Be brave: Try making crepes

Try This At Home

March 11, 2007|By Amy Scattergood | Amy Scattergood,Los Angeles Times

There's an economy of movement in making crepes -- a swirl of batter, a tilt of the pan -- that's beautiful, whether the crepes are coming off street vendors' pans in Paris or from your own kitchen. Although it looks difficult, it's actually much easier to make than you might think.


Makes 18 to 24 crepes

2 cups flour

4 large eggs

1 1/4 cups milk

1/2 teaspoon sea salt

1 tablespoon sugar

4 tablespoons butter, melted

Softened butter for the pan

In a blender, blend the flour, eggs, milk, salt, sugar and 4 tablespoons butter with 1 1/4 cups water at high speed for 10 seconds. Stop and scrape down the sides, then blend for 10 seconds more. Strain batter through a fine-mesh sieve. Cover and chill for at least 1 hour or overnight.

Heat a crepe pan or nonstick saute pan over medium heat until a few drops of water sizzle when sprinkled on the pan. With a paper towel, spread a little butter on the pan, being sure to wipe most of it off.

Using a bowl or a measuring cup with a spout, pour enough batter to just cover the pan (for a crepe pan, a little less than 1/4 cup), immediately swirling batter around until it covers the surface. If the batter seems too thick and doesn't spread quickly, add up to an additional 1/4 cup of water to the mixture and stir until blended. Adjust heat if necessary. If the batter sizzles when you pour it onto the pan, it's too hot; if it just lies there, it's too cold. The first one or two crepes are usually experiments.

When the edges of the crepe begin to turn golden and move away from the pan, after about 2 minutes, lift up the edge nearest to you using a spatula (an offset spatula works best). Flip the crepe over. Cook the second side of the crepe only long enough for it to set, less than a minute. Remove from the pan and start a stack of crepes, layering wax paper between each crepe as you cook more. Add more butter when needed with a paper towel.

Per crepe (based on 24): 77 calories, 3 grams protein, 9 grams carbohydrate, 0 grams fiber, 3 grams fat, 2 grams saturated fat, 42 milligrams cholesterol, 65 milligrams sodium.

Amy Scattergood writes for the Los Angeles Times, which provided the recipe analysis.

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