February 2, 2015
For those of us who studied abroad or have visited Paris, we know the fucking wonders of the crepe. Dainty, thin, and able to hold anything from cheese and ham to fucking Nutella and fruit (yasss), the crepe is an essential part of any betch's diet when she’s abroad.
But like, now you’re home. And you miss those thin pancake-pastries and their delicious fillings. So obviously we compiled a foolproof way to make your very own crepes at home. Feel free to eat a pile of these tonight during The Bachelor instead of the usual cheese/wine/nacho fix you frequent.
There are some arguments when it comes to making these tasty crepes, so we settled it by finding out what Martha would do. In a blender, combine the flour, sugar, salt, milk, eggs, and butter. Puree the mixture until smooth and bubbles form at the top, then let the whole thing sit at room temperature for at least 15 minutes or as long as it takes you to stalk your Insta feed through yesterday morning.
Heat a 12-inch (or just large) skillet over medium and lightly coat with butter. Add 1/3 cup of the batter so that it totally covers the bottom of your skillet. Cook it –pancake style – until the underside is golden brown – about 2-3 minutes. HINT: when you check the underside, be fucking gentle otherwise you’re going to have a torn crepe and Parisians everywhere will think you suck.
Loosen the edge fucking carefully with a rubber spatula and – using your fingers to kind of hold it – flip the crepe, cooking one minute more. When done, slide the crepe out of the skillet onto a plate and repeat the process. HOORAY. Also add more butter to your pan as needed unless you want your crepes to stick.
This will take some fucking practice, but once you have Martha’s instructions down you can fill your crepes with all kinds of goodness. Think: