Crepes By Ratio Recipes

FRENCH CREPES

Steps:

• Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

CREPES

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

CLASSIC CREPES

Steps:

• Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day). Batter should be the consistency of heavy cream; add more milk if needed.
• Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
• Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.

UNMEASURED CREPES

Steps:

• Beat the eggs. Add the rest of the ingredients, and whisk. Add a bit of salt, and taste. If you don't want to taste the eggs raw, heat a pan, drizzle a bit of the batter into it, then taste it cooked.
• Heat a nonstick pan, or put a lightly oiled one over medium heat. Add a ladleful of batter, just enough to thinly coat the bottom of the pan. Cook until the edges just begin to brown, probably about 30 seconds. Flip - this is not at all delicate, though it seems as though it should be - and cook about 10 seconds.
• Cook as many crepes as you want, stacking them on a plate and covering them with a cloth towel until you're ready to eat. Serve with a whole array of things you might like to put in them.

CREPES BY RATIO

Steps:

• Average crepe is 2 oz so adjust recipe to number of crepes you need.
• My large eggs are about 1.875 oz each.
• Use a scale and zero bowl, add eggs and note weight. Zero scale.
• Add same weight milk. Zero again.
• Add 1/2 the weight of egg.
• Whisk well. Let it sit fo flour hydrates.
• Crepe pans or nonstick pans need less fat for cooking, resulting in a lighter crepe. A well seasoned cast iron would be good. A clean stainless steel pan will suffice.
• Using paper towel or silicone brush, lightly cover hot pan with oil or butter.
• 2 oz of batter in a 9" pan will be nice and thin. Make as thick or thin as you wish.
• Cook untouched until set. Gently turn and briefly cook other side.
• Remove to rack as more are made.
• Can cool and stack, cover and refrigerate for later use.
• Fold sides in 1st, bottom up and roll. Place seam side down.
• Make leftovers elegant.
• Chicken, duck, beef, pork, sausage etc.
• Cream cheese, sour cream and chives mixed layer lox or smoked salmon.
• Ham and cheese.
• Corned beef, saur kraut and swiss then bake.
• Saute spinach and shallots with salt, pepper and nutmeg add cream and cook till thick.
• Lemon curd and top with honey or creme fraiche.
• Jam, fold and top w/powdered sugar.
• Make a donzen layer crepe cake with your choice filling.
• Apple, butter, brown sugar sauted, fold and top with cinnamon.
• Saute bananas in butter and brown sugar, add shot rum, roll in crepe and top with chocolate sauce.
• Make syrup of OJ, sugar and orange zest w/little lemon juice. Add shot of Gran Marnier or other cognac. Reheat crepes in syrup, fold into triangle and serve -- or add more liquieur and flame them -- in style of crepes suzette.
• Blackberries, cream cheese, sugar, lemon juice, brandy, cornstarch, cinnamon and butter.

CLASSIC CRêPES

Steps:

• Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
• Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
• Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45 secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30 secs until it freckles.
• Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.