The history of crepes dates back to the 13th century Brittany, France. It appears that a housewife there spilled some thin porridge on a hot, flat cooktop by accident. Since people in her time weren’t inclined to waste even their tiniest culinary errors, she ate it. As they say, the rest is history.
The key to great crepes is resting the batter. It allows the flour to absorb liquid and gluten to relax, resulting in a more tender (not chewy) finished product.
We bought a Blackstone Grill and wrote about things we love about it. Have a read of an article that we wrote that covers this in detail.
Blackstone Grill Gorgeous Griddle Crepes
- 1 Blackstone Grill
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 2 tbsp melted butter
- chocolate sauce
- Gradually whisk in the flour.
- Pour the melted butter on top and combine everything together.
- Preheat the griddle to medium heat. Place a light layer of oil over the surface, then reduce the heat to low.
- Once heated, ladle the batter onto the griddle and use a crepe spreader (available on Amazon) to thinly cover the surface.
- When the edges of the crepe have begun to lift from the griddle surface, turn them over.