posted by Annie

I have a thing for French things and people. I love them! Just plain love them! And their food is so amazing, it just makes me so happy. Luckily here in New York there are a bunch of French restaurants and cafes that my husband and I frequent, so I’m able to get my fix.

Crepe Maker

But while I was on vacation last week, my aunt – a fellow Franco-enthusiast –  brought her 1970s crèpe maker. (Note: I like to pronounce the word crèpe like the French do, so it rhymes with “step.”)

If I had the luxury of a house with the storage space that includes cabinets, a pantry, and a basement, I probably still wouldn’t think it practical enough to have a crèpe maker. Which is why it’s so fun to have an aunt who does!

You fill a pie plate with batter (I’ll get to that in a second) and dip the hot crèpe maker into it. Quickly pick it up and flip it over so now you’re looking at your soon-to-be-crèpe-greatness. Leave the batter on there for about a minute (Feel free to sing the French National anthem. By the time you get to the part where the ferocious soldiers will slit the throats of your sons and wives, your crèpe should be ready.) Gently flip the crèpe maker over, loosen the crèpe with a spatula, and let it fall onto your plate. You can then fill it with whatever you like!

We were making these crèpes for seven people for dessert. So first we made a whole bunch – maybe about two dozen. Then as each person would put in an order, we’re reheat the crèpe on a pan on the stove and fill it with the necessary ingredients.

That day we had at our disposal to use for our dessert crèpes:

They were just so good! So I wanted to share the recipe that we found online for the crèpes. I know that there are some more authentic recipes for crèpes, but we made this that follows and the crèpes were excellent. Note: we doubled the recipe since we had so many people, although this is the original recipe. Also, this recipe is for us deprived people without a crèpe make

Basic Crepes