Ingredients: 2 large eggs, 1 cup milk, 1/3 cup water, 1 cup all-purpose flour – preferably bleached, 1/4 teaspoon salt, 2 tablespoons butter – melted, plus 2 or 3 teaspoons butter for coating the pan
Instructions: In a blender or food processor, blend the eggs, milk, water, flour, salt, and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Or, to mix by hand, sift the flour into a medium bowl and add the salt. Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.
Heat a thin lipped saucepan on medium/ medium/high heat. Using a ladle drop in a ladle-full of batter. Gently tilt the pan side to side to evenly distribute the batter. Set on flame/burner. After 1-2 minutes you may begin to loosen the batter from the sides of the pan by using a rubber spatula. Gently flip the crêpe using the spatula. Cook another 1-2 minutes. Using some muscle, flip the crêpe in the air and yell “Se Bon!” as you flip your crêpe.
Store on a plate under a clean dish towel. And begin making your next crêpe.
Tips from my french friends Sigrid and Laura:
- Crêpe batter should be about as thick as heavy cream. If it is too thick, thin it with a little water. If it is too thin, additional flour can be added. Different flours have different thickening properties, and moisture in the flour can vary the amount of liquid needed.
- Add butter to the pan every 4th or 5th crêpe.
- You may put more salt in the batter for savory crêpe and more sugar for sweeter crêpes.
- The girls recommend diced chives or chopped rosemary to be served with cheese, ham and eggs. It would be fun to add the juice from a jar of jalepeno’s along with cilantro for a mexican spin on a french dish.
Tags: cooking, crepes, food, france, Friends, herbs, photography, therbsday
Melissa Schilling
People are talkin', talkin' bout people