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Recipe: Sweet crepes

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Total time: About 1 hour, plus chilling time

Servings: 18 to 24 crepes

2 cups flour

4 large eggs

1 1/4 cups milk

1/2 teaspoon sea salt

1 tablespoons sugar

4 tablespoons butter, melted

Softened butter for the pan

1. In the jar of a blender, place the flour, eggs, milk, salt, sugar and 4 tablespoons butter with 1 1/4 cups water and blend at high speed until smooth, about 2 minutes, stopping the blender to wipe down the sides with a spatula. Strain the batter through a fine-mesh sieve. Cover and let rest for at least an hour or overnight in the refrigerator.

2. Heat a crepe pan or nonstick sauté pan over medium heat until a few drops of water sizzle when sprinkled on the pan. With a paper towel, spread a little butter on the pan, being sure to wipe most of it off.

3. Using a bowl or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than one-fourth cup), immediately swirl the batter around until it covers the whole surface. If the batter seems too thick and doesn’t spread quickly, add up to an additional one-fourth cup of water to the mixture and stir until blended. Adjust the heat if necessary. If the batter sizzles when you pour it onto the pan, it’s too hot; if it just lies there, it’s too cold. As with pancakes, the first one or two crepes are usually experiments.

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4. When the edges of the crepe begin to turn golden and move away from the pan, after about 2 minutes, lift up the edge nearest to you using a spatula (an offset spatula works best). Flip the crepe over. Cook the second side of the crepe only long enough for it to set, less than a minute. Remove from the pan and start a stack of crepes, layering wax paper between each crepe as you cook more. Add more butter when needed with a paper towel.

Each of 24 crepes: 77 calories; 3 grams protein; 9 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 42 mg. cholesterol; 65 mg. sodium.

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