A Simple Crepe Recipe
Around our house we affectionately refer to these as “Christian’s Corona Crepes.”
The story goes — Christian made these for Jackie one day last school year. She was so impressed she insisted he treat us to his crepes when they came to visit with us in San Diego.
We’re really happy she did!
Christian asked his mom to send the recipe. He then skillfully prepared breakfast for all of us and taught me along the way.
In the process of this “crepe lesson,” I learned:
- Christian is very detail-oriented
- He has had the best luck with Corona as far as this recipe goes
- There can be no lumps in the batter
- Butter is best for greasing the pan
- The metric system is something I wish I knew better
- Crepes are not that difficult to make
- Christian is really tall
- I can’t read Danish
These crepes really are so simple to make and don’t require any special “crepe pan” or other tools. Christian used a non-stick skillet. When I practiced the recipe after returning to Italy, I used these two spatulas to help me flip the crepe. Nothing fancy:
I am looking forward to trying these crepes with all sorts of different fillings, but even just dusted with powdered sugar they are quite a treat!
Christian recommends the sugar in the recipe be reduced if you want to fill the crepe with a savory filling.
I’m thinking a crepe filled with some version of chicken salad would be pretty wonderful . . .