Pâte â Crêpes (Crêpe Batter)
photo by Bay Laurel
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
25 crepes
- Serves:
- 12-15
ingredients
directions
- Put the liquids, eggs, and salt into the blender jar.
- Add the flour, then the butter.
- Cover and blend at top speed for 1 minute.
- If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more.
- Cover and refrigerate for at least 2 hours.
- The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16" thick.
- Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
- Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan. (I'm left-handed, so I reversed this method. Sorry, Julia.).
- Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
- Pour any batter that does not adhere to the pan back into your bowl. Judge the amount for your next crepe accordingly.
- This whole operation takes but 2 or 3 seconds.
- Return the pan to the heat for 60 to 80 seconds.
- Then jerk and toss pan sharply back and forth and up and down to loosen the crepe.
- Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
- Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan.
- Brown lightly for about 1/2 minute on the other side.
- This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
- As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
- Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
- Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
- Or they may be made several hours in advance and reheated as needed. Crepes freeze perfectly.
- As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour.
- Pour any batter that does not adhere.
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RECIPE SUBMITTED BY
Bay Laurel
columbus, 49
<p>I've noticed plenty of members are animal lovers. That helps me feel right at home. I have 3 cats that I could tell stories about all day.. <br />My daughter is 9 and never know what to expect when it comes to meal time unless she put in a special request. <br />I love cooking new things all the time since I get bored fairly quickly. Of course there are those recipes that I can't get out of my head and I make them over and over. <br />Following directions is very difficult for me so I use recipes as guidelines and that is it. If something really works for me, I post it. <br />A lot of my favorite recipes are copy cat. I would much rather make something I love from a restaurant than actually go. <br />I make Alice Springs Chicken monthly and Cottage Cheese pancakes at least 4 times a month. Those two recipes will never get old in this house. <br />If I'm taking pictures of my freshly made food, my DD knows she's gonna be trying something new. She doesn't always appreciate it but she is not starving. <br />Enjoy!! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><img src=http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif border=0 alt=Photobucket /> <br /><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg border=0 alt=Photobucket /></p>