You know, crepes and wine just go together beautifully. What I love most about them is how incredibly versatile they are—you can pair them with so many different kinds of foods. They’re seriously amazing alongside a charcuterie board, and honestly, they have a way of making any day feel a little more special. And let’s be real, who can ever say no to a crepe? You should definitely give it a try!
Here is the Prep and Getting Going:
Recipes Used:
Crepes:
Okay, so this recipe? It’s seriously the best one we’ve ever found. We’ve been using it for about 20 years now, and it’s just perfect for that whole “dip, cook, and release” thing. That’s really the key, you know? They fold and roll beautifully, and they actually keep for weeks in the freezer or days in the fridge. Though, full disclosure, ours have never actually lasted more than a day!
You can totally make the batter and use it right away! But for really tender crepes, we’ve found that letting the batter sit for a few hours makes all the difference. Honestly, our go-to is making it the night before and just popping it in the fridge overnight.
We never make just a single batch, by the way; we always double it. And if we’re making them for more people, we just whip up multiple double batches. After decades of making these, we just know that double batches are the way to go. Seriously, never triple or more—double just seems to be the perfect balance!
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 2 tbsp butter—melted
- ½ cup milk
- ½ cup water
- ¼ tsp salt
- ¼ tsp pepper
- Cheese (shredded or slices)
Note that margarine could be used instead of butter
Instructions
It’s Blending Time!
Alright, so whether you’re using a blender or an immersion blender (like in the video), you’ll want to add all the ingredients in the order I mentioned earlier. The goal here is to get it super smooth—no lumps at all! Make sure to grab a spatula and really scrape down the sides of your bowl or blender to get all that flour mixed in well. You want it smooth, but not whipped to death, if you know what I mean.
Now, if you’re mixing by hand, start with the flour and eggs, then add the salt. As you blend, gradually pour in the water and milk. Honestly though, a blender is definitely the way to go! d.
The consistency is super important here; you’re aiming for something that’s about the thickness of thick heavy cream. We’re at a higher elevation, so we have a pretty good feel for our flour. But for most folks, it’s usually recommended to level off your cups of flour with a knife or a straight edge.
Okay, so here’s our recommendation: definitely go for a crepe maker over a frying pan. The one that’s most like ours, and the one we really love, you can find by clicking [here](insert link). It’s cordless, which is super convenient, and it even comes with a little batter dish and spatula. Seriously, it’s a fantastic value and makes an incredible gift!
And please, feel free to share the recipe I gave you. We actually stumbled upon it decades ago, and honestly, we still haven’t found a better one!
Cheesy Eggs:
This one is always such a hit, and I’m sharing some really great subtleties in the videos that make all the difference. Plus, the ingredients are super simple!
- Eggs: Honestly, just make as many as you think your “consuming fans” will want! Whether it’s 4, 6, 8, or even 10, we’ve found we rarely have any left, even when we think we’ve over-prepared. They’re amazing in the crepes, and some people even like a little extra on the side.
- Water: We use 1 ounce of water for every 4 eggs.
- Cheese: We’ve had great luck with both shredded cheese and cheese slices. The key is to go thin with the slices; you don’t want them too thick, or they’ll take too long to melt. We’ve used so many different kinds over the decades—Cheddar, Gouda, Swiss—they all work! A good cheddar/Monterey Jack mix is always a winner.
- Salt and Pepper
- PAM Non-Stick Cooking Spray
Go ahead and crack those eggs into your mixing bowl. Then, you’ll want to add in the water to balance everything out—it’s 1 ounce of water for every 4 eggs. This little trick really adds a nice fluff and helps fill up the crepes with an airy bite every time, which is just so fun!
Now, mix the eggs and water until they’re super smooth. We actually blend ours with an immersion blender, just like you’ll see in the videos. You could get one from here. They’re seriously so handy and incredibly easy to clean and store. I can’t recommend them enough!
Okay, so next up, you’ll want to turn on your burner to medium-high heat. You’ll probably need to adjust it a bit for your specific stovetop; I know exactly where mine needs to be for this to be perfect! Once you’ve got the heat going with your pan on the burner, here’s what you do in order:
Here’s my step-by-step for the eggs:
- Take the pan off the burner and give it a light spray with PAM Cooking Spray (or a healthier alternative, if you prefer!). Even if you have a fantastic non-stick pan, trust me, it makes a difference.
- Return the pan to the flame, then sprinkle in pepper to taste. You want the warming pan to start heating that pepper.
- Next, add salt to taste. We don’t use much ourselves since the cheese brings its own saltiness, but you can definitely adjust to your liking!
- After about 10 to 20 seconds, add some cheese and let it just start to melt.
- Once it’s melting (not fully melted yet, just melting), pour your blended eggs into the pan.
- Then, as it cooks to perfection, stir it and add more cheese. We like ours not too runny but definitely still moist—not overcooked.
- And here’s a little tip: be sure to save some cheese for the very end to melt on top! It makes for such a fun presentation and adds extra gooeyness when you cut and add it to your crepe before rolling.
Best to roll into Crepes when Cheesy Eggs are hot!
Once your eggs are all done, they’re ready to add to a crepe and roll up for pure enjoyment! It’s such an incredible, savory crepe dish—so easy, and one that truly pleases everyone. Even if someone claims they don’t like eggs, this dish is always a taste bud changer.
If you have a child or loved one who’s picky about eggs, here’s a little secret: roll a crepe up and have them taste it without telling them it’s eggs. Watch them delight and enjoy it! They might just start requesting this from you over and over again. you over and over again.
You can see the whole process—from setting up and preparing to cooking and rolling in all those tasty ingredients—in our December 22, 2021 episode!
The wine we featured is the amazing Donna Walker. You can find out how to get your hands on this exclusive wine right here. Honestly, there are just so many wonderful ways to truly savor the life of food!
