Crêpes - Fayetteville · 050111_crepes Author: Todd Gill Created Date: 4/29/2011 4:32:37 PM ...

ALL RIGHTS RESERVED ©2007-2011 Fayetteville Flyer - fayettevilleflyer.com Crêpes INGREDIENTS: 1 tsp. vegetable oil 1 c. flour 1 tsp. sugar 1/4 tsp. salt 1 1/2 c. whole milk 3 eggs 2 Tbs. butter, melted and cooled toppings of your choice DIRECTIONS: Heat the oil in a 12-inch nonstick skillet over low heat for about 10 minutes. While the skillet is heating, whisk together the flour, sugar and salt in a medium bowl. In a separate bowl, whisk together the milk and the eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the melted butter and whisk until smooth. Add the remaining milk mixture and whisk until smooth. Using a paper towel, wipe the majority of the oil out of the skillet, leaving only a thin film of oil on the bottom and the sides of the skillet. Increase the heat to medium and let the skillet heat for 1 minute. (You can test the skillet there to see if it’s hot enough: place 1 teaspoon of the batter in the center and cook it for 20 seconds. If it’s golden brown on the bottom, you’re good to go.) Pour 1/4 cup of the batter on one side of the pan, tilting and shaking the pan gently until the batter evenly covers the bottom of the pan. Cook the crêpe without moving it until it begins to brown at the edges and the top surface is dry. Using a rubber spatula, loosen the crêpe from the bottom of the skillet and using your fingertips, delicately grasp the edges of the crêpe with your fingertips and quickly flip it. Cook on the second side about 20 more seconds. Transfer the crêpe to a wire rack, with the spotted side facing up. Return the pan to the burner and heat for 10 seconds before repeating with the remaining batter. As the crêpes are done, stack them on the wire rack. Serve them with your favorite fillings and toppings. To reheat: transfer the stack of crêpes to a microwave safe plate, with a second plate inverted over the crêpes, and microwave for about 30 seconds. To store: fold into fourths and stack in a Ziploc for up to a week. Recipe first appeared in “The Great Crêpe” by Laura Hobbs - 5/1/11 - Flyer Foodie - Fayetteville Flyer By: Laura Hobbs - Flyer Foodie - fayettevilleflyer.com

Upload
others
Category

Documents
view
0
download
0

Embed Size (px):

Transcript of Crêpes - Fayetteville · 050111_crepes Author: Todd Gill Created Date: 4/29/2011 4:32:37 PM ...

Crêpes

INGREDIENTS:1 tsp. vegetable oil1 c. flour1 tsp. sugar1/4 tsp. salt1 1/2 c. whole milk3 eggs2 Tbs. butter, melted and cooled toppings of your choice

DIRECTIONS:

Heat the oil in a 12-inch nonstick skillet over low heat for about 10 minutes.

While the skillet is heating, whisk together the flour, sugar and salt in a medium bowl. In a separate bowl, whisk together the milk and the eggs. Add half of the milk mixture to the dry ingredients and whisk until smooth. Add the melted butter and whisk until smooth. Add the remaining milk mixture and whisk until smooth.

Using a paper towel, wipe the majority of the oil out of the skillet, leaving only a thin film of oil on the bottom and the sides of the skillet. Increase the heat to medium and let the skillet heat for 1 minute. (You can test the skillet there to see if it’s hot enough: place 1 teaspoon of the batter in the center and cook it for 20 seconds. If it’s golden brown on the bottom, you’re good to go.)

Pour 1/4 cup of the batter on one side of the pan, tilting and shaking the pan gently until the batter evenly covers the bottom of the pan. Cook the crêpe without moving it until it begins to brown at the edges and the top surface is dry. Using a rubber spatula, loosen the crêpe from the bottom of the skillet and using your fingertips, delicately grasp the edges of the crêpe with your fingertips and quickly flip it. Cook on the second side about 20 more seconds. Transfer the crêpe to a wire rack, with the spotted side facing up. Return the pan to the burner and heat for 10 seconds before repeating with the remaining batter. As the crêpes are done, stack them on the wire rack. Serve them with your favorite fillings and toppings.

To reheat: transfer the stack of crêpes to a microwave safe plate, with a second plate inverted over the crêpes, and microwave for about 30 seconds.

To store: fold into fourths and stack in a Ziploc for up to a week.

Recipe first appeared in “The Great Crêpe” by Laura Hobbs - 5/1/11 - Flyer Foodie - Fayetteville Flyer

By: Laura Hobbs - Flyer Foodie - fayettevilleflyer.com