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Sunday, April 26, 2015

An Easy Way To Make Perfect Crepes

Few people know it, but crepes are easier to make than pancakes. Just don’t feel bad if you have to throw away the first crêpes of the batch. That’s standard practice. Sometimes it takes a few fails before you get the pan up to optimal heat. The ingredients are as follows:

  • 1¼ cups sifted flour
  • 1 whole egg plus 1 egg yolk
  • 1¼ cups whole milk
  • 1 tablespoon cognac
  • 1 tablespoon melted butter
  • pinch of salt
  • 5 scant tablespoons very fine sugar
  • ¼ teaspoon vanilla extract
1. Put all ingredients except melted butter in a blender and blend on high until completely smooth, about 1 minute. Add melted butter and blend 15 seconds more. Batter should be slightly thicker than heavy cream. Refrigerate at least 2 hours and up to 3 days before cooking.

2. Brush a heavy 8- to 10-inch skillet or crêpe pan lightly with oil. Set over moderately high heat until pan is just beginning to smoke. Remove from heat and pour a scant ¼ cup batter into middle of pan. Quickly tilt pan in all directions to cover. Pour any batter that does not adhere back into bowl.

3. Return pan to heat. Cook until crepe sets, about 30 seconds. Use your fingers or a straight 14 inch spatula to carefully flip crepe and cook until done, about 30 seconds. Repeat with remaining batter.

Sweet crepes also provide worthy wrappers for Nutella,  fresh berries; caramelized apples, pears, peaches or plums; custards; and jam. .Also,  dollops of whipped cream and just plain maple syrup always enhance the experience.. 

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