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Crepes A crepe is an unleavened, flat, thin pancake of cooked dough or batter which is used as a wrapper for another food. Crepes can be served as a dessert; stuffed with ham, fish, spinach or the like as a main course; or stuffed with cheese and cut into tidbits as a hot hors d'oeuvre. Some type of crepe is made in most cuisines the world over. There is the Italian crespella, the French crepe, the Chinese mandarin pancake, the Mexican tortilla, and the Russian blinchki. In France the crepe used to be called pannequet, from which the word pancake is probably derived. A very thin pannequet resembles the wrinkled, fragile looking fabric which we know as crepe—hence its name. It is sometimes called crepe dentelle because of the tiny lacy holes at the edges. The quantity of liquid in the batter can be changed to make the crepe thicker or thinner. Milk or a mixture of milk and water is usually used, but some recipes use cream or even beer. Cream or extra egg yolks make a crepe that is tender, soft, and difficult to turn. The more water and the less fat, the more it is like bread dough, making a crepe that's tougher and more elastic. The number of eggs varies from recipe to recipe as well. The batter does not have to rest and set before it can be used. If it sets, it gets more elastic and stronger, but in the final product this is hardly noticeable. There are special steel crepe pans, 4 to 5 inches in diameter, that have very short sides, which makes the crepe easy to flip. Any pan that has a nonstick surface works just as well, and does not have to be seasoned. We use a pan 7 to 8 inches in diameter. It makes a larger crepe, and the whole process goes faster. As you make the crepes, stack them one on top of the other to prevent them from drying out. Crepes can be made ahead of time and reheated, especially when they are to be stuffed or used in Crepes Suzette. If you cover them with plastic wrap so that they do not dehydrate and absorb other flavors, they will last a few days in the refrigerator. They can also be frozen. To me, the best way to eat crepes is the way we did it at home as children. We picked them piping hot out of the skillet and ate them plain, with sugar sprinkled on top, or with jam, or sometimes with butter and sugar, or grated chocolate. With burned fingers and mouth, we had the best time ever, and crepes have never tasted as good since. 1 1/2 cups all-purpose flour (dip the measuring cup directly into the flour bin and level it off with your hand) 3 eggs 1 cup milk 1/3 stick butter, melted 1/2 teaspoon salt 1/2 teaspoon sugar 1 cup cold water 1 tablespoon oil In a bowl combine the flour, eggs, 1/2 cup milk, melted butter, salt, and sugar. Mix well with a whisk. The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one. Work it until it is smooth, then add the other 1/2 cup of milk, the cold water, and the oil. Stir well. Heat the skillet and butter it lightly for the first crepe. I am always telling my students in cooking class that "The pan has to get in the mood. " Pour about 2 tablespoonfuls of batter on one side of the skillet. Immediately tip the skillet, shaking it at the same time to make the batter run all over the bottom. The speed at which the batter is spread determines the thickness of the crepe. If you do not move the skillet fast enough, the batter sets before it has a chance to spread and the crepe will be thick. Cook it on medium to high heat for about 30 seconds. To flip, bang the skillet on a pot holder on the corner of the stove to get the crepe loose, and flip it over. An alternate way to flip the crepe is to lift it with a spatula and with the other hand to grab the edge of the crepe. Then rest the spatula on the side of the skillet and turn the crepe over with both hands. A Cook it about 20 to 2 5 seconds on the other side, and transfer it to a plate. Repeat with the remaining batter. Notice that the side of the crepe that browned first has the nicer color. Be sure to serve the crepe so that this is the side that is visible. Serve the crepes with an array of jams, such as strawberry, raspberry, or apricot preserves, or with apple butter or honey, or with sugar and butter or grated chocolate. 2 DOZEN CREPES Return to Top | Back to Recipes |
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