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Quick-Breads,
Muffins, Scones, Biscuits, & More ... |
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 A
crepe is an unleavened, flat, thin pancake of cooked dough or batter which is
used as a wrapper for another food. Crepe batter is generally made from flour,
eggs, milk, butter, salt, sugar, water and oil. It is thought that crepes
originated in Brittany, a region located in Northwest France.
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Cooking crepes takes a bit of
patience. It seems the first few are never as good as the later ones. And if
the pan is too hot, the crepes will be lacy...if the pan is too cool, the
crepes will stick. |
Some type of crepe is made in most cuisines
the world over. There is the Italian crespella, the French crepe, the Chinese
mandarin pancake, the Mexican tortilla, and the Russian blinchki. In France the
crepe used to be called pannequet, from which the word pancake is probably
derived. A very thin pannequet resembles the wrinkled, fragile looking fabric
which we know as crepe—hence its name. It is sometimes called crepe dentelle
because of the tiny lacy holes at the edges.
Crepe batter makes a great versatile base for
all kinds of fillings; they are flexible and can be easily wrapped around
numerous sweet or savory ones. They can be drizzled with sweet sauces and then
sprinkled with confectioner's sugar. Crepes are so thin that they are almost
always folded, the shape dictated by the dish: flambéed crepes are folded in
quarters, the point placed on the plate facing away from the diner. Firm or
creamy fillings are rolled in a cylinder, and looser mixtures are contained
within by turning in the sides of the crepe, then rolling it like a package
called a pannequet.
The quantity of liquid in the batter can be
changed to make the crepe thicker or thinner. Milk or a mixture of milk and
water is usually used, but some recipes use cream or even beer. Cream or extra
egg yolks make a crepe that is tender, soft, and difficult to turn. The more
water and the less fat, the more it is like bread dough, making a crepe that's
tougher and more elastic. The number of eggs varies from recipe to recipe as
well.
Crepes are leavened with eggs and with air
beaten into the batter. Although you can blend a crepe batter by hand-using a
whisk, a blender, or food processor you'll want to be especially careful not to
overbeat the batter, or you'll risk creating too much air in the batter. If so,
when cooked, large air bubbles will will be visible while cooking; they will pop
and leave holes or bumps.
Crepes and fillings can be prepared well in
advance for ease of preparation and heat beautifully in the microwave. As you
make them, stack them one on top of the other to prevent them from drying out.
Cooled crepes will keep several hours at room temperature, layered with wax
paper and wrapped in plastic wrap so they don't dehydrate and absorb other
flavors. Well wrapped, they will also last a few days in the refrigerator or 3-4
months in the freezer.
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| Crepe Making Tips from
Jacques Pepin:
Most recipes say to let the crepe batter sit
for one to two hours before cooking.
However, "crepe batter does not have to rest and set before it can be used.
If it sets, it gets more elastic and stronger, but in the final product this
is hardly noticeable". I tried his technique and it worked well.
Ideally crepe batter should be as thick as
heavy cream. I like to make crepes with pastry flour, which makes a more
tender crepe. If it's too thick, blend 1 to 2 tablespoons milk into the
batter.
A non-stick, small pan (6- to 7-inch or 9-
to 10-inch) is best for making crepes. The edges usually get crispy in a
regular pan, but a non-stick pan, will give you a bit more resistance around
the edges. (Trim the edges if crispy). There are crepe pans, a heavy black
steel pan, 4 to 5 inches in diameter, known as a "poele", but they are hard
to use and rust easily.
Generally, unless you have PERFECT pans,
the first crepe or two sticks and gets thrown out. After a few crepes, the
pan becomes nicely "seasoned" and the production is easy. (One tip: unlike a
nonstick omelet pan, your crepe pans will never benefit from a sudsy soap
and water soak. Instead just wipe the pan clean with a damp paper towel.)
Pre-measure the batter for each crepe by
either using a ladle or a small measure for pouring. You'll need about 2 to
3 tablespoons of batter for the 6- to 7-inch crepes and about 1/4 cup for 9-
to 10-inch crepes. When poured, the batter should cover the entire pan. If
not, you need a smaller pan or a larger spoon.
Place the pan on the stove
and set it at medium to medium-high until sizzling before you add the
batter. You can also test it with a drop of water. When done, it should
sizzle when it hits the pan. It's important that you put a little bit of fat
in the pan for the FIRST CREPE ONLY, to prevent sticking and burning. Butter
is the fat of choice or olive oil if making savory crepes. Once the pan is
hot, add a little butter; the pan should not be SO hot that it browns or
even burns. Use either a paper towel or pastry
brush to wipe a small dab
of softened butter across the pan; you should leave the thinnest of films.
Pour batter all at once into the pan, and
do not add more. It will make a hissing noise when it hits the pan if the
heat is high enough. Adjust the heat (should be around medium to
medium-high) and holding the handle with a potholder, quickly swirl it so
the batter thinly and evenly coats the bottom of the pan.
