MEMBER RECIPE
Basic Crepe Batter Recipe
By KerryLynn
Difficulty: Easy |
Total Time:
5 minutes to make the batter, 1 hour for the batter to rest, 20-30 minutes to make the crepes
|
Makes:
10-12 crepes
Nothing in French cuisine is more versatile than the crepe. This recipe is the classic that I use time and again as a blank canvas on which to splatter everything from the flame of marmalade to the ivory of gruyere to the emerald of pesto. Stuff with whatever sweet or savory suits your fancy, and voila!: vous etes chef de cuisine!
For more of my crepe recipes, like a Brie “Crep-o-dilla” with Avocado Creme Fraiche and Watermelon Salsa, baked Crepe Monsieur, or the Crepe Salad Bowl with Cassis Mixed Greens, visit www.FrenchRevolutionFood.com.
INGREDIENTS
- 1 cup of all-purpose flour
- 1 cup of whole milk
- 1/4 cup of cold water
- 2 eggs
- 2 tablespoons plus 1 teaspoon of unsalted butter, melted and cooled
- Pinch of salt
- For sweet crepes, add 1 tablespoon of granulated sugar
INSTRUCTIONS
- Add all the ingredients to the blender and whirl them around until they are combined. Be sure to scrape down the sides to make sure every last bit of flour makes it into the batter.
- Cover the blender and let the batter rest for an hour, to ensure the proper crepe texture.
- To make the crepes, heat a nonstick medium-sized pan over medium heat. When the pan is hot, but not smoking, spray it lightly with nonstick cooking spray. Ladle in a shy 1/4 cup of batter, and move the pan around quickly to spread the batter into a thin layer on the bottom of the pan.
- Store the crepes between pieces of parchment paper until you stuff them…Bon app!
Member recipes are not tested by the CHOW food team.
Yes they do need to be flipped. The best way, if you can master it, is to flip them with the pan itself. First, be sure the crepe is ready to be turned over by giving the pan a little shake. If the crepe slides around, it's ready, but if it sticks, give it a bit more time on that side. If it is ready, lift the pan a little ways off the heat, and gently thrust the pan forward. It will take a bit...+READ
Yes they do need to be flipped. The best way, if you can master it, is to flip them with the pan itself. First, be sure the crepe is ready to be turned over by giving the pan a little shake. If the crepe slides around, it's ready, but if it sticks, give it a bit more time on that side. If it is ready, lift the pan a little ways off the heat, and gently thrust the pan forward. It will take a bit of practice to determine the right force, but it will come to you. With the right amount of push, the crepe will turn into the air, and flip over, and then just catch it on the backside on its way down. You certainly don't need to be theatrical and have it hit the ceiling like a pizza man--just a little low toss. Alternatively, you could invest in a crepe spatula, which I high recommend. It's one of those pieces of specialized cooking equipment that actually is not replaceable with something more quotidian. I know Williams Sonoma sold them. It is perfectly shaped, thin and rounded, for flipping crepes. Again, check to see if the crepe slides around, then lift a corner, and use your fingers if you dare, to help it over. Once they are cooked on one side, the crepes are quite hardy, so if it accidentally gets folded together in the flip, slide it off the pan, so it's not as hot, use your hands to set it right again, and put it back in the pan and continue cooking. One thing to remember is, the first crepe never turns out right anyway, so just consider that one practice.
Enjoy your crepes! And do try adding the black pepper or mint to the batter...or whatever you think up. It makes them very special.-COLLAPSE
Do you need to flip them? What's the best way?
I should mention that crepes are a canvas not only for what you put on them but for what you put IN them. Add in Dutch cocoa powder and then stuff with Nutella. Add in cracked black pepper and stuff with honey, ricotta, and dried figs. Add in chopped fresh mint and serve a French lentil dal.