It's a Moire Soiree
First of all, its fun to call them "Creeps" or to fake a french accent and pronounce it "Kweps". Having said that, here's how to make them:
1 Cup Flour
4 Eggs
1 and 1/2 Cups Milk
3 Tbsp. Melted Butter
3 Tbsp. Honey
1 tsp. Vanilla
Pinch Salt
1. Beat the eggs, then mix in the flour.
2. Blend in everything else.
3. Spread the batter very thinly onto a non-stick cooking surface of about 350°. When the crepe has solidified, flip it over and brown the other side. Makes about 10 eight-inch crepes.
Some things to remember:
Crepes are way better than pancakes. In every way. They are easier to make, they taste better, they're fancier, and they don't soak up syrup like a sponge.
Unlike pancakes, the batter makes even better crepes if you let it sit in the fridge for 24 hours. I have no idea why this is.
This recipe is a SECRET recipe, according to the guy who gave it to me. That's why I'm publishing it on my unpopular personal blog rather than on my internationally acclaimed award-winning professional blog which I write under a pseudonym.
These crepes are also good with savory foods. Make an extra large one into a sandwich wrap, using the crepe like you would a tortilla.
This is the best pop-culture crepe reference in recent years.
4 comments:
Ha! That was a great clip - did you see 30 Rock's Kenneth in the background?
CREPES! They really are the best. Thanks for reminding me about them however I actually would submit that one of their worst features is not being able to soak up as much syrup - the thing is I love syrup.
Thanks for the recipe. And for the clip.
we are also big crepe fans. they are especially good on Sundays.
I'm always on the lookout for a superior crepe recipe. Thanks for the tip.
And I agree with kel. Sunday crepes are the best kind of crepe. Any other crepe is number two or lower.
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