Pâte â Crêpes Crêpe Batter Recipes

PâTE â CRêPES (CRêPE BATTER)

Steps:

• Put the liquids, eggs, and salt into the blender jar.
• Add the flour, then the butter.
• Cover and blend at top speed for 1 minute.
• If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend for 2 to 3 seconds more.
• Cover and refrigerate for at least 2 hours.
• The batter should be a very light cream, just thick enough to coat a wooden spoon. If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time. Your cooked crepe should be about 1/16" thick.
• Rub the skillet with a pork rind or a piece of bacon fat or brush it lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.
• Immediately remove from heat and holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter with the middle of the pan. (I'm left-handed, so I reversed this method. Sorry, Julia.).
• Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film.
• Pour any batter that does not adhere to the pan back into your bowl. Judge the amount for your next crepe accordingly.
• This whole operation takes but 2 or 3 seconds.
• Return the pan to the heat for 60 to 80 seconds.
• Then jerk and toss pan sharply back and forth and up and down to loosen the crepe.
• Lift its edges with a spatula and if the under side is a nice light brown, the crepe is ready for turning.
• Turn the crepe by using 2 spatulas or gasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle or toss it over by a flip of the pan.
• Brown lightly for about 1/2 minute on the other side.
• This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crepe.
• As they are done, slide the crepes onto a rack and let cool several minutes before stacking on a plate.
• Grease the skillet again, heat to just smoking, and proceed with the rest of the crepes.
• Crepes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven.
• Or they may be made several hours in advance and reheated as needed. Crepes freeze perfectly.
• As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crepes in less than half an hour.
• Pour any batter that does not adhere.

BASIC CREPE BATTER

Steps:

• Beat together the eggs and milk with a whisk or in an electric blender. (We always use the blender and it's easy to pour from).
• Sift the flour with the salt and add to the egg and milk mixture.
• Add the melted butter or vegetable oil and blend thoroughly.
• If beating by hand, strain the mixture through a sieve to remove any lumps.
• Allow mixture to stand for at least an hour before using (my kids can't do that!). If the batter is too thick, add a little milk and mix.
• Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
• You can roll these with fruit inside and top with whipped cream. My kids like using peanut butter and bananas and I like blueberries or spinach and mushrooms. Be adventuresome!

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.

SIMPLE CREPES

Steps:

• In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
• Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
• Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.