Basic Crepes
- Course: Breakfast, Dessert, Main Course
- Features: Fast, Make-Ahead Recipes
Summary:
Make them thick or thin; 2 ounces of batter in a 5-inch pan will produce a crepe that is twice as thick as 2 ounces poured into a 9-inch pan. For best results, go easy when greasing the pan.
Based on a weight ratio, this recipe works out to 1 part milk, 1 part egg, 1/2 part flour (a cup of flour weighs between 4 and 6 ounces). If the 4 large eggs you used weigh less than 8 ounces total, reduce the milk to the same weight as the eggs.
MAKE AHEAD: The crepe batter needs at least 30 minutes of resting time so the flour can absorb the liquid. The batter can be made and refrigerated a day in advance. The finished crepes can be cooled, stacked, covered and refrigerated a day in advance.
Makes 6 to 8 crepes
Ingredients:
- 8 ounces milk, plus up to 1/4 cup as needed (may substitute low-sodium chicken broth for a savory recipe or juice for a sweet recipe)
- 4 large (8 ounces total) eggs
- 4 to 6 ounces (3/4 to 1 scant cup) flour
- 1/8 to 1/4 teaspoon salt
- Sugar (optional; 1 tablespoon for a sweet recipe)
- Vanilla extract (optional; 1/2 teaspoon for a sweet recipe)
- Vegetable oil or unsalted butter, for greasing the pan
Directions:
Whisk together the milk, eggs and flour; whisk in salt to taste and the optional sugar and vanilla (depending on whether the finished dish will be savory or sweet) to form a well-combined batter. Let the batter rest at room temperature for 30 minutes or in the refrigerator for up to 1 day.
Wipe the inside surface of a crepe pan or small, shallow skillet (preferably cast-iron) with a small amount of vegetable oil. (If the pan or skillet is stainless steel, use a small amount of butter to coat the bottom and halfway up the sides.)
When ready to cook, have ready a wire cooling rack.
Heat the pan or skillet over medium heat. Pour in just enough of the crepe batter to cover the bottom and a little of the sides of the pan or skillet, tilting it to promote even coverage. Cook undisturbed for a minute or so, until a slightly crisped edge forms; gently turn the crepe and briefly cook the second side. Transfer carefully to the wire rack.
At this point, if the crepe seems thick, add milk to the remaining batter to achieve the desired consistency.
Repeat to use all the batter; you probably will not need to re-grease the pan or skillet. The crepes can be used right away or stored in the fridge.
Crepe Fillings: From Michael Ruhlman's "Ratio":-- Leftover pulled pork, braised pot roast or beef stew.
-- Extra chicken filling from empanadas or a pot-pie recipe.
-- Sandwich fixings and related condiments, such as ham and cheese with mustard and mayonnaise; thinly sliced steak with cheese and onions; corned beef and cabbage with Swiss cheese. Bake until warmed through.
-- Sauteed spinach or the makings of creamed spinach.
-- Lemon curd; then top the crepe with creme fraiche and a drizzle of honey.
-- Raspberry jam, Nutella or bananas sauteed in butter and brown sugar.
Recipe Source:
Adapted from "Ratio," by Michael Ruhlman (Scribner, 2009).
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
