Thursday, August 20, 2009
Let's put the myth that making crepes are hard to rest. People think crepes are hard to make because the first one ALWAYS comes out looking terrible! The truth is, you need to sacrifice that first crepe to the food Gods (and sometimes the second one too) until they start coming out looking great. No need for a special crepe making pan. Just good eyes, sensible heat, a good nonstick pan, and a little practice.
The good news.... crepes are one of the most inexpensive breakfasts foods you can make and the ingredients are pretty much on-hand in anyone's kitchen. So, get practicing!!!
8 crepes (4 servings)
10 minute prep time
3 minute cook time
15 minute inactive time
1 cup milk
1 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup butter, melted
2 cups flour
Strawberries, bananas, nutella, whipped cream, syrup
1. In a food processor, mix together eggs, milk, water, sugar, and salt. Add the melted butter and mix until well blended. Add flour and continue to process until smooth with no lumps. Pour into a mixing bowl, and let sit for 15 minutes to allow the bubbles to rise to the top.
2. Prepare whatever you would like for fillings. Sliced strawberries, bananas, Nutella (a chocolate hazelnut spread), fresh whipped almond cream, and Vermont maple syrup are a few of my favorites. I also like reconsituted raisins and crasins (1/2 cup of each, fill with water till it just covers the fruit, add a couple teaspoons for brown sugar, and boil for 15-25 minutes until the fruit is plump).
3. Heat a non-stick frying pan to medium heat. No need for the pan to be screaming hot. Spray with non-stick spray and pour slightly less then a 1/4 cup of batter into the middle of the pan. Pick-up the pan and rotate slowly to allow the batter to spread out evenly. The goal is to make a perfect circle. Put the pan back down on the burner and allow to cook until the edges are slightly dry. Using any method you like, flip the crepe over and start cooking the other side.
And now... and important Quick & Dirty Tip: it takes about 1 minute for each side to cook. When you flip it over, the crepe should still be pale or just starting to develop color. You don't want to brown the crepe as it will be too dry and not fold well. I use a fork and my thumb to flip these suckers over, some people use a spatula, and others use chop sticks. I say, whatever gets the job done without breaking the crepe is the correct way to do it.
4. THROW AWAY THE FIRST CREPE. Spray your pan with non-stick spray and start your second crepe. When it is finished (and this one should look a lot nicer), put on a towel lined cookie sheet and keep in a 180 degree oven until all the crepes are finished. As each one is finished cooking, stack them up right on top of each other.
5. To plate, fold 2 crapes in half, and then in half again. Put all your fillings on the side and let your friends and family stuff the crepes however they like. Enjoy!
Quick & Dirty Tips:
Have fun with the fillings... the possibilities are endless.
If you want to make the process even faster, do two pans at a time! Or you can be crazy like me and trying doing four pans... that makes you a crepe master.
If the crepes are coming out dark, turn down the temperature on the stove. Getting the correct heat in the pan is key for crepes to come out well.