Crepes
My Mom LOVED crepes! Years ago at NorthPark Mall in Dallas there was a restaurant called The Magic Pan which was a San Francisco based eatery. They served over 27 varieties of crepes filled with savory things like specialty eggs crepes, spinach crepes, mushrooms crepes, cheese crepes, chicken filled crepes, lobster crepes and many more. Then they had the sweet filled ones with ice cream in the middle with chocolate on top and a pecan crème. There was a apple filled crepe, crepe beignet strips served in a basket with a Brandie’s apricot sauce. But the famous one was called Crepes Suzette it was served at your table with a flambé brandy which the brandy cooked out of with the flame as my Mom would say. It was fun to watch them make it at your table with the flame and all.
It opened in Dallas in 1974 and closed in 1991. I believe there is one still at the Denver Airport and Washington National Airport.
The Magic Pan was one of my Mom’s all time favorite restaurants!
I bought this awesome crepe maker on Amazon 2 1/2 years ago and love it! It’s so fun when you have people over to go around the table and let everyone make their own crepe. I will say the trick is to put the crepe maker into the batter and quickly take it out. If it’s in there a few seconds too long it starts to cook and messes up like it basically leaves the crepe in the batter so you have to scoop that layer out.
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| Once your crepe maker is hot, dip in the white plastic dish it comes with kinda pressing down quickly so that it covers the hot service then pull out. Wait till it basically falls off holding it at an angle to fall onto your plate. |
I can’t tell you how many times I’ve pulled it out to use with friends and family. It’s truly a lot of fun!
I set out some cut up strawberries, raspberries, blueberries and blackberries then some Nutella that I first put in a small bowl then I place that bowl in the microwave for like 10-15 seconds so it’s easier to spoon out and spread. I whip up some whipping cream and put a little powder sugar in a bowl.
My sister Julie gave me a lazy Susan once which works well for this! Oh and I get out a long extension cord so the crepe maker can go around the table.
I didn’t use strawberries this time because they we were outrageous in price. Like almost $9 for 2lbs!
Recipe - Makes 7-8 Crepes
Basic Batter
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter, melted
Place ingredients in blender container in the order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.
NOTE: Measure flour and liquid carefully, since consistency of batter is Important. (It should be about the consistency of thick, heavy cream.] Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.
These fold or roll well, and keep for weeks in the freezer, days in the refrigerator.
Batter can be used immediately. However, an hour or two standing time will produce slightly more tender crepes. Or, refrigerate batter up to three days for use as needed.
