Friday, April 8, 2011

All-Purpose Crepes.

All - Purpose Crepes from Lauren:

1 cup flour
2/3 cup cold milk
2/3 cup cold water
3 "large" eggs
1/4 tsp salt
3 T melted butter, plus more for brushing on the pan

Mix all the ingredients smoothly in blender or food processor, or with a whisk. Refrigerate 10 minutes if you used instant flour, 30 minutes with all purpose flour. (A rest allows the flour particles to absorb the liquid, making for a more tender crepe). Heat a non-stick pan with a bottom diameter of 5 to 8 inches; brush lightly with butter. I use a napkin to "wipe" the butter around all sides of the pan, ensuring there is a nice sheen, but no big pools. Depending on your pan, you may need to "wipe" it with butter again after every four to six crepes. Pour about 3 T of batter into the pan and tilt pan in all directions to cover bottom evenly. Cook about one minute, or until lightly browned; turn and cook briefly on the other side.

Savory Filling: you can put whatever you want inside crepes, but keep in mind that less is usually more. Crepes are not meant to be eaten as hoagie sandwiches! My French roommate used to make me ham, swiss (gruyere, emmental, or Jarlsburg) and thinly sliced tomato with salt and pepper. Yum!

Sweet Filling: I love nutella and banana, but you can also do applesauce and cinnamon, fresh lemon juice and sugar or jam filled crepes.

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