miércoles, 4 de junio de 2008
Basics: How to Make Crepes.
What is it?
A crêpe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning "curled."Wiki.
A different Crepe
There a many types of crepes but mainly they fall under two categories : Crepe Sucrèe or Crepe fine sucrèe (dessert crepe) which is a crepe of a thin and delicate texture.
The other main type of crepe is the crepe entrèe (also known as crepe salèe) which is used for any dish other than desserts, they tend to be thicker and of course, salty rather than sweet.
Basic Dessert Crepe Recipe (crepe sucrèe)
3/4 cup milk
3/4 cup cold water
3 egg yolks
1 tb granulated sugar
1 1/2 cups sifted all purpose flour
5 tb melted butter
Blend all the ingredients until there are no visible bits of flour or lumps. ( you can use a blender, food processor or a hand held blender) and let it rest in the fridge for about 2 hours.
To make the crepe you need either a crepe pan, skillet or an omelet pan:
Grease the pan with butter or oil with a brush or a napkin.
Heat it until it starts to smoke then immediately remove it from the heat an pour about 1/4 cup of your batter making sure it covers the whole bottom by moving the pan, return it to the heat for about 1 minite or a minute an a half.
Lift the edges of the crepe with a spatula and then turn it gently with your fingers or flip it with the pan like a pancake, let it cook for about 30 seconds and you are done.
The first batch of crepes is for practice so you can judge if the batter is okay and the pan is at an ideal temperature. So make sure you practice (and experiment a little bit) until you are happy with the results.
This is how they make a crepe in Paris.
Images By santanartist and jsc*