2.28.2012

Crepes (Sweet, Savory)

Mad props and many thanks go to the Alton Brown for this crepes recipe. First off, I've used other crepes recipes out there on the internet, but in this one, he recommends mixing the batter using a blender. A BLENDER! Such a novel concept, but it's genius! He has a couple of variations--sweet, savory--that I tried making and WOW. They're both fabulous and will be emphasized here.



Sweet Crepes

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
2 1/2 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur (optional; I didn't do this the first time I made the sweet crepes)

~

Savory Crepes

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
1/4 teaspoon salt
1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes

Directions (for both crepe variations)
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.


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