Every cook needs a classic crepe recipe in their arsenal. Here are 10 of them:. The batter consists of five simple ingredients: eggs, milk, flour, melted butter and salt. You could whisk the ingredients together by hand, however, for the silkiest batter, a blender is recommended. Get our basic crepe recipe here. The consistency of the batter is key: It should be slightly thinner than heavy cream, with no lumps. Add sugar and vanilla for a sweet crepe; chopped herbs or grated parmesan steer you in a savoury direction.
Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days. A well-seasoned crepe pan is ideal for cooking crepes because the short sides make them easy to flip, while the heavy bottom ensures consistent heat and even cooking.
I can, however, understand why he also uses double cream in the batter for his crepes in The Essence of French Cooking. It makes them meltingly rich and soft, and just as luxurious as you would hope for from such a dish. Crepes are good made with milk or beer. I like it in his sweet pancakes, but it would be truly superb in a savoury context. I find many of the batters far too thick — they are difficult to spread around the pan, which means the results are somewhat lumpen.
Olney, Child and Roux all have the right idea: a crepe batter should be the consistency of single, rather than double, cream. Sugar is, of course, a must in a sweet crepe, balanced with just a pinch of salt. Most recipes I try also add a little alcohol.
Wolfert and Conran use orange flower water in their crepes, with the former also adding lemon zest and almond extract. I have a very hard time getting her batter through my sieve, and conclude that it is easier, and creates less washing up, if you give the batter a good and thorough whisk, as everyone else suggests. Because nobody likes a thick crepe that's tough and rubbery. Or you can make the batter by hand. In a large bowl whisk the flour with the sugar and salt.
In a separate bowl whisk the eggs and then stir in the milk, vanilla extract and melted butter. Make a well in the center of the dry ingredients and then gradually pour in the egg mixture, whisking until combined and smooth. Strain if necessary to remove any lumps. Cover and let sit at room temperature about minutes. Or place in the refrigerator to chill for one hour, or up to two days. After chilling the batter, if it's become too thick, thin it out with a little milk or water.
Adjust the temperature as needed. Lightly butter the the pan. Lift the pan from the heat and, using a small ladle or scoop, pour about tablespoons of the batter into the center of the hot pan. Tilt and swirl the pan so the batter forms an even layer does not have to be a perfect circle. Remove from heat and place on a plate or wire rack.
Calories per serving kcal. Author: Julia. Instructions Mix all the ingredients for crepe batter in a large bowl and whisk the mixture until lumps dissolve.
Heat frying pan until very hot on high heat on stove top , spray it with oil spray and, using a soup ladle, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter.
Depending on the size of your soup ladle, you could use a whole ladle-ful, or less. It also depends on the diameter of your skillet. Let this thin layer of crepe batter cook for 1, 2 or 3 minutes, depending on your pan. The subsequent crepes will require much less time to cook than the first crepe, as the pan heats up even more with each crepe. After cooking the crepe batter on one side for 1 to 3 minutes, flip the crepe to the other side, using the metal spatula, and let it cook for another minute on the other side.
This way, you cook each crepe minutes on each side. To flip the crepe, use the metal spatula and pick up the sides of the crepe around its circumference, gradually reaching towards the center of the crepe from all sides, until the crepe separates from the pan.
When you first pour the crepe batter, it will be wet in the frying pan but gradually bubbles will be forming and the crepe batter will start to get dry. You can see it on my photos above. Your subsequent crepes might require much less time to cook, and the more of them you have to make, the faster you will have to flip the crepes, because the frying pan will get more and more heated up.
When you cook crepes, your stainless steel skillet is always on high heat. This will minimize sticking. If you use non-stick, you can keep it on medium heat.
As each crepe gets done, transfer it to the plate and add each new crepe on top of previous crepe in the stack. Sometimes I like to brush each crepe with softened butter and then top it with the next one.
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