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| Crępes |
| Crępes are so easy to make, it's almost criminal! They always turn out consistently and are hard to ruin. The only trick is figuring out the right heat for the pan*. Another wonderful thing about crepes is that people are easily impressed by them. You might consider yourself a "beginner" in the kitchen, but making a crepe dish will always win your friends' respect.
Ingredients 4 eggs 1/4 teaspoon salt 2 cups flour 2 cups milk 1/2 cup melted unsalted butter Method Add ingredients in a blender. Blend for 1 minute. Scrap down sides, blend another 20 seconds. Refrigerate batter for at least 1 hour. Cook crępes in a pan at medium – high heat. *Selecting the right pan to use is important, but you don’t need a crępe pan or even a non – stick pan. You can use any sauté pan, just make sure the pan is hot enough that a bead of water will dance on its surface. Season the pan with butter before the first crepe, but afterwards there's enough butter in the batter. If the temperature is too hot the batter will splatter as it hits the pan and it the crepes will have an odd "doily" pattern. If the batter seems too thick, add 1 or 2 tablespoons of milk to the batter. Use about 2 to 3 tablespoons batter per crępe. Pour into the pan and immediately swirl the pan around so the batter cotes the bottom crępe size should be about 8 inches]. Cook for about 30 to 45 seconds, flip and cook for only about 10 more seconds. When done remove from pan and let cool on a rack. Can be stored until ready to serve; may be made one to two days ahead of time, refrigerated, or stacked between sheets of wax paper and sealed in a zipper freezer bag and stored indefinitely. |
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