Sunday, July 15, 2007

Recipe Corner: Crêpes

Yea! I have finally found a recipe for crêpes that even I can make. (I have done so successfully now several times so I know it wasn't just a fluke.) The recipe is from a little recipe book entitled Blinis & Crêpes by Camille Le Foll. Along with the standard crêpe recipe, it has recipes for pancakes, blinis, English muffins, and more. Yummy!

If you aren't sure what pan to use, I recommend the French steel crêpe pan from Williams-Sonoma. It was a little tricky to figure out at first - there is clever wrist action that has to take place to get the thin batter to work its way around the bottom of the pan - but once the initial awkwardness is over you will have a great appreciation for this pan and its crêpe-making capabilities. Also, a wooden crêpe turner is a handy tool for flipping the lil' bastards.

Our standard fillings include Nutella and lemon curd (not together on the same crêpe) but fresh berries and whipped cream are also quite tasty, as is squeezing a lemon over a crêpe and topping it off with a sprinkling of powdered sugar. But don't worry, crêpes aren't solely a breakfast food. Savory crêpes are perfect for an evening meal, and there are dessert crêpes, like the fantastically wonderful gâteau of crêpes with lemon, that we highly recommend when you're wanting to try something new.

1 3/4 cups all-purpose flour, sifted
1/2 teaspoon salt
2 tablespoons sugar
3 eggs
2 cups milk
4 tablespoons unsalted butter, melted

Mix the flour, salt, and sugar in a large bowl and make a well in the center. Set the bowl aside.

Beat the eggs in a medium bowl and incorporate one cup of the milk. Pour this into the flour mixture and whisk vigorously until the batter is smooth and lump-free. Alternate adding the remaining cup of milk and the melted butter a little at a time, into the batter.

Allow the batter to stand for at least one hour. Dilute with water if necessary.

Heat an oiled crêpe pan or skillet and pour in a small amount of batter. (I use a 1/3 cup measuring cup.) Use a crêpe spreader or tilt the pan to spread a thin layer of batter on the bottom of the pan. Cook over moderate heat until the crêpe slides when the pan is shaken. Flip over the crêpe with the spatula and cook the other side for about a minute. Keep them warm in a preheated oven at a low temperature until all the batter is used.

Makes approximately 20 crêpes

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