Crepe making 101 with “Chef” Nate!

My roommate Nate has been talking up his crepe making skills for awhile now.  All talk and no game, right?  Well, last Saturday I finally got to try his famous crepes and they were ridiculously good!  Nate was very kind to share his recipe with me and to demonstrate how to make crepes step-by-step.  Anyway, I will let the pictures speak for themselves… 🙂

First thing’s first… COFFEE!

Chef Nate

Didn’t you know coffee is the most important ingredient for any good recipe?  (Especially Starbucks coffee!)  Load yourself up on caffeine before you get started because you are going to need to pay very close attention to the rest of these instructions!

Dry Ingredients

First you will need to gather your dry ingredients and mix them together in a large bowl.  1 cup of flour, 1/8 of tsp salt, and 2 tsp of sugar.

Next gather up your liquid ingredients.  You’ll need 1/3 cup of water, 3/4 cup of milk, 4 tbsp of melted butter, 4 tbsp of brandy, and 3 eggs (1 egg, 2 whites).

Mmmmmmm… brandy!

Quick fact: Did you know that brandy is made from wine?  The difference between brandy and wine is that brandy undergoes a distillation process which concentrates the alcohol, turning fermented wine into what we know as brandy.

Next you want to add your liquid ingredients in this order:


Add water & milk, then mix!

Add butter & mix!

Add brandy & mix!

Add eggs & mix!

My roomie was feeling lazy and didn’t want to separate the egg yolks at the time, but you definitely want to make sure you use 1 egg and 2 egg whites otherwise the flavor will be a little off and the crepes will taste more “egg-y”.

After all the mixing is said and done, you want to coat your skillet with butter spray and scoop a generous portion of the batter into your ladle, pouring it into your skillet in a circular motion (think of a clock).  Cook on one side until the crepe begins to form and flip to cook on the other side using your spatula or do it Nate’s way by using your fingers.  Using your fingers will give you more control so the crepe doesn’t break.

Your finished product should look something like this!

That’s basically it.  The best part is getting creative and adding all of your toppings!  The sky is the limit when it comes to crepes!

I got a little excited and dug into my first crepe before taking pictures!  WHOOPS!  You can’t go wrong with Nutella and bananas 😉

Anyway… This is what a proper crepe should look like!

But I almost forgot the most important thing…

COFFEE!  Crepes and coffee make great companions.

And remember ambiance is everything!  Nate picked up some lovely flowers for our crepe extravaganza but you could just as easily use fake flowers, a candle, or nice dishware to jazz up your kitchen table!

Good luck everyone and let me know how your crepes turn out!

Cheers,

Jess

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3 Responses to “Crepe making 101 with “Chef” Nate!”

  1. Jasmine @ Eat Move Write Says:

    Yay crepes!

  2. Jackie Brown Says:

    I got to have crepes the way Europeans have it in the UK one time in Japan when my Irish friend made them for Fat Tuesday, and you would never believe the topping that was preferred! We had similar toppings to what you have here; Cool Whip, Nutella, various jams, fruit, chocolate syrup, and the topping that is traditionally used in the UK that we all found to be the most delicious was just lemon juice + powdered sugar!!! I was so surprised, because it was so simple. But those ingredients combined really brought out the flavor in the crepes, you should try it! That’s the only way I have my crepes now :DDD

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