trees are in bud, yet the stress level is rising. What can you do to make Mother’s Day special without breaking the bank or destroying your self-esteem? Crepes.
If I had a cape, I’d don it. Instead, I’m tying on my apron and heading to CTV to show you how. I’ll be on News at Noon cooking up a batch of classic crepes that will impress everyone, yet will leave you relaxed enough to enjoy the meal.
5 Tips for Mother’s Day Crepes
You don’t need to be a seasoned cook to make beautiful crepes. Follow these steps for a stress-free breakfast or brunch.
- Make the batter the night before: Crepe batter needs to rest for at least a half hour, but who has time for that in the morning? Let the batter rest while you do. Make it at night, pop it in the fridge and you’re already half way there.
- Caffeinate while the batter sits: Whether you make the batter the night before or in the morning, it needs time come to room temperature or rest. In the meantime, have a leisurely coffee, whip the cream or give Mom shoulder rubs.
- Use a small non-stick pan: You don’t need a special crepe pan, just a small non-stick pan. A 10-inch crepe is hard to flip, so if you don’t have the recommended 8-inch pan, go smaller. The crepe will work. Just use less batter. As a bonus, you can eat more without guilt.
- Don’t expect perfection the first time: The first crepe is always sacrificial. It won’t be perfect but it will taste fine. Think of it as a test run to know how hot the pan is and how long this batch of crepes will take. You can even nibble on this reject as you churn out perfect crepe after perfect crepe.
- Make the most of the presentation side: The first side you cook is going to be golden and gorgeous. The second side will be paler, less enticing. You’ve done nothing wrong; that’s just how crepes work. When serving, fold the crepes so the pale side is on the inside and the golden side is on the outside. They will look as good as they taste.
- 1 cup 2 % or whole milk, at room temperature
- 3 eggs, at room temperature
- 2 tablespoons melted unsalted butter, plus more for frying
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- ⅛ teaspoon fine sea salt
- 1 tablespoon granulated sugar or vanilla sugar (page 000)
- Whipped cream
- Maple syrup
- Fresh fruit
- Confectioners’ sugar, for sprinkling
- In a small bowl, whisk together the milk, eggs, melted butter, and vanilla.
- In a medium bowl, combine the flour, salt, and granulated or vanilla sugar. Gradually whisk the milk mixture into the flour mixture. The batter will be the consistency of table cream. Let the batter rest at room temperature for 30 minutes. (You can make the batter the night before. Just cover with plastic wrap and refrigerate. Allow the batter to come to room temperature before cooking.)
- Once the batter has rested, heat an 8-inch non-stick skillet over medium heat. Brush with a bit of melted butter for the first crêpe. Pour 2 to 3 tablespoons of batter into the pan and tilt the pan in a circular motion so the batter covers the bottom in a thin layer. Cook for 45 to 60 seconds, or until the edge of the crêpe is brown and flecked with tiny bubbles and the middle looks dull. Turn the crêpe and cook for 30 to 45 seconds. The second side should be cooked but will not be as dark as the first side. You may or may not need to brush the pan again with butter for subsequent crêpes. (Consider the first a test crêpe. By the second or third, you will be turning like a pro.)
- Place the crêpe pale side up on a plate. Fold it in half and then half again to form a wedge. Add a dollop of cream. Spoon some of the fruit over the crêpe, drizzle with maple syrup and dust with confectioners’ sugar. Serve immediately.
- Plain leftover crêpes can be stored between sheets of waxed paper and refrigerated for up to 4 days. Reheat in a hot skillet for a few seconds, fold, top, and enjoy.