homemade crêpes

like a mille crêpe

Along with welcoming me into her home, Therese taught me how to make crêpes! She seemed to have the recipe memorized since their family eats them pretty often (wouldn't you?). Of all the things I'd dreamed of doing in France, learning to make crêpes from a French woman was at the top of my list. I can hardly believe I was lucky enough for this opportunity and I can't wait to try these at home.

oil
utensils

crêpes à la therese
Note: This recipe was for 8 people, each eating about 3-4 crepes. In most cases, you'll want to split the recipe in half... but I won't judge you if you don't.

500 grams (~ 4 1/2 cups) flour
10 eggs
pinch of salt
one tablespoon of oil
1-2 tablespoons of sugar
1/2 liter (~2 cups) beer
1 liter (~4 1/4 cups) milk

Mix the flour, eggs, salt, oil, sugar and beer together. Once combined, add milk and mix for about two minutes. Place a greased pan onto the stove at high heat. Ladle the mixture onto the pan and let the batter smooth over so that the entire surface is covered. Use a crêpe or an offset spatula to partially lift and check the bottom of the crêpe as it's cooking. Once the edges begin to brown, flip the crêpe (try to stick the spatula underneath the middle when you flip it). Let it cook for another minute, or until the bottom is golden brown. Add more oil or butter before making each crêpe. Stack crêpes together on a plate to keep warm.

Serve with whatever your heart desires. (I'm sure it'll be delicious).

eggs
therese + ty
secret ingredient
ingredients
work station

It was pretty clear that Therese was a crêpe expert, so she and Ty cooked the crêpes with two pans to cut the cooking time in half. In case you're feeling adventurous, here's how to cook crêpes at double-speed.

gas stoves are better
double pan

1. Use two stove burners- the first at high heat and the second at medium-high heat. Place greased pans on each burner.
2. Add batter to the first pan at high heat.
3. Allow the bottom to cook.
4. Flip the crêpe.
5. With one hand on each pan, return the first pan to the second burner at medium-high heat, then take the now-hot second pan and ladle batter in. Place on the high-heat burner.
6. While the new crêpe is still cooking, take the first (finished) crêpe off the pan and begin stacking the crêpes on a plate.
7. Repeat until you have no more batter left.

my first attempt
simple, delicious
some of the toppings
the last blissful bite