|Let There Be Crepes|
Jun 27th, 2007
I made crepes! This is an event that requires exclamation points!! For I've never attempted crepes before and always had a sneaking suspicion that it was something I couldn't do without special equipment or a period of indenturement to a master crepe maker hidden deep in the Swiss Alps. (Don't ask why my imaginary master crepe makers live in the Swiss Alps, they just do. They like the crisp air or something.)
There was a feature on crepes in one of my cooking magazines sometime in the past year, and I marked all sorts of scrumptious looking items and declared that I would certainly make crepes this time. But somehow the moment passed and the crepes remained illusory.
So it was very odd that when a group of us got together recently to plan a baby shower brunch for a co-worker, I found myself volunteering to make crepes. For twenty people. Nothing like a little pressure to get the cooking juices flowing. I hedged my bets and promised to bring pancakes if the crepes didn't work out, but the evening before the shower found me hunched over a blender of batter, my trusty Molly Katzen's Sunlight Cafe, and a hot omelet pan. I got the pan hot, added some oil and butter, swirled in the batter, flipped it, and out came a crepe. Well what the hell do you know, it works.
For brunch we wrapped the warmed crepes around blueberries, strawberries, and banana with the occasional dusting of powdered sugar and smear of Nutella. But the crepes worked just as well in a savory preparation for dinner the next night - filled with a quick saute of green garlic, mushrooms, and spinach and topped with tomato sauce, parmesan, and a drizzle of pesto.
I have no real crepe secrets to share with you - I certainly couldn't call myself a seasoned veteran (although an 8-inch omelet pan which I oiled after every 5th crepe worked well for me). I would just urge anyone out there with a hidden desire to whip up a batch of crepes to go ahead and give it a try. It's really not that scary, and you don't have to go on a pilgrimage to Switzerland to make it happen.
Folded French Crepesmakes about 10 crepes1 large egg
1 1/4 cups milk
1/4 tsp salt
1 cup unbleached all-purpose flour
Butter for the pan
Process the egg, milk, salt, and flour in a blender until smooth. Let the batter rest for 10 to 15 minutes.
Place an 8-inch nonstick crepe or omelet pan over medium heat. After a minute or two, spray it lightly with nonstick spray, and melt in a little butter. Pour a scan 1/4 cup batter into the hot pan, wait a few seconds. then slowly tilt the pan in all directions until the batter climbs a little way up the sides.
Cook over medium heat until the top surface is dry, then loosen the edges with the tip of a knife and turn, using a small spatula. Cook on the second side for about 30 seconds, then turn the cooked crepe out onto a plate.
Immediately return the pan to the heat and repeat the procedure until you've run out of batter. (I needed to re-oil my pan about every fifth crepe or so.) Stack the cooked crepes on the plate.
They will keep in the fridge for up to a week, stacked on a plate and tightly covered with plastic wrap. Warm in a microwave or hot, lightly buttered pan.
-Molly Katzen, Sunlight Cafe