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Add the remaining milk and the water a little at the time, whisking to avoid lumps.
makes 16 crespelle (crepes)
1 1/2 cups (210 g) all purpose flour
3/4 teaspoon salt
1 1/2 cups (360 cc) milk
1/2 cup (120cc) water, lukewarm
5 1/2 tablespoons (75 g) unsalted butter
Combine flour, salt, eggs, and half of the milk in a bowl.
Whisk lightly until the batter is smooth.
Pour 1/4 cup of the batter in the pan.
Use a non-stick skillet or crepe pan about 6 inches in diameter. Heat the pan on medium-high. Lightly grease the pan with the butter.
To cook the other side, flip over the crepe . . . .
*** NOTE Many chefs do not grease the pan. The crepes shouldn’t stick to the pan but greasing the pan makes the process much easier. Do not let the butter brown.
Tilt the pan in all directions to coat the whole bottom. Cook for less then a minute, shaking the pan in order to keep the crepe loose. Avoid browning the crepes.
. . . . or use a small dish. Place the dish upside down on the pan . . . .
. . . . or turn it over with a spatula . . . .
. . . . turn the pan over, so that the crepe is now on the dish. . .
. . . . slide the crepe back into the pan. Cook the other side for approximately half a minute.
Remove and stack the crepes one on top of the other.
to make sweet crepes for a dessert add:
1 teaspoon sugar
1 teaspoon vanilla
*** NOTE Add sugar and vanilla at this point if you are making sweet crepes for a dessert.
Crespelle or Crepes are very easy to prepare. You may have been intimidated by watching chefs on TV flipping crepes in the air and making a big fuss about it. You may have given up making crepes altogether. In reality, crespelle, or crepes as the French call them, are very easy to prepare. There are different techniques to turn crepes over without a degree from the culinary academy. Crepes can be used in entrees or sweetened and used as a dessert. Crepes can be refrigerated for few days, stacked, and covered with plastic wrap.
How to make Crepes