A few weeks ago, Lauren and I joined a cooking competition (A super sweet gift from her badass big bro & sister-in-law) at Langlois Culinary School in New Orleans.
We separated into teams and did about as much rowdy shit talking as one can do over a nice glass of rose, and each group was partnered with a Chef.
I had no idea how to make crepes before this event because “cooking” to me usually means assembling a salad or putting a bunch of random things into a slow cooker for the day and hoping it turns out okay.
Here’s the thing: CREPES ARE EASY, Y’ALL!
So here’s my slightly adapted crepe recipe from the Langlois class…
- 1 cup of whole milk (I’m sure any kind of milk would do the trick)
- 1 large egg
- 1/4 teaspoon kosher salt (or just whatever kind of salt)
- 1 teaspoon vegetable oil
- 1 cup of all purpose flour – sifted (I’m actually still not sure what “sifted” means but if it’s an extra step, I didn’t do it and mine turned out fine)
- unsalted butter (for crepe flipping)
- Blend milk, egg, salt, oil and flour until smooth and then stick that in a jar in your refrigerator overnight
- Get a pan, put your stove on medium heat, melt about a teaspoon of butter and then drop 1/4 cup of batter onto the pan (lift and swirl so that the batter makes a thin layer in bottom of pan)
- Shake the pan a bit: once the crepe is loose (not sticking onto the pan), you’re ready to flip.
- Watch this video for flipping technique:
So there’s your crepe - and you can fill it with LITERALLY FUCKING ANYTHING.
Here’s the result of our competition crepe after lots of wine and laughs and failed flips: