Just Throw a Bunch of Crêpe Into It

Megan Bushlow  

If you can make a pancake, you can make a crêpe. And I love pancakes, but I also love eating every kind of chocolate that I can imagine mushed together inside a sweet, thin blanket of crêpe. (I also enjoy saying crêpe in a bunch of different funny pronunciations: crap, crop, crep, crayp?) Crêpes are great because you can literally put anything inside of them, but my personal preference is to stick to the sweet stuff. If you want to put meat into it, you might as well just make a burrito.

The process for making crêpes is very similar to that for pancakes. To make the batter, mix together a cup of flour, two eggs, a tablespoon of melted butter, half a cup of water, and half a cup of milk in a bowl. If you are feeling super hungry, double the recipe. Prepare a pan with melted butter or cooking oil over low heat. Scoop up a glop of the batter and put it on the pan, or just pour a small amount on. This is the point at which a key difference between pancakes and crêpes arises. You will need to work quickly! As soon as you put the batter onto the pan, tilt the pan in every direction so that the batter spreads out to your desired size and thickness. If you are not quick enough, the batter will not spread as well, and your crêpe will be more like a pancake. Wait for the crêpe to cook on one side, then flip. Remove when it has finished cooking, and get ready to add in some goodies!

The most important part of crêpe making is choosing what goes inside. Nutella is definitely a staple. Do not make crêpes without including this delicious chocolate spread! Slathering some nutella onto your crêpe and adding on some sliced up strawberries and bananas will make for a pretty solid crêpe. I like to mix it up by adding peanut butter to the nutella. Last time I made crêpes, I put in ice cream (chocolate moose tracks), whipped cream, and chocolate chips. You could also try your crêpes with icing, chocolate syrup, sprinkles, fluff, candy… anything! I also tried mixing in melted fudge to the batter before cooking the crêpes, so each wrap had a hint of chocolate taste within.

To complete the process, you must decide how to close your masterpiece. For years, there have been raging debates concerning the best way to fold this wonderful flabby food. As no final conclusion has been reached, I say to just choose what works best for you. (The method you choose will probably also depend on the size of your crêpe’s contents.) The triangle method involves folding over the corners so that the crêpe forms a triangle. You can also fold it just as you would a burrito. Once it’s folded, enjoy! Knives and forks may be used but are not encouraged. The same goes for napkins.

The ingredients:

• 1 cup flour
• 2 eggs
• 1 tablespoon melted butter
• ½ cup water
• ½ cup milk

To make the think pancake:
Mix together these ingredients in a bowl to create the batter. Heat a pan over low heat. Pour a small amount of batter onto the pan and spread over the pan. Flip when one side is slightly browned to your liking. Repeat steps for remaining batter.