Crepes, those ultra-thin French pancakes, deserve a spot in our Valentine’s Day chocolate dreams. Crepes cook in less than a minute, can be made days ahead, and taste great flavored with chocolate and a sprinkling of sugar or decadently filled with whipped cream.
A blender full of batter, made quickly from flour, milk and eggs, actually improves with a stay in the refrigerator so the flour absorbs the liquid. Melted butter is a last-minute addition to help create tender, lacey thin pancakes every time. The butter also functions to easily release the cooked pancake from the pan.
Speaking of pans, our decades-old steel crepe pan is a treasured item. Truth be told, these days I rely on a heavy-bottomed, nonstick 7-inch skillet. Zero fat is needed to cook the crepes — just the proper heat. Once the pan is thoroughly hot, the cooked crepe slides right out of the pan….