February 27, 2010

Sweet Crepes

Description:
I've tried making crepes many times and they usually won't flip well and end up being more like scrambled crepes than breakfast or dessert crepes. But this recipe came out well so I thought I'd post it here for future reference.

This is from the Joy of Cooking.

Ingredients:
1 cup flour (I actually used white flour this time. OK, OK, pick yourself up off the floor now.)
1 cup milk
1/2 cup lukewarm water
4 large eggs
1/4 (1/2 stick) butter, melted
1/4 teaspoon salt

Directions:
Mix ingredients together until smooth. Then let sit for 30 minutes. (Or fridge for up to two days. But let sit 30 minutes until room temperature before cooking.) I have no clue what the sitting does for the crepe, but I tried it this time (OK, so I was only able to wait about 15 minutes).

The book suggested pouring 1/4 cup batter onto the griddle at a time. I finally got tired of making such tiny crepes and went to somewhere around 1/2 cup.

8 comments:

  1. Letting the batter come to room temperature lets it cook faster, avoiding developing a crust while on the skillet.

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  2. I prefer the term "amateur nutrional scientist". :)

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  3. I grew up eating crepes every Saturday....YUM!!!

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  4. Haha. My laptop keyboard's crap anymore...

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  5. sure. blame it on your keyboard.

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  6. Of course it was the keyboard! I never make mistakes. :D

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