A busy schedule has not allowed me to cook as much as I want to. On days that I get off from work, I would find myself catching up on writing, which is still work-related, or getting some much-needed rest. However, on some days, I do get a chance to cook something easy and quick for my family.
Yesterday, I had a chance to go back to one of those easy and quick “stove-top cakes” that I unearthed from a recipe that my daughter clipped from the commuter paper, Metro, in 2015.
The crêpe recipe that you’ll find below is very easy to do. You do not need a crêpe maker, but a good non-stick skillet will do! The recipe is also easy to follow as Chef Ricardo said, “…it’s a great way to get the kids in the kitchen.”
Go ahead and essayez-le (try it)! Bon appétit!
(From Ricardo Cooks, MetroNews.Ca Weekend, March 6-8, 2015)
1 cup (140 g) unbleached all-purpose flour
2 tbsp sugar
1 pinch salt
1 ½ cups (375 ml) milk
½ tsp (2 ½ ml) vanilla extract
1 tbsp (14 g) unsalted butter, melted
Softened butter, for cooking
1. In a bowl, combine the flour, sugar, and salt.
2. Add the eggs, ½ cup of the milk and the vanilla and whisk until smooth.
3. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.
4. Preheat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush it with butter. Check the consistency of the batter before pouring it on the skillet.
5. For each crepe, pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the entire bottom of the skillet.
6. When the edge peels off easily, flip the crepe with a spatula. Continue cooking for about 10 seconds and then remove from the skillet.
7. Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm. Delicious with maple syrup or blueberry sauce.
Merci beaucoup, Noelle Saplala, for some of the photos you took!