Cinnamon Crepes

I've never made crepes before. I like the stuff, too. I figured I take a chance at trying to make it from scratch. It can't be that hard right? Crepes are the like French version of teh pancake. They're thin like paper but still tastes delicious when toppings are added like syrup or nutella with banana.

The best crepe recipe (here) I found was made by Alton Brown a la Good Eats. I just made some minor adjustments like adding some cinnamon and sugar into the mix as well as cutting the butter down a bit. I know I love butter, but I had too.

So I made the batter and prepared my little skillet. My first couple of tries didn't come out too pretty. The edges kept sticking to the dry areas of the pan and I'd end up tearing them into pieces. ILuckkily I had quite a bit of batter to try again. I ate those straight from the pan. I couldn't resist. Eventually, the more I made, the more I got the hang of it. Swirling the pan and gently flipping them to cook the other side. You have to work fairly quick as these are pretty thin compared to the American version of pancakes where it's fluffy and thick. They cook within seconds. I need a little more practice on the whole swirling trick, but I didn't do that bad.

After I made a good stack of them I drizzled a good amount of maple syrup and prepared myself. I didn't eat the whole batch. I did share. You can add toppings like fresh fruit, nuts, granola, syrup or my favorite...banana and nutella. *drool* Best to serve these babies warm.


Makes around 15 medium sized crepes.

Cinnamon Crepes
adapted from Alton Brown's Recipe via Food Network 

1 c flour
2 eggs
3/4 c milk
1/2 c water
1/4 tsp salt
2 Tbsp butter - melted (plus extra for cooking)
1 Tbsp cinnamon
1/4 c sugar
1 tsp almond or vanilla extract

Combine all ingredients together. (best to keep in the fridge)

Heat a skillet and coat it well with some butter.  Take a lade of the crepe mixture and pour it in the center of the skillet. Swirl the pan to spread the batter to your desired diameter and form into a thin pancake. When the batter looks dry (roughly 30 seconds), flip and cook the other side for an additional 10 seconds.

Remove from the skillet and place on a plate or board and cover with foil to keep them warm.

Serve them alone or with your choice of topping.