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Cook Smart:Camilla's Catering Secrets for Home Cooks

Basic Crepes

Serving Size: 8-12 (Yield: 20-22 7" crepes)

Prep: 2 min/Cook: 25 min

Starches/French/Brunches/Party

   

Crepes are pancakes-just bigger and thinner. Make ahead and freeze! Bring to room temperature before filling and rolling, to aviod cracking. Batter made with flour requires a 2 hour wait. If in a hurry, use instant flour in the batter. See the notes.
   

STEPS

INGREDIENTS
  1. In the blender:
    1. Pour all 7 (to 8) ingredients in a blender jar. Blend for several seconds. Or,

    By hand:
    Whisk the eggs together in a 2-3 quart mixing bowl. Add the mild, half and half, water, salt and butter. Stir well and whisk in the flour until smooth. Allow the batter to "rest" 1-2 hours before making the crepes (see note)

6 large eggs
1 1/3 cups milk
2/3 cup half and half, see notes
1 cup water
1 t. salt
2 T. melted butter
2 cups flour (see notes)
2 t. sugar (for dessert crepes only)
Canola oil or cooking spray
20 pieces waxed paper
  • To fry the crepes:
    2. Brush or spray the surface of a crepe pan or 9"-10" (preferably non stick) frying pan with oil or cooking spray. Heat the pan over a medium high heat until the oil begins to "bead."
    		•
    3. Pour 1/4 cup crepe batter into the pan and quickly tilt the pan to swirl batter around so it covers the entire bottom of the pan. This is fun! Cook the crepe about 1 minute until the bottom is lightly browned. Flip over and brown another 15 seconds. The first few are not usually great but they get better as the pan is hotter, just like pancakes.
    4. Remove each completed crepe from the pan and stack between waxed paper or plastic sheets. Use now, chill, or freeze.

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