Monday, 06 December 2010
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Recipe from D.I.Y. Delicious by Vanessa Barrington (Chronicle Books, 2010)Time Required: about 30 minutes active; 20 minutes passive (excluding cheese preparation)
Yield: 8 or 9 crêpes
The batter for these easy crêpes is enriched with the sweet, buttery homemade Fresh Whole-Milk Soft Cheese. They're great for desserts and savory preparations. For dessert, fill them with Plum-Verbena Jam, fresh fruit, Mascarpone Cheese, or caramelized apples, or simply drizzle with honey or maple syrup and Crème Fraîche. For filling savory crêpes, try cured or smoked meats and fish, or roasted or grilled seasonal vegetables. If making a savory crêpe, skip the sugar. You'll also need waxed paper or oiled parchment to separate the finished crêpes as you cook them.
Put all of the ingredients in a blender and blend until well combined, about 2 minutes. Set aside for 20 minutes to allow the flour to absorb the liquid thoroughly.
- 1 cup whole milk
- 2/3 cup unbleached all-purpose flour
- 1/2 cup Fresh Whole-Milk Soft Cheese (see recipe)
- 3 large eggs
- 3 tablespoons Cultured Butter or store-bought butter, melted, plus more for cooking
- 1 tablespoon sugar (omit for savory crêpes)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Heat a crêpe pan or an 8-inch nonstick pan with low, sloped sides over medium-high heat. Add about 1/2 teaspoon butter. When the butter melts, use a spatula to distribute it evenly. Pour 1/3 cup batter into the pan and swirl quickly with a few flicks of the wrist before the batter fully sets, so that the batter covers the bottom of the pan entirely. Return to the heat and cook until the edges become brown and lacy, about 2 minutes. Flip, using a small spatula and your fingers, very carefully to avoid tearing, and cook until set on the second side, 15 to 20 seconds more. Stack the crêpes between sheets of waxed paper while you finish cooking the remainder of the batter. Fill as desired and serve immediately. You can reheat them in a 250-degree-F oven wrapped in foil. Or wrap them well and store them for 3 days in the refrigerator or 2 months in the freezer.
Last Updated ( Monday, 06 December 2010 )