Crepes

Martha Stewart Living, February 2009


In the past when I have made crepes, I have only made sweet ones, usually with berries inside. And I have always used the Joy of Cooking recipe. Recently, Martha Stewart Living had an article on crepes, though, so I tried their version. We liked it better than the Joy one, because the crepes were smoother, prettier when cooked, and more delicate overall-- plus it used fewer ingredients. We had them for dinner folded in half then in half again with with butter, salt and pepper, and smoked ham inside, with a salad with a simple vinaigrette on the side. For breakfast the next morning, we cooked up the remaining batter and had them rolled, with a smear of cream cheese and some of last summer's strawberries (simmered until they were soft and juicy) inside, and a dusting of confectioner's sugar on top. They were thin and delicious with both meals, even though I skipped all the recommended sifting (noted below). We halved this recipe for the two of us.

1 3/4 C flour
1/2 t coarse salt
2 C whole milk (we used skim)
3 large eggs
5 T unsalted butter, melted

Sift flour and salt into a large bowl (I didn't). Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl (I didn't), and refrigerate for at least two hours or up to one day (we did about an hour). Batter should be the consistency of heavy cream; add more milk if needed.

Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle batter into pan, just enough to cover the bottom, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden-brown in spots, and center is lifted by pockets of air, about one minute. Run a spatula around edge of crepe to loosen. Slip spatula under crepe and gently flip. Cook until bottom is firm and golden-brown, about 45 seconds. Repeat with remaining batter, brushing pan lightly with butter every couple of crepes. Serve immediately.