My friend Alysha has envy-inducing crepe making skills. Honestly, I’m sure I am not the only person who has considered hiring her as a personal crepe chef. And it’s not very realistic for me to drive 3 hours every sunday morning to sneak a few crepes off her breakfast table (though I wouldn’t put it past me). So I busted out my neglected, dust collecting crepe pan and gave it my hand at making crepes. If worse comes to worst I’d end up with crepe-tasting pancakes again. However, dreaming of crepes for the last couple weeks must have tapped into my natural crepe making abilities because what I created in that pan was magic. They were crepes! Not pancakes. Crepes like you order in restaurants. Crepes that would make Alysha proud! And they were surprisingly easy! And what a better way to eat them than topped in a delicious sweet sauce made with juicy, plump peaches! Sometimes, imported peaches are just the thing to chase away the winter blues.
Makes 20 small or 10 large crepes
- 1 1/3 cup whole milk, room temperature
- 1 cup all purpose flour
- 3 large eggs
- 3 Tbsp unsalted butter
- 1 Tbsp sugar
- 1/4 tsp salt
- Nonstick cooking spray (I used a nonstick pan and preferred the crepes made without the cooking spray)
- Mix milk, flour, eggs, butter, salt, sugar and salt in a blender. Blend just until smooth. Cover and chill for at least 15 minutes or up to 1 day.
- Spray a large nonstick frying pan with cooking spray (or crepe pan if you have one) and heat over medium heat. (I skipped this step after the second crepe because I didn’t have a problem with the crepes sticking to the pan).
- Pour 2 tablespoons (or use a 1/4 cup for large crepes) of batter into the pan and swirl around the pan into a thin layer. (You have to swirl it quickly before the bottom sets, work fast). Cook until the edges of the crepe are golden brown, about 1 minute.
- Gently loosen the crepe by sliding a spatula underneath and carefully flip it over. This is where a large metal cake spatula works great, but any flat spatula will do. Cook the bottom of the crepe until brown in spots, about 30 seconds.
- Transfer crepe to a plate and loosely cover with paper towel. Repeat with remaining batter. Then go make the delicious peach sauce!
If you have leftover crepes or decide to make a giant batch of them, keep them in the freezer (with sheets of parchment between each) for a quick breakfast or snack anytime.
Maple Peach Sauce
Adapted from Chatelaine
- 2 peaches, thinly sliced (peeled if you like, but I’m lazy and it’s unnecessary)
- 1 Tbsp butter
- 1/4 cup maple syrup
- 1 Tbsp Cointreau or other orange flavoured liqueur (alternatively use 2 Tbsp orange juice or a squeeze of lemon juice)
- 1 tsp ground ginger
- Melt butter in a frying pan on medium-high heat. Add peaches. Stir until softened, about 2-4 minutes.
- Add maple syrup, Cointreau and ginger. Bring to a boil, stirring occasionally. Cook until peaches are as soft as you like, between 2-4 minutes.
- Spoon over crepes and enjoy!