Now quickly swirl the batter
around so it coats the entire pan. There should be no excess batter. You
want the crepes to be as thin as possible. The speed at which the batter is
spread determines the thickness of the crepe. If you do not move the skillet
fast enough, the batter sets before it has a chance to spread and the crepe
will be thick. Fill any holes with a drop of batter from spoon. When the
heat is correctly adjusted, after about 1 minute, you'll see the crepe brown
on the edges and become almost dry on top, it is then ready to turn. (It has
been argued that the perfect crepe has to be all white, but I like mine nice
and browned).
Once the batter is glossy
(but not runny) and the edges begin to brown, you're ready to flip it. This
is quite possibly the hardest part of making crepes, but, with a little
practice you'll be in the zone. If flipping scares you, try using a rubber
spatula to flip the crepe, but be careful not to tear it.
To turn a crepe, gently
loosen the edges of it with a plastic spatula, or bang the pan bottom on the
stove to free the crepe. Hold the edge with both hands and lift the crepe up
gently. Then set it down again in the pan uncooked side down. Cook the crepe
on the second side, about 15 to 25 seconds, briefly allowing it to take some
spots of color and dry out and moist spots. To cool, turn out onto a piece
of wax paper, cloth towel or lightly greased surface, so that the first side
is down. Continue the process.
If you plan on serving your crepes right
away and desire to keep them warm, cover the stack with a sheet of aluminum
foil and place in a 225 degree F oven.
Crepes can take a
variety of shapes depending on the kind of filling or the way you want
to present them. Just make sure that the prettiest side will be on the
outside when you are through folding for the best eye appeal.
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- Crepe Rolls:
- Spread the filling on each crepe,
pretty side down, and roll fairly tightly from one side. Ends may be
tucked under before rolling.
- Classic Fold:
- Place filling in the center and
fold one side over the center, then fold the other side over first
side.
- Crepe Pockets (Blintzes):
- Place filling in center, fold one
side one-third toward center. Fold opposite side one-third toward
center. Fold an open side over center three-quarters of the way
across the crepe. Fold again to close last open end. This makes a
rectangle shape.
- Triangle Fold:
- Place filling in center or spread
evenly if desired. Fold crepe in half, then half again forming a
triangle.
- Gateau (Layered):
- Place filling evenly over crepe.
Place another crepe on top. Spread filling on that crepe and top
with another crepe. Continue layering until desired height is
achieved. Serve by cutting into wedges.
- Cups:
- Place small crepes in buttered
muffin pans and arrange folds nicely. Fill and bake according to
recipe you are using.
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Breakfast
and Dessert Crepes:
The
simplest way to serve crepes is to spread them with jam or
preserves, roll or fold them, arrange on an oven-proof dish, and
then sprinkle with sugar. Use table sugar, brown sugar or powdered
sugar. Heat in the microwave under full power for 2-3 minutes.
Optionally, place dish midway down under the broiler for 2-4
minutes. Do not put them directly under the flame or they will burn.
Also, you can put them to heat in the oven set at 350 degrees F for
about 5 minutes or until heated thoroughly.
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Other Fillings
- Jams and preserves:
Strawberry, apricot, marmalades,
plum, etc.
- Pie fillings:
Apple,
cherry, pudding, etc.
- Fresh fruit:
Strawberries, apricots,
peaches, blueberries, etc. May be cooked or served with a glaze
added.
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- Lunch and Dinner Crepes
- Seafood:
- Cooked scallops, lobster, tuna,
shrimp - mix with your favorite white sauce, cheese sauce, or
canned soup. Add a little white wine for robustness. Fill crepes,
fold as desired, top with more white sauce. Sprinkle with bread
crumbs, cheese and dill or parsley. Bake 5 to 10 minutes at 350
degrees F or until bubbly. Optionally, microwave 3 to 5 minutes
until bubbly.
- Chicken or turkey and beef
or pork:
- Cut up cooked meat and add to
white or tomato-based sauce. Spice to taste. Add cooked chopped
eggs or cottage cheese, or shredded cheese to taste. Keep sauce
thick as it will thin when heated. Fill crepes, fold or roll as
desired, top with bread crumbs or cheese. Bake at 350 degrees
until bubbly, or microwave 3 to 5 minutes.
- Vegetables:
- All cooked vegetables do
beautifully in crepes. It's a good idea to add a little butter or
cheese or white sauce to them so they are not too dry in the
crepe. Use any vegetable or vegetable-meat mixture to fill crepes.
Use your imagination and what's on hand. Just fill and fold,
sprinkle favorite sauce, sour cream, yogurt, crumbs, or whatever,
and heat in the oven, microwave, or under the broiler.
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Some information from
Jacques
Pepin
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Basic
Crepes
