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CRESPELLE
Crepes
Crepes
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 gr) all purpose flour
3/4 teaspoon salt
3 eggs
1 1/2 cups (360 cc) milk
1/2 cup (120cc) water, lukewarm
5 1/2 tablespoons (75 gr) unsalted butter
1 1/2 cups (210 gr) all purpose flour
3/4 teaspoon salt
3 eggs
1 1/2 cups (360 cc) milk
1/2 cup (120cc) water, lukewarm
5 1/2 tablespoons (75 gr) unsalted butter
In a bowl combine flour, salt, eggs, and half of the milk.
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 inch 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 to brown.
Tilt the pan in all direction 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 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
1 teaspoon sugar
1 teaspoon vanilla
*** NOTE Add sugar and vanilla at this point if you are making sweet crepes for a dessert.
There are different techniques to turn them over without having a degree at the culinary academy. They 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.
If you watched a chef on TV flipping crepes over in the air, and making a big fuzz about it, I am quite sure you have been intimidated. You may have given up making crepes all together. In reality crespelle, (or crepes as the French call them), are very easy to prepare.
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