One of my favorite indulgences in Paris is a crêpe. I love warm crêpes, smothered with gooey Nutella that you can buy from a street vendor who works his magic right before your eyes.
After returning home from my last trip to Paris, I set out to find the perfect crêpe recipe. Here’s one that’s both easy to make and as close to the French original as you can get at home. Fill your crêpes with this warm blueberry sauce and dust with powered sugar for an amazing Sunday brunch.
The Perfect Crêpes
Makes 12 7-inch crêpes
3/4 cup of milk
1/2 cup of water
2 large eggs
1 cup of all-purpose flour
3 tablespoons of unsalted butter, melted, plus additional melted butter for the pan
Pinch of salt
- Place the milk, water, eggs, flour, melted butter and salt in a blender in the order given. Pulse until blended, scraping down the sides of the blender container once. Refrigerate batter at least 1 hour and up to 48 hours. (This allows the bubbles to settle out so the crêpes are less likely to tear during cooking.)
- If the batter has separated during refrigeration, stir it gently to blend. Because each crêpe needs to cool individually on a plate, set four plates (7 inches in diameter or larger) on a countertop, ready and waiting to receive the just-made crêpes.
- Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly. Heat over medium-high heat. Remove from heat and pour a scant 1/4 cup batter into hot pan quickly swirling pan to coat the bottom of the pan with batter. Return to heat and cook until lightly browned on bottom and crêpe flips easily, about 30 seconds. Using a thin pancake turner or heatproof spatula, flip crêpe and cook about 30 seconds more.
- Slide crêpe out of pan and onto one of the plates. Repeat with remaining batter, buttering pan only if necessary. (Reduce heat to medium if crêpes brown too quickly.) Once you’ve made four crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan.
Recipe from The Bonne Femme Cookbook by Wini Moranville.
Makes 3 cups of sauce
3 cups of fresh or frozen blueberries, divided
1/2 cup of water, divided
1 cup of orange juice
1/4 cup of sugar
3 tablespoons of cornstarch
- Place a medium saucepan over medium heat. Add 2 1/2 cups of the blueberries, orange juice, sugar and 1/4 cup of water. Stir to combine. Bring to a boil.
- Dissolve cornstarch in remaining 1/4 cup of water. Add to sauce mixture and stir to combine. Continuing to stir, bring back to a boil. Reduce to low heat and let simmer for 3 minutes.
- Add the remaining 1/2 cup of berries and stir until berries are completely heated. Serve immediately as a topping over crêpes or as a filling.
Recipe from World of Crepes.