5.28.2009

Basic Crepes

King Arthur Flour

Recently I used up a gift certificate to King Arthur by taking a class on crepes. This is their recipe. My favorite idea of how to use them from the class was a ham and cheese crepe cake that I'll post as well. This recipe makes about eight 8-in. crepes.

2 eggs, room temperature
1 1/2 C milk
1/4 t salt (sea or regular, not kosher)
1 C flour
2 T unsalted butter

In a large mixing bowl, whisk the eggs, then add the milk while whisking.

Gradually add in the salt and flour, whisking to combine. Do plenty of whisking, as the goal is to get rid of as many lumps as possible (unlike the Joy recipe for crepes, the only one I'd used before this, which says, "Ignore the lumps; they will take care of themselves"-- and they never really do).

Whisk in the butter. Then dip a spoon in the batter and hold it up. If batter coats the spoon, it's good consistency; if it's too thick, add some milk, a couple teaspoons at a time. When consistency is right, strain the batter through a fine sieve into a fresh, lump-free bowl. Let batter rest at least 10 minutes to help smooth lumps. They explained the flour is wet and the gluten is "knitting itself together."

Heat a lightly greased (nonstick spray is fine, as there's plenty of butter flavor in the crepes themselves) pan over medium-high heat. Pour or scoop the batter onto the pan, about 1/3 C at a time for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. It should be quite thin.

Cook the crepe about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

3 comments:

  1. I really recommend the crepe recipe I have on the greenmen site in the recipe section - they're uber-yummy...

    ReplyDelete
  2. Okay, I checked it out. That's interesting it has all that sugar! Bet it's sweet. I'll have to try it. Anything special you have them with or fill them with?

    ReplyDelete
  3. Palachinka. They're Slovenian or Croatian or something. Usually sprinkle lemon juice and (more) sugar on top.

    Yum Yum Yum.

    ReplyDelete