My Dad's Crepes
My Dad made these for me all the time as I was growing up. He sometimes would add minced baby clams to the batter and we would have this for lunch or dinner.
My Dad made these for me all the time as I was growing up. He sometimes would add minced baby clams to the batter and we would have this for lunch or dinner.
- Carbohydrate 44.4288125 g
- Cholesterol 529.36 mg
- Fat 13.1368675 g
- Fiber 1.61137502670288 g
- Protein 21.8031175 g
- Saturated Fat 4.06017625 g
- Serving Size 1 1 Serving (190g)
- Sodium 179.50575 mg
- Sugar 42.8174374732971 g
- Trans Fat 2.272753 g
- Calories 390 calories
Step-by-step
- Mix all ingredients until smooth.
- Add more milk if necessary to form a thin batter.
- Heat a heavy rimmed pan.
- Pour 1/4 cup of batter into hot pan tilting pan so batter will cover bottom evenly.
- When bubbles form, flip/turn over the crepe, cook for less than a minute.
- Serve with your favorite topping.
- Here are some that we use: butter and pure maple syrup, butter and sugar sprinkled over the crepe (I use Splenda instead of sugar.)
- For lunch or dinner fill with your favorite meat(s).
- As a dessert: let your imagination run wild.
- Ice cream and strawberries are very good.
Resting the batter for at least thirty minutes allows the flour proteins to hydrate fully and the starch granules to swell, which directly affects the structural integrity of the cooked product. Without this hydration window, flour particles remain separated from the liquid, leading to a weak structure that tears upon flipping. A thin, pourable consistency is essential; if the liquid resembles heavy cream rather than whole milk, thin it out with additional tablespoons of dairy until it flows freely across the hot surface. Pour a quarter cup of batter into a heavy, preheated rimmed pan and immediately swirl the vessel in a circular motion to coat the bottom evenly before the proteins coagulate against the hot metal. Watch the edges closely for a dry, golden-brown perimeter and small bubbles forming on the surface, which indicate that the bottom has set enough to release from the pan. Flip the round gently and cook the second side for less than sixty seconds, as prolonged exposure to heat toughens the delicate crumb and creates a rubbery chew instead of a tender fold. Fresh eggs contribute moisture and binding power, whereas older eggs lose water content through the porous shell over time, yielding a slightly denser final structure. Maintaining a moderate heat source prevents the butter or oil from burning while ensuring the starch cooks through before the exterior browns excessively.
