Real French Crepes – Serves 4 or not too hungry people – 12 Crepes
For many years I struggled with trying to achieve the “perfect” French Crepe. Using special Crepe Pans, Electric Crepe Pans, Automatic Pans…etc. Nothing yielded the truly extremely thin crepe that I had savored in Paris, in the most ordinary bistro or sidewalk vendor stand.
Finally, using a 10* or 12” Frypan (Moneta, naturally) the thinnest of all crepes was born! “See Through Thin”, a balanced light brown color, a Real French Crepe!
Ingredients:
3 – Eggs-Medium Size
3/4 – Cup of unbleached flour
3/4 – Cup of Milk
1/4 – Cup of Sweet Butter-Melted
1 – Tablespoon of granulated sugar
Directions:
- * Place all of the ingredients in a blender and blend until smooth
- * Using a Non-Stick shallow fry pan 8-10” diameter, sprayed with a non-stick coating. (Moneta Frypan 770124 or 770128)
- * Heat for about 5 to 10 minutes until pan surface is hot Drops of water dance on the surface.
THIS IS IMPORTANT- Holding the pan in your left hand and the blender bowl in your right hand. Pour enough batter to cover the bottom of the pan, THEN, pour off the excess batter back into the blender bowl. If your pan is set to the right heat , the bottom of the crepe will turn a light brown in about 20 to 30 seconds.
Now, with your right hand (by now you should have placed the blender bowl on a counter), take a spatula and lift up one corner of the crepe and flip the whole crepe over. (NOTE: if you have callused hands, use them to flip the crepe!) The top of the crepe should be light brown in color. Cook the bottom for just 5 or 10 seconds (it will be flecked with brown spots)
- * Flip the crepe onto a plate, and start to cook another crepe as indicated above.
- * You can stack the crepes on top of each other and they will not stick.
- * Cover with a cling wrap or pan cover and leave them at room temperature if you intend to use them within 30 minutes.
You can place the covered crepes in the frig at this point, and then warm them up by using a microwave to warm them.
NOTE: This crepe recipe can be used for a variety of items such as:
- * Crepes Suzette – Heat in a saucepan a a mixture of orange juice, Triple Sec, sweet butter and sugar. Fold in triangles, pour the mixture over the crepes before serving or place in a serving bowl and let your guests pour their preference. Sprinkle with powdered confectioners sugar.
- * Manicotti-Leave out the sugar and you have the perfect pasta dish ! Just fill with ricotta and herbs. Follow your regular recipe for Baked Manicotti at this point.
