Hotel Sofitel's Mother's Day Crepes

5:15 PM, May 10, 2012   |    comments
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GOLDEN VALLEY, Minn. - Being a Mom is a rewarding but hard job. So why not treat her to a little something with French flare this Mother's Day.

Executive Chef Mark Crane joined KARE 11 News @ 4 to show us how to make a delectable French treat, crepes, that all mothers will enjoy.

Crepes originated in France and are thin pancakes that can be served with a variety of fillings, either savory or sweet and can be eaten as breakfast, lunch or as dessert. They are made with simple ingredients that most everyone has in their pantry and can be cooked in a frying pan or on a hot plate.

Crepe batter

- 2 large eggs 
- 3/4 cup milk 
- 1/2 cup water 
- 1 cup flour 
- 3 tablespoons melted butter 
- Butter, for coating the pan  















In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.

After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation- Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation- Add 2 1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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