How To Make The Best North Country Crepes
Pancakes are great, but let’s face it, you don’t always have time to make them. But we still all need to eat something for Breakfast. Here’s one way to make a killer crepe as a morning meal, or any time of day even!
You can find many of the ingredients included in this recipe right here at the Potsdam Food Co-op. The crepes are made from local, organic ingredients from around the county, and they make a great breakfast that’s the perfect combo of sweet and savory.
North Country Crepes Recipe
Ingredients
- 2 ½ cups almond milk
- 1 ½ cups all-purpose flour, Organic is best
- 4 Eggs, Local and free-range when possible
- 1 tsp vanilla extract
- ½-1 tbsp honey, Use local if you have it
- ½ tsp cinnamon
- Unsalted chevre, We prefer the local Cedar Hedge brand carried at the Co-op
- Jam, Again, organic when possible
- Butter, Any brand, organic preferred
Instructions
- Crack eggs into bowl and whisk.
- Add milk and whisk until combined.
- Add Vanilla, honey, and cinnamon (optional).
- Mix in flour a little at a time until completely mixed and batter is smooth, it’s fine if there are some small lumps remaining.
- Transfer batter to measuring cup with a pour spout if you have one, otherwise you can ladle the batter.
- Heat a medium sized pan (I prefer cast iron) with a some butter, enough to coat the bottom of the pan. You will need to add more butter before every other crepe.
- Ladle or pour the crepe batter to the preheated pan (try not to heat the butter to the smoking point). The crepes can be small or as large as the pan depending on preference, smaller is easier until you get the hang of it.
- Spread the batter on the pan thinly. Pour ½ cup in the middle of the pan and tilt the pan in a swirling motion to spread the batter across the pan as evenly as possible.
- Cook until the underside is golden and the crepe is mostly solid, then flip and cook on the other side.
- Repeat until all the batter has been cooked, oiling the pan in between crepes as needed.
- Keep the crepes under a clean kitchen towel to keep them warm while you finish cooking the batch.
- Once the crepes are made add the toppings. Spread a very thin layer of Cedar Hedge Unsalted Chevre across the crepes, you can add more if preferred.
- Spread a thin layer of jam across the Chevre.
- Roll each crepe and place them on the plate.
Notes
In summary, there are a few keys to making crepes successful at home…
- You want to make sure the batter is thin enough to move in the pan and create a lacy coating.
- You want to make sure there is enough batter so the crepe can turn over as you cook it, but not so much that the batter has a chance to start drying out.
- Have a good filling.
- Have fun with it! Change up your fillings and toppings according to what you have on hand or what is in season at Potsdam Food Co-op.
Find more Co-op Cooks articles here!
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