Crepes


Crepes are one of the most versatile dessert components.  There are standard crepes, crispy crepes, chocolate crepes, black pepper crepes – you name it.  Crepes are a great vehicle for flavor and really demonstrate elegance in food.  However, achieving a perfectly thin, even crepe batter that cooks quickly is no small task. Spreading the batter in a hot pan and flipping are tricks that need to be practiced.

There is no limit to what these crepes can be used for.  They can be cooked flambe style for Crepes Suzette, filled with nutella like on the streets of Paris, or filled with cheese and sauteed with butter like quesadillas.

One of my absolute favorite desserts is a mille crepe, which consists of multiple layers of crepes stacked with thin layers of filling.  You can use dessert spread, peanut butter, ganache, pudding, or even a salmon and dill mousse for a brunch mille crepe.  The end result is a beautiful cake with thin layers of flavor that will impress anyone.

Crepes
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Ingredients
  1. 2 eggs, warmed in water for 10 minutes
  2. 6 ounces whole milk
  3. 4 ounces of flour (optional: mix flour with dried herbs or spices)
  4. 3 tablespoons melted butter
Instructions
  1. Using an immersion blender, blend the eggs into the milk, then add the flour and continue to blend until smooth.
  2. Add the melted butter and continue blending. The smoother the batter, the better. It should be very runny and pale in color.
  3. Pass the batter through a mesh strainer into a new container.
  4. Grease your cooking surface (pan or griddle) and set to medium high heat.
  5. Pour the batter onto the heated cooking surface - you should hear a very faint hissing sound.
  6. Allow to cook until it looks set on one side, but not browned, about 2 to 3 minutes.
  7. Use a rubber spatula or offset spatula to grab the edge of the crepe and flip it over and let it cook another minute or so until it is done.
  8. Place the crepe on a piece of parchment or a cutting board to rest.
  9. Fill and serve immediately for freeze for later use.
Notes
  1. I prefer to use a pan to make crepes, but many people prefer to use a griddle. For me the pan creates a more uniform size and I can move the pans to adjust cooking speeds more easily. The griddle makes it easier to flip the crepes and you can do more than one at a time.
Joe the Baker http://www.joe-the-baker.com/

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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