My first encounter with crepes was 9th grade French class. We ate them with some butter and powdered sugar, then with some Nutella, identifying each flavor an ingredient en français. I was in heaven.
In high school, my friends and I would have “crepes party,” making plates stacked high with paper-thin crepes to fill with Nutella, strawberries, bananas or sugar.
In January, I was reading through a list of food holidays. I got all excited that today was National Crepes Day, and came up with a crepes recipe with strawberry chai sauce. Last night, I went to confirm and saw that it is indeed National Crepes Day…in France. I probably should have noted that before putting the day on my calendar. So to all my French readers, Happy Crepes Day! To everyone else, make these this weekend, even if you aren’t French. You won’t regret it.
These sweet crepes can be served for breakfast or dessert. Fill with strawberry chai sauce (recipe follows), Nutella, or butter and powdered sugar. For a savory version, remove the sugar and add a pinch of salt and another tablespoon of flour.
- 3 eggs
- 1 cup skim or low-fat milk
- 3 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
- 1 cup unbleached all-purpose flour
- Whisk all five ingredients together until smooth. The batter should be very runny. Cover and refrigerate for at least an hour. It sounds like a long time to wait, but if you don't, there will be too many bubbles and your crepes will tear when you flip them.
- Preheat a greased griddle or skillet over medium-high. Pour a little under 1/4 cup of batter into the center of the pan, then lift and swirl the skillet in a circular motion to spread the batter. Do this quickly before the batter begins to set.
- Nudge the edges of the crepe with a spatula. This will make it easier to get the spatula underneath the crepe to flip it.
- After about 40 seconds, peek under the edge of the crepe every 20-30 seconds. If it is beginning to brown, it is time to flip. Carefully slide a spatula under the center of the crepe and quickly flip. Cook for another minute or so both sides are slightly firm. Remove to a plate.
- Repeat with remaining batter. You may need to re-grease the pan after every few crepes.
- Serve warm with your favorite fillings.
Make Ahead and Storage
Batter can be made up to 48 hours in advance. Cooked crepes can be covered tightly with plastic wrap, then reheated on a griddle or skillet for a few seconds on each side before serving.
- 10 ounces frozen sliced strawberries (about 2 1/3 cups)
- 2 tablespoons teaspoon lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons instant chai or ground chai tea
- 3 tablespoons unsalted butter
- Toss the strawberries with the lemon juice and sugar in a small saucepan. Heat over low until the strawberries are defrosted and warmed through. Add the chai tea and the butter, stirring until the butter is completely melted. Serve warm in crepes or over pancakes or waffles.
Make Ahead and Storage
This sauce can be made up to 5 days in advance. Cover and refrigerate, then reheat just before serving.