|
|
Basic
Crepes
Recipe by:
Jacques Pepin
Makes
2 dozen |
Serve the crepes with
an array of jams, such as strawberry, raspberry, or apricot preserves, or
with apple butter or honey, or with sugar and butter or grated chocolate. |
1-1/2 cups all-purpose flour (dip the measuring cup directly
into the flour bin and level it off with your hand)
3 large eggs
1 cup milk
1/3 stick butter, melted
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup cold water
1 tablespoon oil
In a bowl combine the flour, eggs, 1/2 cup milk, melted butter, salt, and sugar.
Mix well with a whisk. The batter should be very thick; it is easier to get rid
of lumps in a thick batter than in a thin one. Work it until it is smooth, then
add the other 1/2 cup of milk, the cold water, and the oil. Stir well.
Heat the skillet and butter it lightly for the first crepe. I am always telling
my students in cooking class that "The pan has to get in the mood. " Pour about
2 tablespoonfuls of batter on one side of the skillet. Immediately tip the
skillet, shaking it at the same time to make the batter run all over the bottom.
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.
Cook it on medium to high heat for about 30 seconds.
To flip, bang the skillet on a pot holder on the corner of the stove to get the
crepe loose, and flip it over.
An alternate way to flip the crepe is to lift it with a spatula and with the
other hand to grab the edge of the crepe. Then rest the spatula on the side of
the skillet and turn the crepe over with both hands.
A Cook it about 20 to 25 seconds on the other side, and transfer it to a plate.
Repeat with the remaining batter. Notice that the side of the crepe that browned
first has the nicer color. Be sure to serve the crepe so that this is the side
that is visible.
|
