Man Crepes from Mad Hungry

{photo via Pinterest}

One nice thing about being snowed in is that it slows you down enough to make crepes for breakfast. What is it about these simple little French pancakes that makes me feel so fancy? It must be the swirling. Be sure to have a small helper on hand to sprinkle the crepes with powdered sugar.

I love this version from Mad Hungry by Lucinda Scala Quinn.

Man Crepes
Makes 12 crepes

3/4 cup all-purpose flour
1/2 teaspooon coarse salt
1 teaspoon baking powder
3 large eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon pure vanilla extract
Unsalted butter, for frying and spreading
Powdered sugar, for sprinkling
Wedges of oranges or lemons, for squeezing

1. Heat an ovenproof platter in a warm (200 degree F) oven.

2. Place the flour, salt, baking powder, eggs, milk, water, and vanilla in a blender and blend until completely combined and the consistency of heavy cream. The batter can be refrigerated up to 1 day in advance.

3. Heat a well-seasoned 6-inch skillet or crepe pan until very hot to the touch but not smoking. Swirl around enough butter to coat the pan. Gently and slowly pour a little less than 1/4 cup of batter, immediately swirling to cover the entire bottom of the pan in as thin a layer as possible. When the edges begin to turn golden and pull away from the pan, use a spatula to lift and flip the crepe. Cook until it is just set, about 30 seconds. Repeat until the batter is finished, stacking the crepes on the platter in the oven as you go. You can serve the crepes with some butter, sugar, and a squeeze of citrus. Or just a little dusting of powdered sugar (that’s what we do).