Cade is the best crepe maker I’ve ever been married to. Ok, he’s the only crepe maker and I highly doubt that these are hardly anything in comparison to those across that great big ocean, but we love them and wanted to share our recipe for golden crepes.
If we make them the way Cade and the girls eat them we tend to cut down on the sugar, but for the basic version it’s in there so that I can eat mine plain and they are still sweet enough.
The thing to remember with crepes is that the first one usually is awful. I don’t know why, but I’ve even heard Mario Batali say it so I know we aren’t alone in thinking that. Otherwise, it’s all about practice to twirl your wrist and coat the bottom of the pan with the pancake. We just use nonstick spray but the golden version needs butter to create more flavor and color. Choose to do it however you would like.
- ¾ cup all-purpose flour
- 2 tablespoons sugar
- 1¼ Cup Whole Milk
- 1 large egg plus 1 Egg Yolk
- 2 tablespoons of butter, melted
- In a bowl, whisk together the flour and sugar.
- In another bowl, whisk together the milk, and egg yolk. Combine the wet and dry and then whisk in the butter until smooth.
- Heat a nonstick pan or crepe pan over medium heat. Add a little butter and ⅓ cup of batter. Lift the pan and roll your wrist allowing the batter to coat the bottom of the pan. Cook until set and lightly golden, about 1-2 minutes, gently flip with a rubber spatula and cook for an additional minute. Serve right away.