I find myself thinking about French foods as I often do when looking for inspiration. I really enjoy the foods that seem so simple, things that anyone could make. Those same things can be elevated with practiced hands and a bit more knowledge. This idea applies to most foods. 

I don’t mean to say that only professionals can elevate things. I’m referring to those committed souls who practice their passions and understand the subtleties. I have found some of my favorite and most talented food creators are those who feed their families not just with the intent of survival but to create joy and memories. Food memories are some of the best parts of our individual stories. 

Crepes are one of these things, which come from Brittany, France. They seem so simple and almost always tasty. I have been trying to remember the first time I made them, and I have absolutely no idea. But I do remember the first time I made an amazing crepe. I knew before I tasted it. I folded it up and handed it to my wife on a Sunday morning. She eyed me suspiciously, noticing the delicate lacey edges, painfully thin and beautifully golden. I quickly finished making the rest of the batch, and they were enjoyed the moment they left the pan with just a bit of powdered sugar on a couple of them. This memory triggered a need to perfect madeleines, but that’s a story for another day.

I had made thousands of crepes by this point in my life that were all very tasty. Years ago at a hotel brunch, I occasionally worked the crepe station, making hundreds of crepes over the weekend. But it was mechanical, and it wasn’t my recipe. I was just following the recipe I was given. It wasn’t until a couple of years later that I took the time to really experiment and find out what I liked about crepes. 

One detail I have learned is the importance of letting the batter sit overnight. Another important aspect is to have an appropriate thickness, as it should be a very thin batter. The final controllable element is the pan, which needs to be well seasoned and preheated. After that, it is just practice. You want to pour just enough to barely cover the pan. 

Powdered sugar is a simple topping, but any fruit, Nutella, whipped cream and chocolate sauce are just a few of the endless possibilities of sweet fillings and toppings. Then there are all of the savory options such as shredded meats and cheese, gravies and sauces, roasted vegetables, cheeses and just about anything else. 

Crepes

Ingredients

• 1 cup AP flour
• ½ teaspoon salt
• 2 eggs
• 1 ½ cups milk
• 2 tablespoons melted butter

Directions

1. Place everything in a bowl. Whisk to combine.
2. Store in an airtight container overnight.
3. Over medium/high heat, stir crepe batter.
4. Ladle onto preheated pan. 
5. Cook to golden brown.
6. Flip. 
7. Cook to golden brown. Enjoy!

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.