Hey Chitlins! So if you’ve been reading any of the other TWD blog posts about popovers you might have noticed how many of them mentioned how similar this batter is to crepes. It’s true, they’re eerily similar, right down to the method of making them. And just to prove it you, I made crepes a few nights before the popovers (stroke of genius), so I have actual proof for you.
Now, personally, when I was in France my favorite crepe version was the good ol’ standard: plain crepe with a little bit of sugar and lemon juice. I know everyone goes bananas for the Nutella version, but let me tell you a secret – I am not a huge Nutella fan. I know, I know, you want to tar and feather me (which by the way is horrible! Have you ever read about it? Like really read about it and comprehended it? Cuz I had, but didn’t really get it until I saw it in the HBO mini-series John Adams and it is way worse than you can imagine, but I digress).
I know the common rebuttal is, “Oh but American Nutella is SO much different than European Nutella.” Oh yeah? Really? Tell me more. All I know is that no matter where I get it, it’s like some kind of mutant peanut butter paste with imitation chocolate swirled in. Maybe I’m harsh, but I’m pretty sure if I experimented a little I could make a better version at home.
Anyway, I still think that lightly sweetened crepes are best when they’re served with fresh fruit. They’re bright and sunny and I can eat a million more than if my mouth were cemented together with Nutella paste. Which is great, because you wouldn’t believe how many crepes you get out of a single batch. For realsies.
I don’t have my culinary history of the popover or crepe handy at the moment, but I did notice one glaring similarity between the two versions that I made – they’re both written by Marion Cunningham. This might have something to do with the style in which they’re prepared, or I could just be bonkers and drawing lame conclusions. Who knows.
So if you weren’t keen on making popovers (you fool), here’s a recipe that’s just as easy and the method is almost identical to making pancakes. You can’t lose.
*Just a Note: In the berry sauce, David uses a splash of gin, but I prefer the brandy flavor myself. You can just as easily leave out the alcohol, though most of it cooks off while the sauce reduces. Using the coconut oil to cook the crepes gives them a faint coconut flavor, if you want a stronger flavor you could probably swap out the melted butter from the batter for an equal amount of oil.
- 2 eggs
- 1 cup milk
- ½ tsp salt
- 1 cup flour
- 2 tbsp butter, melted
- 1 tsp vanilla
- coconut oil or melted butter for pan
- 2 pints fresh blueberries, rinsed and errant stems removed
- 2-3 tbsp sugar
- 2 tbsp brandy
- 2 tbsp water
- In a blender or in a bowl using a stick blender, mix together all ingredients until a smooth batter forms. There should be no clumps and it will be fairly runny. If you have any stubborn flour clumps press the batter through a fine mesh sieve.
- Heat a small 6in skillet over medium heat.
- Dip a pastry brush in the oil or butter and generously grease the pan.
- Using a small ¼ cup ladle pour in a ladleful of batter and quickly tilt the pan so that it spreads out evenly. Try to keep the pan as even and flat as possible. Cook until golden, with brown spots underneath - about 4 minutes.
- Using a flexible spatula gently lift and flip the crepe to cook the other side. If the pan is well greased the crepe should lift smoothly from the pan and be flexible and easy to flip. The top side should be mostly cooked, without hardly any runny batter on top. Cook another 2 minutes until golden.
- Remove to a serving platter and keep covered with a clean, heavy towel or on a baking rack in a 200ºF oven to keep warm.
- In a small sauce pan combine all ingredients. Cook over medium heat, stirring occasionally until blueberries begin to burst.
- Lower heat to medium-low and cook for about 20 minutes, until the liquid reduces down and the berries release more juice. Continue stirring occasionally.
- Taste for sweetness and add more sugar as desired. Serve warm.