We haven’t made crepes in probably two years, and the last time we did, I recall them sticking to what was surely a cheap pan poorly lined with Teflon. Since then, we upgraded our kitchen to include a Bialetti, and, judging from the maiden voyage that was crepe-making, the pan is living up to the hype (the surface was so smooth—perfect for flipping crepes).
Though we based our crepes on your average, run-of-the-mill recipe (from allrecipes.com), the final product was anything but ordinary. First of all, per usual, we used a butter alternative. After tasting delicious success using avocados in brownies, we decided to give it another go, and used one avocado instead of the 4 tablespoons of butter the original recipe called for. We just mashed the avocado, and then mixed it into the batter, so there were a few tiny avocado pieces in the crepes. I recommend getting rid of those with a hand mixer, as I will next time, but in the end, the avocado was mostly unnoticeable and definitely didn’t alter the flavor or texture.
Secondly, and more importantly, we infused the milk and water with chai tea. This wasn’t my idea, and at first I was skeptical, since I didn’t love how the batter smelled. I ate my words when the crepes were done cooking, however; they tasted amazing. The hint of chai was subtle but just enough to make a difference.
Final assessment: the chai crepes tasted incredibly, and were arguably better plain than with any toppings that muted their own flavor. The avocado-as-butter wasn’t perfectly smooth, which annoyed the obsessive-compulsive side of me far more than my taste buds, but also gives me a reason to try these out again. I also think the batter wasn’t thin enough, which made the crepes thicker than what a French brasserie would serve, and gives me another reason to give them another whirl.
Interested in trying out a fun twist on crepes? Check out the recipe below. Note: we also doubled the original recipe, in anticipation of eating breakfast-for-dinner two nights in a row.
2 cups all-purpose flour
½ teaspoon salt
1 cup water, heated
1 bag of chai tea (I used decaffeinated chai tea)
1 cup milk (plus more if necessary)
1 ripe avocado, well mashed (or 4 tablespoons of butter, if you’re feeling less than adventurous)
In a large mixing bowl, whisk together flour, salt and eggs.
Heat the water to boiling and steep tea bag in it for a few minutes. Add the milk to the tea, and then pour mixture into the mixing bowl with flour and egg. Stir to combine.
Mash ripe avocado to be as creamy as possible and add to mixture. Stir to combine. If there are still pieces of avocado, use a hand mixer on low for a few minutes until mixture is smooth. Batter should be thinner in consistency than pancakes. If thinning is necessary, add milk, 1 tablespoon at a time, to thin it out.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop batter onto griddle, using about ¼ cup for each crepe. Tilt pan with a circular motion so that the batter coats the surface evenly.
Cook each crepe for about 2 minutes, until bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve hot with toppings like Nutella, preserves, sugar or cinnamon sugar.