Crepes, The Easy and Painless Way
No measuring is daring and it can be fun. It’s certainly the quick way to cook and you might be surprised at how well you can do this.
Crepes are a good substitute for morning pancakes and they certainly are good for lunch, dinner or dessert. They are so versatile. So, it’s up to you with what you want to fill or top them: ricotta cheese and berries? Jam? Veggies and cheese? Chicken bits with a lovely sauce over it all? Or topped with a delicate orange or lemon Crepe Suzette sauce? Variations are endless and fun to invent. You can even have an array of fillings on the side and let guests or your family invent themselves. What I myself had this morning were crepes filled and topped with ricotta and fresh berries. Yum, they were delicious!
I could go on and on about fillings and toppings but what I am giving you here is just the basic crepe recipe. The trick with this recipe is to use the SAME SIZED cup or glass for placing the eggs, flour, milk and butter because you are going to eyeball your amounts within these four vessels. A vessel that holds about 2 cups (oops—I shouldn’t have said that—sorry) will make enough crepes for 4. My picture showing my vessels with the ingredients are for half of the listed ingredients i.e. 1/2 a vessel of eggs, 1/2 vessel flour, slightly less than 1 vessel full of milk & 1/8th vessel of melted butter.
I use a Teflon crepe pan but if you don’t have one, then make sure to put a little oil or butter in your pan first. I like to make sure my pan is quite hot (when an entered droplet of water sizzles). If your first crepe doesn’t turn out quite right, fear not because you’ll know whether to turn the heat up or down to make the next one right.
To keep your crepes warm, you can have a double boiler top all ready to put them in; or wrap them in foil or in a dish covered with foil in a 200F or 250F oven. I also have had left over batter which when whisked again make fine crepes the next day. You also can freeze left-over already made crepes. So see how versatile these guys are?
- Eggs-1 vessel full
- All-purpose flour-1 vessel full
- Whole milk-1 ¾ vessel full
- Melted unsalted butter-1/4 vessel full
- Pinch salt
- Pinch baking powder (optional)
- Pinch powder sugar (optional
- Drop or so vanilla (optional)
- Lemon or orange zest (optional)
- In a bowl that has a pouring spout is the best, whisk well or beat with electric beaters the eggs.
- Add the remainder of the ingredients. Whisk or beat till you have a smooth batter.
- Heat your crepe pan or a small size skillet. Add a bit of the batter, just enough to partially cover the bottom because then you want to roll your pan around so the batter slides smoothly over the whole pan bottom. You don’t want a thick crepe. You want a crepe that is fairly thin.
- Cook until the edges begin to brown—anywhere from 30 seconds to 1 minute. Flip over with a spatula and cook for another 30 seconds or more. You can peek to say how brown the bottom of the crepe is getting.
- Pile them up on your oven warmed platter and cover; or place in the top of your double boiler that is warm by boiling some water in the bottom part.
Bon Appétit —-From Margot’s Table to Yours
Want some more recipes or small group catering: visit http://blog.tempinnkeeper.com or email Margot at email@example.com