Food La La: Making crepes with Lindsey

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BY LINDSEY MURAOKA / Special to the Star-Advertiser

Crepes are a beautiful thing. They’re so light and versatile. They can be made with many different types of fillings. Simple or elaborate. Savory or sweet. The choices are endless.

Crepes can be eaten at any time of day. They’re great for brunch or even as a late night snack. They’re even considered a national dish in France.

I’ve always liked crepes, but the thought of making them was intimidating. This was my first attempt and I was surprised to learn that they’re actually very simple and easy to make!

Watch this video to see how my friend, Kelly Loui, and I make our version of a savory crepe and a sweet crepe!

We used this basic crepe recipe from Allrecipes.com but made many adjustments.

Basic Crepe Recipe (8 Servings)

Ingredients:

• 2 cup all-purpose flour
• 4 eggs
• 1 cup milk
• 1 cup water
• ½ teaspoon salt
• 4 tablespoons butter, melted

Directions:

1. In a large mixing bowl, combine wet ingredients and sift flour and salt into the wet ingredients. Beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.