Crêpes, those deliciously thin pancakes, are a favourite in France… whether served with fruit or eaten simply with a whisper of Nutella or a good squeeze of lemon and a dusting of sugar. Crêpes are easy to buy ready made or can be prepared in a batch and frozen for use at another time…
Wini Moranville, author of The Bonne Femme Cookbook, has the best and easiest crêpes recipe..
To make the prefect crepe…
Makes 12 7-inch crêpes
For the crêpes
3/4 cup 2% or whole milk
1/2 cup water
2 large eggs
1 cup all-purpose flour
3 tablespoons unsalted butter, melted, plus additional melted butter for the pan
1. Place the milk, water, eggs, flour, melted butter, and salt in a blender in the order given. Pulse until blended, scraping down the sides of the blender container once. Refrigerate batter at least 1 hour and up to 48 hours. (This allows the bubbles to settle out so the crêpes are less likely to tear during cooking.)
2. If the batter has separated during refrigeration, stir it gently to blend. Because each crêpe needs to cool individually on a plate, set four plates (7 inches in diameter or larger) on a countertop, ready and waiting to receive the just-made crêpes.
3. Brush the bottom of a 6- to 7-inch nonstick skillet with butter to coat it lightly. Heat over medium-high heat. Remove from heat and pour a scant 1/4 cup batter into hot pan quickly swirling pan to coat the bottom of the pan with batter. Return to heat and cook until lightly browned on bottom and crepe flips easily, about 30 seconds. Using a thin pancake turner or heatproof spatula, flip crêpe and cook about 30 seconds more.
4. Slide crêpe out of pan and onto one of the plates. Repeat with remaining batter, buttering pan only if necessary. (Reduce heat to medium if crêpes brown too quickly.) Once you’ve made four crêpes, you can start stacking the cooled crêpes, freeing up a plate for stacking the next one hot out of the pan.
To Freeze crepes… Stack them between sheets of parchment paper or waxed paper. Cover them with plastic freezer wrap and freeze. Thaw the stack in the microwave 9about 1 minute) or overnight in the refrigerator. Then re-heat each crepe individually, either in a pan on the stovetop for a few seconds or in the microwave for about 20 seconds.
and for a sweet addition… Wini suggests…
Strawberry – Caramel and Marscarpone Crêpes
Makes 6 servings
1 cup sliced fresh strawberries
Make crêpes as directed and keep 6 crêpes warm, loosely covered with foil, in a low oven while you prepare the filling ingredients. In a small saucepan, heat the caramel sauce until pourable cosistency. In a chilled mixing bowl, beat heavy cream, marscarpone and sugar until stiff peaks form. To serve, spread about 3 tablespoons of the marscarpone cream over one half of the crêpe. Fold crêpe in half, then in half again to create a wedge-shaped piece. Spoon the fresh strawberries over part of the crêpe; drizzle caramel sauce over strawberries. Repeat with remaining crêpes and serve.
for more ideas about crêpes… 50 Savoury and Sweet Recipes
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Happy crêpes making… xv