I think I've realized something: crepes are actually really forgiving to make. When you start to think about it, you tend to worry about everything from getting the batter right to how you have to twirl the pan just so, and, most importantly, how you'll flip these delicate, thin pancakes without breaking them. All fair considerations but from my experience, it's never as hard as you feared. So don't think too much about it and just go ahead and make some crepes!
You don't need special equipment. If you have a blender, great! You can whiz the batter up in seconds. But if you don't have one, a large bowl and whisk will do just fine. There's also no need for a crepe pan; a trusty non-stick skillet works perfectly well. And even when it comes to recipes, there may be some variations - some calling for a bit more liquid ingredients than others - but they tend to work. I may not be an expert but I've made crepes with low-fat milk and water, chocolate ones, and now this fairly classic small-batch recipe, all with ease.
There are tips for higher crepe-making success that I've read and followed, including...
- Straining the batter through a fine mesh sieve
- Letting the batter rest overnight (or at least a few hours) before cooking
...but even if you don't have time to do those things, many people will attest that you don't need to and your crepes will turn out just fine.
And the neat thing is that crepes are also a good make-ahead. For example, I made my small batch of crepes on Friday afternoon. I stacked them on a plate (I didn't even put wax paper in between; they don't stick together) and refrigerated them. Next morning, I simply warmed each briefly in a hot, dry skillet, then filled them and served them up for breakfast on Saturday. Making and enjoying crepes at home seems "fancy" but it's really quite easy.
And if you're looking for a recipe that makes a few crepes - 5, to be precise - this is what we have here. It can feed two people nicely or three if you need to stretch it.
I made sweet crepes, filling a couple with chestnut cream and with Nutella chocolate-hazelnut spread. Somehow, having crepes for breakfast made a foggy, dark morning a little more cheerful.