Prep Time: 10 minutes
Cook Time: about 2 minutes per crepe
Total Time: Chill batter one hour to overnight
I’m not sure which I love more, making crepes or eating them. If you’re intimidated by making a crêpe, don’t be- they’re just super-thin pancakes that you can serve folded or rolled or stacked with a variety of fillings from sweet to savory.
In terms of equipment, you don’t really need a special crepe pan to make crepes. I like to use an 8-inch nonstick skillet. And while I like to make my batter in a blender or food processor, you can also use a whisk. You just want to get the batter good and smooth.
Making crepe batter is so easy. Just combine the wet ingredients in your blender, then add the dry ingredients and blend until smooth. The most important thing is to let the batter rest for at least an hour and up to overnight. Rested batter makes for a thin, tender crepe. Once you master the basic crepe, you can get creative by adding flavorings to the batter to enhance your fillings.
Spray your pan with k Cooking Spray and get it good and hot. The technique for spreading the batter into the pan is all in the wrist. Add the batter to your pan and then rotate your wrist and pan to make the batter spread into a thin, even layer. Because they are so thin, crepes cook quickly. You can check them for doneness after about 1 minute. Just use a spatula to lift the edge of the crepe. If the edges appear to be crisp and the underside is golden brown, it’s ready to flip. The second side cooks even more quickly- about 30 seconds should do it. Then you can slide the crepe out and continue on with the rest of the batter. Spray the pan between each crepe.
Crepes can be made ahead and refrigerated for several days or frozen for a couple months. Just layer them between sheets of waxed paper and then slip them into a freezer bag. When the mood strikes, grab a stack of crepes from the freezer. I like to thaw them in the refrigerator overnight.
How you flavor and fill them is limited only by your imagination. Add lemon zest, chopped fresh herbs, cocoa or coffee powder, grated cheese or cracked black pepper to the batter. Fillings can go from a simple smear of jam or jelly, to sautéed mushrooms or a creamy seafood filling.
Have I inspired you to make a crepe? I hope so! This one is from Amy’s Table: Food for Family and Friends.
In a blender or food processor, combine all ingredients. Process just until smooth.
Cover and chill at least an hour and up to overnight.
Spray a 7-inch non- stick skillet with cooking spray; heat over medium heat. Add 2 tablespoons batter; swirl to coat the pan. Cook about 1 minute. Turn and cook 30 seconds more. Transfer to a plate.
Continue with remaining batter.
In a medium saucepan combine caramel sauce and cognac; heat until warmed through and melted. Cool slightly
Preheat oven to 350°F. Fill one crepe with 1 tablespoon sauce and sprinkle with chopped pecans. Fold crepe in half over filling, then in half again, forming a triangle. Place in a 13x9 inch baking dish. Repeat with remaining crepes. Pour remaining sauce over crepes. Bake just until heated through, about 15 minutes.
To Serve: Sprinkle with remaining pecans. Serve with vanilla ice cream if desired.
|Yield:||makes about 20 crepes|
1 1/3 cups whole milk, at room temperature?
1 cup flour
3 tablespoons unsalted butter, melted?
1 tablespoon sugar
1/2 ?teaspoon salt?
Caramel Sauce and Toppings
1 cup purchased caramel sauce?
2 tablespoons Cognac or brandy
?1 cup toasted pecans, roughly chopped?
Vanilla ice cream as an accompaniment?
to you by Amy Tobin
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