Crêpes and Coloring Books

I almost made buttermilk pancakes last weekend but my buttermilk had gone to a bad land far away so I settled on crêpes 🙂 And, why not? they are wonderful and soft and you can adorn them with just about anything! They can be eaten as sweet or savory. I chose the sweet path 🙂 I believe this was the first time I had made crêpes–I know, how appalling! They are usually made with wheat flour or buckwheat flour or both.

Now I have a problem with buckwheat groats (yuckety, yuck). For those of you who are fond of buckwheat..well… I tried to cook that grain-like seed with onions and beef broth but ahhhhhh! I could neither stomach it nor stand the smell so it went into the trash. I hate wasting food but I could not like it. For all I know, buckwheat flour may taste great (NOT) in crêpes and I may consider, maybe, using it next time but this time I used white all purpose flour.

Oh! I just remembered that my husband had brought back from France a small cookbook filled with Crêpes and Galletes and it has different sweet and savory recipes, using sausage, prosciutto, duck, pineapple, Calvados–though not all on the same crêpes 🙂  And of course the recipes use buckwheat flour and wheat flour. There is no escape!

Crêpewards and onwards!

I decided to add a cup, um, I mean, a few tablespoons of Grand Marnier in the batter. You can use any liquor you like. Add sugar if you want to make sweet crepes. Add salt and herbs for savory.
Combine eggs, milk, flour, water, melted butter, sugar, vanilla and Grand Marnier… with what you ask? You could use…
The Cuisinart Smart Stick! Introducing the second love of my life 🙂 The first love of my life is my Kitchen Aid mixer..but wait, ooohhh! I forgot about my husband! Okay, so, first love-husband, second love–Kitchen Aid, and third love–my handy dandy immersion blender. Now that we have the correct order of things we can move on. Wait, before we do..
I am into this whole adult coloring book thing and even bought some new colored pencils and case! Some of you are thinking, what are you, ten? Crazy? Well, most of the time, yes, but I find this relaxing and best of all, it allows me to focus so my mind doesn’t wander aimlessly and worry too much about whether I pressed the ‘start’ button on the washing machine or if the dessert I made is going to be edible..and deeper problems, obviously!
Where was I? Ah, yes, I used a bowl to mix the ingredients as the cup was too small. Blend well to get rid of the lumps and stick it into the fridge for an hour so the bubbles subside a bit and it doesn’t tear as much. If, like me, you absolutely cannot wait, you could probably even leave it out for a couple of minutes or keep it in the fridge for half an hour.
Remove the batter from the fridge and begin by drinking some Grand Marnier..ooppsey I thought that’s what the recipe said…
*hiccup*, yes, erm, grease your pan. I eyeballed it and used about half a cup of batter. Work quickly and as soon as you have put the batter in there, swirl it around until it covers the pan. I used a ceramic and cast iron pan and it worked just fine and did not stick. My batter made about 10 crepes. If you make them smaller, you will have more..but what is the point?
Dulce de leche!
This was gone in 2 seconds!
Allow me to show you another if I may. These really do take quite a bit of time but you can always leave it alone for a few hours or days and come back to it with new inspired color scheme ideas. Some have perforated pages and you can tear and frame them. Imagine an entire apartment covered in a collage of colored pictures. That’s the Grand Marnier talking..I would never! Well..would I?
Raspberry jam–you can’t go wrong.
Also gone in seconds! Of course after I devoured it, I realized I forgot to make it look pretty with the powdered sugar 🙂

I used  Alton Brown’s  recipe from the Food Network. Like I said, you can put just about anything in these babies–so go ahead and experiment and even though the recipe does not say drink some liquor before pouring batter in pan, it is implied 🙂


2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan


In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.



One Comment Add yours

  1. Mihaela says:

    great coloring, my dear. glad you are enjoying it. and you just game me ideas for grand marnier crepes with dulce de leche this weekend. yummyyyy

    Liked by 1 person

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