Yesterday was the big reveal day for our Secret Recipe Club group and on that day all the participants are excited to post not only what they made but to see what recipe was made from their blog. See the rules of the club are, each month you are assigned a different participating food blogger and without telling them, you make one of their recipes of your choosing. Then on a specified date everyone who is participating that month posts their recreation or version of the recipe they made. It’s really a lot of fun. Unfortunately one blogger didn’t hold up her end of the bargain and didn’t post a recipe from her assigned blog. So as not to leave any cook behind, Amanda arranged for a number of Secret Recipe Club bloggers to come together and cook from Connor’s Cooking blog. Thus, this special edition of The Secret Recipe Club.
Generally when I get my assignment I read, list, save and stress over which recipe to make but I have been a reader of Connor’s Cooking for many months and have already read though all the recipes so today I just scrolled through to see what would strike my fancy. In the end it wasn’t *my* fancy that got to pick but my darling and always helpful little Maisie Miao Miao who decided what I would be making.
Unfortunately because of gymnastics practice she wasn’t able to help me in the kitchen but she did enjoy the fruits of my labor.
So what recipe did Maisie pick? Well you obviously already know from the post title and seeing the pictures but Maisie chose crêpes and asked that they be filled with her favorite Nutella.
As luck would have it, I had all the ingredients in the house so I set off to make Connor’s Cooking Basic Crêpes. The batter came together easy in my blender and cooked up beautifully. As you can tell, they were a hit with taste tester Maisie and everyone else.
1 1/2 cups milk (I used 1 1/4 cup fat-free and 1/4 cup heavy cream as that’s what I had in the house)
1 cup flour
1 1/2 teaspoon Whey Low Granular or sugar
1/8 teaspoon salt
8 teaspoons butter, melted plus more for pan
Add the milk, eggs, flour, sugar, salt and 8 teaspoons of melted butter to a blender and process until smooth. Cover and refrigerate the batter for one hour to allow it to rest. Melt a small amount of butter in a crêpe pan or skillet over medium heat. Pour a scant 1/4 cup of batter into the center of the pan. Lift and tilt pan to coat bottom evenly. Cook until top appears dry and the edges start to curl. Flip and cook 15-20 seconds longer. Remove to a cutting board. Repeat with remaining batter, adding butter to skillet as needed. When cool, crêpes may be stacked with or without waxed paper in between.
If you’re like Maisie you pick them up with your fingers and enjoy. If you’re more grown up you could make the crêpes fancy with fruit and cream or you could make my 24-Layer Crêpe Cake but now you see how we generally roll in this house.