Cooking The Perfect French Crepe
Discover An Authentic Recipe For a Crepe That No One Can Refuse.
Jun 10, 2009
The great thing about making French crepes is that no matter what meal you cook them for, the main part of the dish stays the same. The light, doughy crepe can be stuffed with anything and everything, from eggs to chicken to mushrooms to chocolate.
The Perfect French Crepe Recipe
Ingredients
- 2/3 cup of cold milk
- 1 cup sifted flour
- 3 large brown eggs
- 2/3 cup of cold water
- 1/2 teaspoon salt
- 6 1/2 tablespoons of melted butter
Mixing the Crepe Batter
- Add the flour to a mixing bowl. While you whisk slowly, add the milk in, then the water a little bit at a time. Whisk until the mixture is smooth without lumps. Next, keep using the whisk and add the salt, eggs and half of the melted butter.
- Let the bowl with the crepe mixture sit in the refrigerator for an hour and a half, to let it rest and harden up a little bit.
Cooking the Crepes
- Set a medium to large sized frying pan (the size depends on how large you want the crepes to be) on the stove top. Turn the heat to medium. When it seems the pan is starting to get hot, drop some water on it. If the droplets jump up and down, your pan is ready for crepe-making.
- Brush some of the melted butter onto the pan. Slowly pour 1/4 to a 1/3 cup of crepe batter into the center of the pan. If it does not spread out on its own, pick up the pan and tilt it in a circular motion to distribute the batter evenly. You just want the pan to be coated lightly to create nice thin authentic crepes.
- Set the pan back on the stove top. Wait about 25 to 30 seconds, and use a small spatula to lift up the side of the crepe. It should be starting to brown. Flip it over onto the other side and cook for another fifteen seconds.
If you want to add an extra kick to it, right after you flip the crepe over onto the second side, add a large tablespoon full of whiskey or scotch to sizzle in the crepe.
Choosing the Fillings for the Crepes
Here are some great ideas for different meals.
Fill up your stomach with breakfast crepes that can be stuffed with omelets, scrambled eggs, veggies, cheese, sausage, bacon, different fruits (such as apples, berries, peaches, etc.). whipped cream, yogurt, cottage cheese, and ricotta cheese and honey, to name a few ideas.
Have a light lunch with crepes that double as melts or light sandwiches, such as ham and cheese, tomato, basil and mozzarella, spinach, a combination of veggies such as mushrooms, asparagus, peppers and zucchini; proscuitto, pesto and chicken, and ratatouille.
Dinner can be made savory, but light at the same time, but filling a crepe with combinations of meat and vegetables, creamy grated cheese such as Gruyere, eggs, shrimp or other seafood with vegetables, sliced Italian sausage and spinach, and leek and apples.
Desserts are probably the most well-known crepe fillings. The list for dessert fillings seems to be endless, but here are some favorites: bananas and Nutella, whipped cream and berries, honey and powdered sugar, apple butter, jam, chestnut cream, chocolate sauce, ricotta cheese and fruit, a sauce mixture of orange juice, butter, orange rind and sugar with a touch of Grand Marnier, different pie fillings, and chocolate chips, to name a few.
Crepes are simple elegant dish to prepare for yourself, your family, children or when you are entertaining guests. The fact that they can be filled with just about anything makes them hard to resist, and you can make them with basic ingredients in your house.
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