Saturday, December 1, 2012

Crepes

Crepes. The thin little pancake was something I grew up on. My mom would make them and we'd fill them with ice cream and top them with chocolate sauce. Now I prefer fruit in the middle and a sprinkling of sugar on top. Or plain. I'm perfectly fine just rolling one up and eating it completely unadorned.

Crepes may seem a little daunting, but there really isn't much to them. You don't need any fancy crepe pan or one of those stick things they use to evenly spread the batter on the hot surface. Just a regular old nonstick saute pan will do the trick. And there's no need to use a spreading tool. Swirl the pan and gravity will take care of the rest.

Crepes
1 1/2 + 1/3 cups flour
2 eggs
2 Tbs sugar
2 Tbs vegetable oil
1 tsp vanilla
1 1/2 cups milk

Blend all ingredients in a blender until combined. Let stand in refrigerator for one hour.

Heat 8" nonstick saute pan on low heat. Add 1/4 batter to pan and swirl to distribute batter evenly. once edges are dry and the batter is set, lift edge with a toothpick and remove from pan. the bottom should still be yellow with slight tanning. If too brown, lower heat and repeat.

This recipe makes a million crepes. I usually feel like the batter is multiplying while I'm cooking the other crepes. to make bigger and fewer crepes, you can use a 10" pan and increase batter amount to 1/3 cup.

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