Culinary expert Colleen Miner demonstrate how to properly make crepes.
Ingredients:
1 cup bleached all-purpose flour
1/2 tsp. salt
2 eggs
1 cup whole milk
6 Tbs. water
3 Tbs. unsalted butter, melted
Preparation:
Sift the flour and salt into a medium-size mixing bowl. Mix the remaining ingredients in a separate bowl. Gradually whisk the liquid mixture into the flour and salt.
Heat either a crepe pan or heavy skillet over medium heat, and lightly brush the pan with butter. Pour about three tablespoons of batter in the pan to make an eight-inch crepe. Make sure the batter is evenly spread and cook for about 30 seconds on each side, or until the crepe starts to brown.
Fillings for crepes include cream cheese, ricotta cheese, ham, smoked salmon, fresh fruit and chocolate. Feel free to experiment with other fillings.
Crepes are easy to fold, and can be folded in different shapes. Fold it like a burrito, quesadilla, triangle, half-moon shape or just roll it up.
Tips
- Instant milled flour can also be used for a simpler recipe.
- Make the crepe mix with a food processor or blender for easier cleanup.
- To prevent lumps, pass the batter through a fine sieve or strainer.
- To make sweet crepes, reduce the salt by half and add two tablespoons of sugar and one teaspoon of vanilla. For added zing, add a favorite flavored liqueur to the mix.
- Crepe batter can be refrigerated for up to 48 hours before use. If the batter thickens up after resting, add about a teaspoon of water.
- Be sure to season the crepe pans, and do not use them for any other type of cooking.
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