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| Copyright Thomas Saaristo All Rights Reserved |
| Crêpes |
Crêpes 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 crêpes in a pan at medium – high heat.
*Selecting the right pan to use is important, but you don’t need a crêpe 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 crêpe. Pour into the pan and
immediately swirl the pan around so the batter cotes the bottom crêpe 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.
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 crêpes in a pan at medium – high heat.
*Selecting the right pan to use is important, but you don’t need a crêpe 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 crêpe. Pour into the pan and
immediately swirl the pan around so the batter cotes the bottom crêpe 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.
