Cooking Club

Cooking Club: Your next challenge is crepes!

Get creative with our fabulous 10-minute crepe recipe. And check out our gallery of the best pics from last week's challenge.

Lemon crepes recipe Photo by Roberto Caruso

Lemon crepes recipe
Photo by Roberto Caruso

Thank you to everyone who participated in our inaugural Cooking Club challenge! Click here to see some of our reader’s best photos from last week’s Chocolate Diablo cookie recipe cook-off.

Who’s geared up for our next Cooking Club recipe? This week, your challenge is to make our 10-minute crepes (yes, they only take 10 minutes). We offer up seven ways to use this French delight, but don’t just stop there – if you’re feeling inspired, get creative with your recipe and send us your best pics (see below for instructions)

Let’s get started! Here’s this week’s challenge:

Homemade crepes

Photo by Roberto Caruso

Photo by Roberto Caruso

 

 

 

 

 

 

 

 

 

Ingredients

2 eggs
2/3 cup 1% milk
1/2 cup all-purpose flour
1 tbsp butter, melted
1 tsp granulated sugar
1 tsp vanilla

Instructions
1. Heat an 8-in. non-stick frying pan over medium-high.
2. Whisk eggs in a medium bowl. Whisk in milk, flour, butter, sugar and vanilla until no lumps remain.
3. Pour 1/2 cup batter into the centre of the hot pan. Lift pan from burner. Quickly tilt to very thinly cover bottom. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter. Serve immediately with a drizzle of maple syrup, or use to make our Breakfast burritos.

Tip:

Crepes keep well in a warm (low-temp) oven, covered until ready to serve. Or cool and layer with wax paper and refrigerate up to 2 days.

Variations:

Lemon crepes: Stir 2 tsp of lemon zest into batter. Continue with recipe. Dust crepes with icing sugar. Serve with a lemon wedge or a dollop of marmalade, or use to make Frozen dessert crepes.

Chocolate crepes: Reduce flour to 1/3 cup. Add 2tbsp of cocoa powder. Replace vanilla with 1 tsp chocolate liqueur and continue with recipe. Use to make our Chocolate fettuccine recipe.

Savoury crepes: Omit butter, sugar and vanilla. Add 2 tbsp grated parmesan, 1tbsp olive oil and 2 tsp finely chopped fresh basil. Season with pepper. Continue with recipe. Use to make our Smoked salmon crepe bites.

How to post your pic?

Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):

Instagram_Icon_MediumFollow us on Instagram, then post your photo using @ChatelaineKitchen

twitter-bird-white-on-blueFollow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen

fbLike us on Facebook, then message us your photo

Get your photos posted by next Thursday at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe!

Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’!