Friday, November 17, 2006
My first crepes - not first ever eaten, but my first solo crepe making experience. Getting the oil amount and pan heat is a bit tricky, and your first one will be awful (like the first pancake batch) but the rest are easy and so worth any extra effort. I topped mine with chocolate pastry cream and strawberry slices. Clearly they are very good that way:
Basic Sweet Crepes:
(makes a dozen small crepes)
3/4 c AP flour
2 tbs powdered sugar
1 tsp baking powder
1/2 tsp salt
2/3 c milk
1/2 tsp vanilla
Oil as needed, toppings as desired
Heat a crepe pan or small non-stick skillet over medium heat. Add about a tsp of oil and get very hot - almost until oil is smoking.
At the same time, mix all dry ingredients in a medium to large mixing bowl.
Mix wet ingredients and add to dry ingredients, whisk just until combined.
Pour a scant 3 tbs of batter into pan, swirl to coat pan. Cook until dry on the top, then flip and cook for another minute on the other side.
Pour out of pan onto a waiting plate, keep stack warm with a towel until done. Continue adding oil as needed and making each crepe in the same manner. Top with whatever you desire and serve. Can be made a few days ahead with a layer of parchment between to keep them from sticking - or can be frozen for about a month.