This week I had the pleasure of teaching two really fun classes. One day was French tarts, the next day Crepes. Thanks to the internet, I found a great little crepe maker and spreader just like you see on the Paris streets.

We tried a few different batters. One was way too fragile and the crepes ripped and were impossible to work with. Another way thin and tasteless lacking the texture and taste of the crepes I remember. My students had been experimenting at home and suggested this recipe. We adjusted the milk and didn't use quite as much vanilla as the recipe called for since we were making sweet and savory crepes.

This recipe is perfect. The crepes are beautiful. Crispy edges, no spongy middle, and a fantastic taste. The best part was we were able to prepare the batter and use it immediately rather than needing to wait for two or more hours for the batter to settle and develop.

As many of you know, I've been a little slow to the gluten-free scene. I've written about Cup4Cup before, and I want to tell you, it's amazing. We made one recipe of the crepe batter with Cup4Cup and another with all-purpose flour. There was no difference between our two finished products. If you or a family member/friend need a gluten free choice, you'll love this product. It was invented by Thomas Keller and his pastry chef, Lena Kwak.

Whether all-purpose or Cup4Cup, I know you'll have fun with these. Make a meal with some savory and some sweet.

If you've made it this far, I'll sweeten the deal! Leave me a comment and I'll choose a random winner on Sunday, May 19, 2013 to receive your very own bag of Cup4Cup and a Crepe batter spreader. Good Luck!

To print this recipe, click HERE

Crepes Batter

Ingredients:

1 1/2 cups milk (1-2 T more to thin batter if using Cup4Cup)

3 egg yolks

2 tablespoons vanilla extract

1 1/2 cups all-purpose flour or Cup4Cup

2 tablespoons sugar

1/2 teaspoon salt

5 tablespoons melted butter

Instructions:

In a blender, add together (in this order) the milk, egg yolks and vanilla, flour, sugar, salt and melted butter. Whirl in the blender for about 30 seconds, until smooth, stopping to scape the sides.
Heat a crepe pan or griddle/crepe maker over medium heat, until hot. Coat with vegetable oil or cooking spray. Pour about 1/4-1/3 cup of batter into the pan and tip or spread to move the batter to the edges in a thin layer. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Before folding, spread the crepe with Nutella or make it savory with ham, cheese, chives... the options are endless!

Be kind, and enjoy!