Crêpes. Love 'em. Scared to make 'em. That about sums it up for most people, doesn't it? Admit it. What words/phrases come to mind when you think of crêpes? Difficult? Fussy? Frustrating? Lots of work and planning?
So, what if I told you there was a recipe that tackles both sides of all this? One that makes a tasty crêpe that's easy to make and avoids a lot of the headaches? You'd be interested, right? Well, good. Because I certainly am!
The batter takes about two minutes to put together. The crêpes can be made ahead (even a few days) and reheated. They are a little more firm than your typical crêpes to prevent all that tearing.
Here's how it goes. Use a large bowl. Semi-melt the butter and then stir it all together. This will give you a softened butter - but one that's not too hot. Next, in that same bowl whisk together milk, eggs, flour and salt. It should be a slightly lumpy batter. You cover the bowl with plastic wrap and refrigerate for 1 hour (or up to 4 days if you need to).
When it's time to cook them get a large plate with some paper towels ready. Unwrap the batter and give it a few stirs with a whisk to remove any last lumps. Heat a nonstick skillet (or a crêpe pan) over medium-low. Once it's hot, lightly butter it. Ladle in 1/4 cup of batter and (this part is important) tilt and roll it around until the entire bottom is covered.
Cook the crêpe for 2-3 minutes until it is lightly golden brown on the bottom. Use a long thin spatula (perhaps even a fish spatula?) to reach below and flip it. If it folds or wrinkles on you, don't stress. You should be able to flatten it back out again. Once flipped, the second side cooks for only 20-30 seconds. Then you slide it out onto the plate. Butter the pan after every few crêpes.
Now it's time to enjoy them! Make 'em sweet. Make 'em savory. Make a few of each. And of course, you can try one of our recent recipes of the week too: Caramelized Onion Crepes with Honeyed Blue Cheese Sauce.
A word about SmittenKitchen, Deb Perelman's great blog which she produces (along with all those great recipes) from her "tiny kitchen in New York City". She's up over 800 recipes and focuses on comfort foods. She's not big on "excessively fussy foods and/or pretentious ingredients". I think she's particularly good at making good, real food and cooking accessible. She's been profiled in The New York Times, the West Elm blog, and the Martha Stewart Living blog. And let's not forget her “The Smitten Kitchen Cookbook” - a bestseller. You should check out her great blog!
RECIPES OF THE WEEK.
And be sure to visit the great blogs I mention. You'll be happy you did!