I believe crepes were the first thing I was excited to eat as a child. They were also the first thing I remember really wanting to cook for my family after a school trip to Paris. Then, there was this episode of Masterchef Junior in which the kids are taught how to fry crepes, cook apples and make caramel sauce. I also picked up the skill and made the dish at least once a week for a good year - that was about six years ago. After moving to Milan, I made countless batches: in the early morning hours after coming back from strolling around the city, wine in hand, later again, to cure resulting hangovers, sometimes to make study sessions a little bit more pleasureable. One of my favorite memories is that of a night when I fried over two hundred to make a crepe-cake for a friend’s birthday - the student residence kitchens were not equipped with ovens. And then, I’ve decided to cut down on eggs and dairy and haven’t had a crepe for a long, long time. Only recently did I develop a sort of craving for them - probably because of my mom’s jams that I brought back after Christmas. The last month or so was spent on perfecting proportions, then waiting for appropriate light, then mistakenly deleting the photos instead of copying it, but hey, the more excuses to have another plate, the better. This might not be the most nutritious meal out there, but 1) we celebrate Fat Thursday in Poland today (I also have making pączki and faworki on the agenda!), 2) it’s just my ultimate comfort food, a truly feel-good thing to both eat and make - I find it meditative. Try for yourself, or ring me up and I’ll be over asap.
(makes 4-5 crepes)
2 tbsp / 15g rolled oats
7 tbsp / 70g all-purpose flour
3/4 cup / 200ml water
1 tsp neutral oil
1 tsp sugar
pinch of salt
here: lemon, sugar
try also: jam, bananas, chocolate, mashed avocado
Add oats to your blender and blitz to fine flour, about 30 seconds.
Add the rest of the ingredients and blend again until smooth, about 1 minute.
Let stand for 10 minutes to thicken slightly.
Place a large, heavy frying pan over medium-high heat and add a drop of oil, use a piece of kitchen paper to cover the whole surface. Once the oil starts to smell, reduce heat to medium.
Lift the pan and tilt it at an angle, then add just enough batter to cover the pan as you rotate it to spread the mixture.
Cook for 1 minute or until the edges begin to brown and come away from the sides of the pan.
Using a spatula, gently flip the crepe and cook for another 30-45 seconds.
Transfer to a plate and cover with a lid or another plate. The captured steam will both keep the crepes warm and soften them.
Repeat until all batter is used.