If you want to have a true Groundhog Day celebration by eating crepes every morning, try making your own at home with this recipe from the Tarabichis.
The brothers’ crepe recipe comes from their favorite crepe stand in Paris. You can fill them with a variety of fruits, butter and sugar, Nutella and other sweet concoctions, Fares says. He also suggests trying some savory fillings as well, such as cheese and chicken, eggs and/or vegetables.
Make sure you cook the crepes over high heat in a buttered pan and that you make a thin layer “or it will be more like a pancake,” Fares says. “But the secret is to combine the powdered sugar with the regular sugar and use a high grade European butter.”
Crepe batter
Yields 18-20 crepes
5 cups flour
8 cups milk
½ cup butter
4 tbsp. sugar
4 tbsp. powdered sugar
3 cups liquid eggs
3 tsp. salt
Mix dry ingredients together. Melt the butter. Put milk and eggs in a deep bowl. Using a hand immersion mixer, incorporate about 1/3 of the dry mix into the liquid. Add the butter and add another 1/3 of the dry mix. Mix until smooth. Add the last 1/3 of the dry mix and blend with the hand mixer for 10 minutes. Strain the batter through a strainer into a new bowl. Use the spatula to scrape the strainer to prevent it from getting clogged.
Heat a lightly oiled griddle or frying pan. Pour about 1/4 cup batter onto the griddle. Tilt the pan in a circular motion so the batter thins out and coats the surface evenly. Cook for about 2 minutes, until the bottom is light brown. Flip with a spatula until the other side is just cooked. Top with desired toppings and fold. Serve hot.
