Crepes are just so dang good, right?
I mean, have you ever heard anyone say, “Meh, crepes…” shrug…
No, I don’t think you have. I haven’t anyway.
Crepes are like fancy pancakes that you can fill with just about whatever you want. You can make them dinner, or dessert, or breakfast…even brunch or lunch.
Crepes are versatile that way. They’re laid back, they do what you wanna do.
As I tasted the first one, I thought, “WHY DON’T I MAKE THESE ALL THE TIME????”
My thoughts were yelling they were so good. All caps.
Then I figured out why…
…I CAN’T STOP EATING THEM.
Seriously, I just shoved like 6 in my face.
Roll one, take it’s photo, devour.
That’s what I did.
I wrapped up the rest and stowed them in the far reaches of the refrigerator.
I mean, I do want to save some for Sean…plus I want to save me from myself and my insatiable need to eat ALL OF THE CREPES EVER.
I have a problem.
A delicious problem.
So, I was definitely watching Mad Hungry on TV the other day and saw Lucinda Scala Quinn make these. Then, I saw that Deb from Smitten Kitchen made crepes too. Then, I needed crepes. That is the story of these crepes…super thrilling. I used the Smitten Kitchen recipe, except less honey.
As for the ricotta, I made it! I used Tracy from Shutterbean’s recipe. It is solid as cheese curds…which is to say, mighty solid. I used fancy-glass-bottle milk and cream from Calder Dairy here in Michigan. I am so glad I splurged on it, that stuff is darn good pre-cheese AND post-cheese.
To fill, I just spooned some of that crazy-good ricotta into the crepe, sprinkled with a little plain-old granulated sucre, squeezed a little lemon over it, and rolled it up. I did this 6 times before I, painstakingly, stopped myself.
2 Tablespoons unsalted butter, melted and cooled to room temperature
1/2 cup milk
2 large eggs
1/2 cup flour
big ol’ pinch of salt
a few gratings of nutmeg
2 teaspoons honey
Using a blender, an immersion blender (my choice), or your sick whisking skillz, combine all of the above ingredients and mix until you have a smooth, thin batter. Place batter into a vessel and cover with plastic wrap. Refrigerate for 1 hour to 2 days.
Heat a medium non-stick skillet over a medium flame. If you have a crepe pan, use that. Brush the heated pan with oil or butter and pour in about 1/4 cup of batter. Swirl the pan to coat thinly and evenly. Allow the crepe to cook for about 2 minutes, flip, and cook another 10 seconds or so. Transfer to a plate, repeat until all the batter is gone.
Crepes can be eaten immediately, smeared with whatever is edible and delicious, OR you can wrap them up and store in the refrigerator for a few days. Just reheat in a skillet.