By, Michel Vejar, The Traveling Epicurean
We are happy to feature this recipe from Michel Vejar, The Traveling Epicurean. Michel will be giving cooking demonstrations in our store on the third Saturday each Month starting January 20, 2018. You can learn more about Michel on her website.
Ingredients for French Crêpes- Makes 12 Crêpes:
- 1 cup unbleached all-purpose flour
- 1-1/3 cup, plus 1 Tbsp whole milk (If you like them thinner add 2 Tbsp milk…NOTE: if they are too thin they will tear)
- 2 extra-large eggs
- 1/4 tsp sea salt
- 2 Tbsp melted butter
- 1/4 tsp vanilla – NOTE: add if filling your crepes with sweets, if savory, omit
- Maple syrup
- Favorite jam
- Confectioners’ sugar
- Fresh berries, like raspberries, blueberries and/or blackberries
- Whipped cream
- 8″ non-stick pan OR sauté pan OR crêpe pan
- Melt 2 Tbsp butter and set aside to cool slightly.
- IMPORTANT: My Trick is – MUST MIX IN THIS ORDER, then you won’t have to strain batter …saving time!
- Add flour and salt to a large mixing bowl.
- Pour in milk and whisk until smooth.
- Whisk in 1st egg until completely combined, then the 2nd egg.
- Whisk in melted, cooled butter until combined.
- Tip for removing air bubbles – Gently stir the crêpe batter with a large spoon to help remove any air bubbles, as these will cause tears in the crêpes.
You can make this batter up to one day ahead and store it the fridge.
When ready to cook your crêpes:
- Put 8″ saute pan on medium heat.
- TIP for EASY pan coating…Peel back one end of a whole 1/4 stick of butter and rub the open end across pan just to coat it right before pouring in a ladle of batter!
- Right as you ladle in 1/4 cup of crêpe batter, QUICKLY lift pan off the heat and SWIRL to spread batter evenly.
- Put the pan back down on heat and cook for 35-45 seconds, then flip and cook for 10 more seconds.
- Turn out cooked crêpes onto a dish or cookie rack. They will not stick together
- Serve warm crêpes with you favorite fillings, roll or fold them up, and then top with syrup, confectioners’ sugar, fresh berries and/or whipped cream …YUM!
Cooked crêpes can be cooled a pinch, stacked on top of one another, and placed in the fridge for the next day.