For the second installment of our fancy Tupelo honey series, I bring you honey, strawberries and cream crepes. They are so good. The tupelo honey has this very light flavor that really compliments the strawberries. It’s way better than you standard bottle of honey.
So it was Eryn who made the crepes, so I am going to pass this over to her to tell you how it is done.
First off, these aren’t like, real crepes. At least I don’t think. I’ve only had ~real crepes once in my life. They’re a little thicker than the real ones all fancy and cooked on a stone. We didn’t have crepe stones growing up because we are not fancy, and I’m still not fancy now so you can do this fine in your standard, large size skillet or frying pan.
Growing up we always had these (we called them big pancakes because again, not fancy) with butter and brown sugar slathered on the inside. Then we rolled them up and poured maple syrup on them because my family wanted to set us up for a lifetime of diabetes. We then cut them into slices and you could see the little rings of sugar and butter.
The crepe recipe is super simple. Don’t be fooled by anything that says you have to whip out a beater or put the batter in the fridge. Sure you could do that but you’re just delaying your meal of sweet sweet crepes.
Start with two eggs and a cup of flour in a bowl. Whisk them together until they’re all mixed. Then extract all the batter that inevitably gets stuck inside the whisk (it should be just about all of it). I hate whisks for this exact reason but I haven’t found a better way to do it so I’m dragging you all down with me.
Then add in a half cup of milk and a half cup of water. The recipes online say whisk them in gradually but I only have two hands so it just gets dumped in. Whisk whisk whisk until it’s all mixed, then pour in two tablespoons of melted butter and a quarter teaspoon of salt. You can add up to another half teaspoon of butter if you want like, really smooth buttery crepes or hate your arteries (I am both) but any more will change the consistency and consistency is important with these guys.
From here you can get a little creative. I usually add a splash of vanilla, some cinnamon because Katie is a cinnamon freak (don’t tell her I said that) but DON’T add honey because, as I learned today, it will make the consistency a little weird.
So at this point your batter should be kind of watery. The online recipes say this is good but it looks a little shifty to me. I don’t trust it. So I add a little more flour, very gradually, to thicken it up just a little bit. Enough that it’s not just straight water, but not like pancake batter. Thin enough that it will spread easily in the pan. I think tonight I added maybe a little less than a quarter of a cup of flour. So like, small amounts, very gradually because you can always add more but you can’t take it back (a great life lesson found in cooking. someone should write those down)
Lightly grease your frying pan with vegetable oil and set it on a medium high heat. I tried greasing with butter for tonight’s dinner and it just wasn’t the same and they stuck a little more than normal. This is also one of those times I would say let the pan warm up a little before you put the batter in. Once it has a little heat, you’re ready to get your crepe on.
The batter should make three or four crepes, depending on how much batter you use per crepe (obviously). I use between two thirds of a cup to a cup of batter for each one, using a half cup measuring cup to pour. So dip your cup in and pour it into the center of the pan. Then, pour another scoop right after it, before it has time to heat up. Now comes the part that always reminds me of that game Cooking Mama for the Wii Pick the pan up off the burner and tilt it around to spread the batter out to the edges of the pan. It looks thin, especially around the edge, but trust me. Trust me. Then just sit back and watch things heat up. Unlike a pancake, you’ll be able to watch the whole thing solidify and once it cooks enough, you should be able to slide the whole thing around the pan pretty easily. It should flip easily too, once its done. I usually wait until the bottom gets just a little bit brown before flipping them. Literally just a little bit. Like spot of browning here or there, don’t burn them. So once you get that, just flip them, let them cool a little longer, then slide them off the pan into the plate like a pro because you are now officially ~fancy my friend.
You can put literally whatever you want into them. Go the brown sugar route. Throw some strawberries in there. Try nutella and whipped cream. Go crazy. Just enjoy.