In American culture, pancakes are a common tradition among families, churches, and pretty much any organization looking to attract kids. (Remember Breakfast with Santa?) And as good as pancakes are, it’s funny to me that crêpes, their delectable cousin, are so uncommon. After all, they’re just a tad thinner, and a tad more delicious. Perhaps people are intimidated by them because they seem harder to make? Or is it because they’re French and we can barely pronounce them? Maybe if we called them “Freedom Cakes” they would gain notoriety.
All kidding aside, crêpes are really are easy to make, and you can do it at home. A good pan is really important to the process, and we’ve found that our cast iron skillet does a bang-up job!
Be sure that your skillet is nice and hot when you begin, and don’t be afraid to sacrifice a bit of batter for the first trial crêpe that soaks up any residual flavor on your conditioned skillet. Grease the skillet with a dab of butter so your crêpes won’t stick.
The trick is to pour just enough batter into the pan to cover the bottom. Then use the flat bottom of a measuring cup to smooth the batter out and around the pan. Once it has cooked through enough to flip, give it a toss and cook the other side just for a minute or two. Pop it out of the pan and add your favorite toppings. Remember, crêpes can be sweet or savory, so go wild!