PARISIAN-STYLE CREPES

PARISIAN-STYLE CREPES image

Yield 4 to 5 people

Number Of Ingredients 9

Previous Next

Crepe Batter (adapted from The Food of FRANCE)
2 cups (250 grams) all-purpose flour
pinch of salt
3 teaspoons sugar
2 eggs, beaten
1 2/3 cup (410 ml) milk
1/2 cup (125 ml) water
1 tablespoon melted butter
Additional butter, melted for frying

Steps:

Mix the eggs and milk together with water and pour slowly into the well, whisking all the while to incorporate the flour until you have a smooth batter. (To make sure you have smooth batter, use a hand blender to whir through the mixture. You will definitely have smooth batter.) Stir in the 1 tablespoon melted butter. Cover and refrigerate overnight or at least 20 minutes. Heat a flat frying pan (preferably cast iron) to a medium-high heat and grease with a little of butter (use a brush). Using a ladle or a measuring cup to pour enough batter to coat the base of the pan in a thin even layer. Use the wrist-motion to make circular and thin layer. Try to tip out any excess. Turn heat to medium cook for 1/2 minutes; use the spatula to flip over and cook for about another minute or until the edges come away from the side of the pan. Stack the crepes on a plate and cover them with a lid while you make the rest of the batter. Serve crepes hot with your choice of fillings: jam, sugar or sugar and a squeeze of lemon, Nutella, melted chocolate, cheese and ham.