Crepes!

Ok it’s been awhile, between the baby and work, everything just got crazy. But I want to start getting stuff back up here, so I’m going to begin with something short and simple. See nutella is yummy, so I bought some at Costco. So now I have a lot of nutella. One good thing about this, I also have a great and easy recipe for crepes! Now if only I could keep bananas in the house with two kids…

Crepes (from Cooks Illustrated)
Makes 8-10 crepes

Note: The recipe is simple, but the technique is key here, so try to follow it fairly closely.

1/2 tsp vegetable oil
1 cup (5 oz) all-purpose flour
1 tsp sugar
1/4 tsp salt
1 1/2 cups whole milk
3 large eggs
2 tbsp unsalted butter, melted and cooled

1. Place oil in 12 inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk together flour, sugar, and salt in medium bowl. In separate bowl, whisk together milk and eggs.
3. Add half the milk mixture to the dry ingredients and whisk till smooth.
4. Add butter to mixture and whisk until incorporated.
5. Add rest of milk mixture in and whisk until smooth. (note: I have screwed this up and added all the milk mixture and then the butter and had it work fine)
6. Using a paper towel, wipe out skillet, leaving a thin film of oil on bottom and sides. Increase heat to medium and let skillet heat for 1 minute. After 1 minute, test the heat of the skillet by placing 1 tsp of batter in center and cook for 20 seconds. If mini crepe is golden brown on bottom, the skillet is properly heated, if too light or too dark, adjust heat accordingly and retest.
7. Pour 1/4 cup batter (though I find this to be too little) into the far side of the pan (tilt it up so you can make a pool on the far side). Then tilt and roll and shake the pan until it covers the bottom of the pan. (this part takes practice to figure out the technique that works best for you, but no worries the slightly misshapen ones taste just as good.
8. Cook crepe without moving it until the top surface is dry and the crepe starts to brown at the edges. About 25 seconds
9. Loosen the edge of the crepe from the side of the pan with a spatula, then gently slide it under the edge of the crepe and flip. You can use your fingers to help flip it by grabbing the edge with your fingertips, but I have not found this to be necessary.
10. Cook until the other side is lightly spotted, about 20 seconds.
11. Transfer the cooked crepe to a wire rack to cool, inverting so that the spotted side is facing up (or your plate to top depending on your method of cooking/eating).
12. Return pan to heat and heat for 10 seconds before repeating steps 7-11 with the remaining batter. Stack crepes on wire racks.
13. If you didn’t just eat the crepes as you went, transfer the crepes to a microwave safe plate and invert a second plat over the crepes. Microwave on high power until the crepes are warm, 30-45 seconds. Remove top plate and wipe dry with paper towels.
13. Top with deliciousness, my suggestion? Nutella and fruit (banana, strawberries, etc) is my favorite. The boys like adding coconut to it. You also do honey and toasted almonds, or sugar and lemon, or something savory. The world is your crepe oyster thing.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s