Crepes by Ratio
photo by Ambervim
- Ready In:
- Average crepe is 2 oz so adjust recipe to number of crepes you need.
- My large eggs are about 1.875 oz each.
- Use a scale and zero bowl, add eggs and note weight. Zero scale.
- Add same weight milk. Zero again.
- Add 1/2 the weight of egg.
- Whisk well. Let it sit fo flour hydrates.
- Crepe pans or nonstick pans need less fat for cooking, resulting in a lighter crepe. A well seasoned cast iron would be good. A clean stainless steel pan will suffice.
- Using paper towel or silicone brush, lightly cover hot pan with oil or butter.
- 2 oz of batter in a 9" pan will be nice and thin. Make as thick or thin as you wish.
- Cook untouched until set. Gently turn and briefly cook other side.
- Remove to rack as more are made.
- Can cool and stack, cover and refrigerate for later use.
- Fold sides in 1st, bottom up and roll. Place seam side down.
- Make leftovers elegant.
- Chicken, duck, beef, pork, sausage etc.
- Cream cheese, sour cream and chives mixed layer lox or smoked salmon.
- Ham and cheese.
- Corned beef, saur kraut and swiss then bake.
- Saute spinach and shallots with salt, pepper and nutmeg add cream and cook till thick.
- Lemon curd and top with honey or creme fraiche.
- Jam, fold and top w/powdered sugar.
- Make a donzen layer crepe cake with your choice filling.
- Apple, butter, brown sugar sauted, fold and top with cinnamon.
- Saute bananas in butter and brown sugar, add shot rum, roll in crepe and top with chocolate sauce.
- Make syrup of OJ, sugar and orange zest w/little lemon juice. Add shot of Gran Marnier or other cognac. Reheat crepes in syrup, fold into triangle and serve -- or add more liquieur and flame them -- in style of crepes suzette.
- Blackberries, cream cheese, sugar, lemon juice, brandy, cornstarch, cinnamon and butter.
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