Crepes are enjoyed all over France, either filled with sweet or salty ingredients. Below is how to make the basic batter.
INGREDIENTS:
3 large eggs
1-1/3 cups whole milk
PREPARATION:
1. Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.
2. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
3. Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.
4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the
pan is ready to use. Brush with a little of the melted butter.
5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl
it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it
with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it
over.
7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with
waxed paper. Repeat with the remaining batter. Then fill with honey, jam, or Nutella!
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted
INGREDIENTS:
3 large eggs
1-1/3 cups whole milk
PREPARATION:
1. Combine the eggs, milk, flour and salt in the blender and blend on high speed for 1 minute.
2. If the batter is lumpy, strain it through a sieve. Cover and allow to rest at room temperature for at least one hour.
3. Whisk in 3 tablespoons of the melted butter. Skim the foam off the rest of the butter.
4. Heat an 8" crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the
pan is ready to use. Brush with a little of the melted butter.
5. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl
it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
6. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it
with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it
over.
7. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with
waxed paper. Repeat with the remaining batter. Then fill with honey, jam, or Nutella!
3/4 cups unbleached, all-purpose flour
3/4 teaspoon salt
5 Tablespoons unsalted butter, melted
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