Best Crepe Batter Julia Child Recipes

CREPE BATTER A LA JULIA CHILD

Steps:

• 1 Crack eggs into a blender container. Add milk, 1 cup cold water and salt. Blend to mix. Add flour and butter. Blend 1 minute, scraping down sides of container if necessary. Cover; refrigerate 2 hours or up to 24. (Leave in the blender container if desired.).
• 2 Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil; carefully wipe it over the inside of the hot pan. Set the pan over the heat to heat the oil. Pour in a generous 2 tablespoons batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more.
• 3 Transfer the cooked crepe to a covered baking dish. Keep warm in a low oven while you cook the remaining crepes. Top each crepe with a couple of tablespoons of the desired filling. If using the Florentine filling, roll up the filled crepes and serve sprinkled with chopped parsley.
• SUGGESTED FILLINGS:.
• Florentine: Heat 1 tablespoon olive oil in a large nonstick skillet. Add 1 halved, thinly sliced onion; saute until golden, 5 minutes. Add 2 cups chopped mushroom caps; cook until golden, 4 minutes. Stir in 2 bags (6 ounces each) spinach and 2 finely chopped cloves garlic (add spinach in batches if needed). Cook and stir until the spinach just barely wilts, about 3 minutes. Transfer to a plate to cool. Stir in 4 ounces crumbled goat cheese, and salt and pepper.
• Jam and creme fraiche: Spread hot crepe lightly with a scant tablespoon of creme fraiche. Top with dollops of your favorite jam; smooth with a rubber spatula. Fold crepe into quarters. Sprinkle with confectioners' sugar.
• Caramel and banana: Spread hot crepe lightly with a scant tablespoon of caramel sauce or Mexican cajeta. Top with sliced bananas. Fold crepe into quarters. Top with more caramel and banana slices and sprinkling of confectioners' sugar.

CREPE BATTER - JULIA CHILD

Steps:

• Put liquids, eggs, salt into blender jar. Add flour, then butter. Cover and blend at top speed for l minute. If bits of flour adhere to sides of jar, use rubber scraper and blend for 2 or 3 seconds longer. Batter should be a very light cream, just thick enough to coat a spoon. Add a few drops of water if too thick. Put liquids, eggs, salt into blender jar. Add flour, then butter. Cover and blend at top speed for 1 minutes. If bits of flour adhere to sides, use rubber scraper and blend for 2 or 3 seconds longer. Batter should be very light cream, just thick enough to coat spoon. Add few drops water if too thick. Set in frig for 10 minutes or several hours if all purpose flour was used Heat small teflon frying pan until drops of water sizzle on surface. Brush lightly with little butter (usually not necessary after first one) and pour 2-3 T. (use ladle) into side of pan while tilted. Want to just cover the bottom of the skillet quickly. Cook for 30 seconds or so until nicely browned. Turn and cook 10 -15 seconds more. Second side is never as pretty. Cool completely on cake rack (5 minutes or so). When dry but not brittle stack together in groups of 6 -8 with wax paper between and place in plastic bag. Can keep 2-3 days in frig or freeze. Thaw at room temp.