Monday, January 21, 2008


Makes six small crepes or 3 large.

1 cup all purpose flour
small pinch of salt
1/2 teaspoon plus one pinch sugar
1 egg lightly beaten
1/4 cup good spring water
7 ounces milk (1/2 cup plus 1/3 cup if using measuring cups)
1 and 1/2 teaspoons butter (melted)

Sift the flour, sugar and salt into a bowl and make a crater in the center.  Mix the egg, milk and water together and slowly pour into the crater, whisking constantly just until you have a smooth batter.  Stir in the melted butter, cover and put in refrigerator for 20 minutes while you prep pan and make some bacon.

I don't own a crepe pan, a medium sized cast iron pan, lightly coated with  a dab of melted butter worked just fine.  Over medium (moderate)  heat, pour in enough batter to cover bottom of pan in thin layer (for large crepe) or use a third cup measure to make small crepes, pouring directly in the center of the pan. For the first time cook, try the small crepes first, they are easier to work with as you have some bare pan to get the spatula in and around them to flip.

Cook over medium heat for a minute to a minute to a minute and a half.  The crepe will not bubble up like a pancake but the edges should start to pull away from the side of the pan or appear light brown and the center will look somewhat dry.  Flip carefully with a large spatula and cook for another two minutes. They do not brown up like pancakes but should not appear "wet" when they are done.

Unlike pancakes you can NOT make these in the shape of Mickey Mouse (look kids, an amoeba !)  They should be very thin and require a delicate hand when flipping.

If making a double batch, stack the crepes on a plate with pieces of wax paper between them and cover with foil to keep them warm and pliable.

Fill with a tablespoon or so of preserves and dust with powdered sugar.

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