Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Crepes 2
Crepes 3
SHOP THE MAGAZINE
SHOP THE MAGAZINE ANNA, PREMIER ISSUE)
SHOP THE MAGAZINE (2)
  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings

Ingredients

Crepe batter

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 3 cups milk
  • 5 eggs
  • 1 teaspoon vanilla

Cinnamon sugar

  • 1 teaspoon cinnamon
  • 1/4 cup sugar
  • 1/2 cup butter, melted

Preparation

Combine flour and sugar in a large bowl. Combine milk, eggs, and vanilla in separate bowl, and slowly whisk into flour mixture until smooth. Cover and let stand 20 minutes. This is important as it allows the batter to congeal.

To cook the crepes, heat a small, lightly greased crepe pan (my mother used a cast iron skillet; we use the French-style crepe pans available at kitchen supply stores) over medium heat. Pour 1/8 cup mixture onto pan; gently tip pan to spread batter. Cook 2 minutes each side or until golden. Remove crepe to parchment-lined cookie sheet and place in slightly warmed oven for keeping. Repeat with remaining mixture until all crepes are cooked.
 

To caramelize, in small bowl combine cinnamon and sugar. Brush each crepe with melted butter and sprinkle with cinnamon sugar. Return to pan and cook for 30 seconds each side or until caramelized and crispy.