Crepes are a nice way to keep Valentine’s Day simple, yet warm and genuine. They’re a little different from a typical breakfast or afternoon snack, making them a special treat. At the same time they’re not over-the-top or fussy. They require only a few simple ingredients. While not needed, having the right tools, like a crepe pan and a wooden tapered spatula, does make the process easier.
This recipe is that of Williams Sonoma using their Classic French Crepe Mix. The beautiful Crepe Mix packaging just pulls you right on in, yet buying the mix really does simplify things; fewer ingredients, but a higher price tag. Further below, see our tips for perfecting these crepes.
- 2 eggs
- 2/3 cup water
- 2/3 cup Williams Sonoma Classic French Crepe Mix
- Optional Extras: berries, powdered sugar, nutella, whipped cream, shards of chocolate
- Whisk together the eggs and water in a bowl, then add the crepe mix and whisk until smooth.
- Preheat a crepe pan over medium heat. Coat the pan with a small amount of melted butter. When it begins to bubble, pour ¼ cup batter into the pan. Using a circular motion, quickly tilt the pan so the batter covers the pan bottom before it sets. This amount of batter should form a thin coating; use less batter if necessary depending on your pan size.
- Return the pan to medium heat and cook until the crepe is brown underneath, about 45 seconds. Using a small spatula, turn the crepe over and cook for 15 to 30 seconds. Transfer to a plate.
- Return the pan to medium heat, coat the pan with melted butter and cook additional crepes. They may be stacked and reheated just before serving.
Getting the pan to the right temperature is a little bit of trial and error with this one. It should be hot enough that when sprayed with a little bit of water it sizzles loudly. When you find the right temperature, the heat from the pan will sear the crepe, ensuring that it doesn’t stick to the pan. If you manage to get the temperature just right, you won’t need to butter the pan each time, a small step towards healthy. Though if we’re going big on healthy, plan to serve the crepes with just those berries.
Quick tip on buttering the pan: you can use a paper towel to spread the butter and prevent mottling, or uneven spots on the crepes.
Consistency is key here both in terms of temperature and the amount of batter that goes into each crepe. If ¼ cup batter per crepe works for your pan, then stick to that amount for each crepe. We are going for more science than art here.