By: Sophie Johnson & Addison Strack
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
Recipe:
- Whisk the flour and eggs.
- Gradually add the milk and water.
- Scoop the batter onto a hot griddle, make sure it is a thin layer.
- Cook until lightly browned on the bottom.
- Flip and continue cooking until done on both sides.
Toppings:
- fruit (blueberries, strawberries, banana, apple), chocolate chips, Nutella, peanut butter, whipped cream, caramel
Review:
These crepes were so simple to make, yet so good. The recipe was fairly easy, with minimal ingredients that you probably already have in your house. There also aren’t a lot of steps to follow, so there’s less chance of making mistakes. We have a couple different topping recommendations, but you can add almost anything you want to these crepes. The crepe itself doesn’t have an overpowering flavor, and it isn’t sweet like a pancake, so you aren’t limited to only sweet toppings.
Our favorite topping combination we tried was Nutella and strawberries. This is a very common topping that is put on crepes, so of course we had to try it. After trying it, we understand why it is so popular. The crepe is on the more savory side, so it helps to balance out the sweetness of the Nutella.
Another combination of toppings that we tried was peanut butter, banana, and chocolate chips. The combination was really good, but we ran into a small problem. We found that since the crepes were on the thinner side, it made it difficult to have multiple toppings. If we added too many toppings, it caused the crepe to tear and break, making it more messy to eat. If you don’t mind the mess though, we definitely recommend this combination. To help to avoid the mess, next time we agreed we would try adding chocolate sauce instead of chocolate chips. This would make it so that you still have the chocolate flavor, but less ingredients for the crepe to hold.
We also tried the combination of apples and caramel since it is fall. This combination was okay. It was good, but we both agreed there were a couple of things that could have helped to improve it. The texture of the apples were more crunchy, and we again ran into the problem of the crepes tearing. Next time we agreed that we would cook down the apples so the texture paired better with the texture of the crepe, and there would hopefully be less tears and breaks. We used a caramel sauce which worked well with the crepe texture and flavor. We also think that it would taste even better if we added some cinnamon to add more flavor to this combination.
One final combination we tried that was very simple was blueberries and whipped cream. This combination was good, and we don’t have any improvement ideas. The whipped cream was really good on the crepes, and we agreed you could have added whipped cream to almost any of the combinations and it would be really good.
While we were making our crepes, we found that it was difficult to make the crepes thin enough without them tearing when we flipped or removed them from the pan. To avoid this, we tested some different oils in the pan to see which one helped with this problem. Butter worked the best in this situation because we were able to make the crepes thin without them tearing. When you are adding butter to your pan, make sure that it covers the entire pan when it’s melted down, and this will greatly improve this problem.
This recipe was great, and we would recommend it to anyone who wants to try crepes. Next time we want to try this recipe with savory toppings. We think that it would be interesting to try to use the crepes as a substitute for a tortilla and make burritos with the crepe.
Overall we would rate this recipe a four out of five, and we would definitely make it again.
Link to recipe: