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CREPE BATTER

Master Recipe

 

 

Ingredients:

2 large eggs

1 cup milk

1/3 cup water

1 cup all-purpose flour

1/4 teaspoon sea salt

3 tablespoons butter, melted, divided

 

Directions:

Processor or blender:

Combine the eggs, milk, water, flour, salt and 2 tablespoons melted butter in the workbowl of a food processor.  Run the machine for 5 seconds or until smooth.  Scrape down the sides of the bowl if not well mixed and process briefly again.  Pour into a measuring cup, cover, and refrigerate at least 1 hour, or up to 24 hours.  Stir to blend ingredients briefly before using.  The batter should be the consistency of heavy cream.  Thin with water as needed should the batter not spread evenly and easily in the pan.

 

By Hand:

Sift the flour and salt into a mixing bowl.  Beat together the eggs and gradually work in the water and butter.  Stir the wet ingredients into the dry until just mixed.  Refrigerate as recommended above.

 

 

BUCKWHEAT CREPES

 

Same ingredients as above with this modification:

1/2 cup all purpose flour

1/2 cup buckwheat flour

 

 

 

DESSERT CREPES

 

Same ingredients as above with these additions:

1 - 2 tablespoons sugar

2 tablespoons Cognac, Cointreau, Amaretto

1 teaspoon vanilla extract

MAKING A CREPE

 

 

Preheat an 8-9" skillet with shallow sloping sides.  Materials that work well are: non-stick surfaces such as Tefal and Farberware Millennium; or steel surfaces such as stainless or black, forged steel.

 

Lightly butter all pans for the first crepe or two with the remaining melted butter from the Master Crepe Recipe.  After that, only the uncoated steel surfaces will require continuous buttering.

 

Pour approximately 1/8 cup of batter into the bottom of the hot pan and, off the heat, turn the pan to evenly distribute the batter on the surface.  Cook the crepe until the edges curl up and air bubbles appear on the surface.  This will take about 1 minute over medium heat.

 

Release the edges completely, lift the edge of the crepe with the finger and flip over the crepe.  Cook over medium heat for another 30 seconds.  Stack the crepes on a plate.  Cover tightly and refrigerate until needed for filling, several days if necessary.

 

If a particularly thin crepe is desired the extra batter in the pan can be poured out into a separate dish immediately upon coating the bottom.

 

Yield: 12 - 14 crepes