In the past few days I’ve been experimenting with Crepes. I’ve never made them before and they take a little practice to get them to turn out nice all the time. Mary Jo has made crepes in the past and our daughters have all made them. I was watching Bobby Flay making them and he would really twirl the pan to get the batter to spread out and get really thin on the bottom. Whatever technique you use, seems that thinner is better.
I mixed up a full batch today although you could halve the recipe to make at least 6 crepes. In the above photo you can see that I have my ladle ready and the red thing is my infrared thermometer to read the temperature of the pan. The temperature would fluctuate between 300 and 325 degrees.
I ate these for my lunch and decided on fresh fruit and ricotta cheese. I spooned out about 1 cup of ricotta and mixed in 1 1/2 tbsp powdered sugar. It was quite good.
My friend Christine was telling me about a savory crepe she has made with seared scallops covered with a mushroom gravy. That sounds wonderful! I think that will be a future post.
Try your hand at making crepes if you’ve never made them. Experiment with toppings. Let me know how it turns out.
FRESH FRUIT FILLED CREPES
- 4 large eggs
- 1 1/2 cups milk
- 1 cup all purpose flour , sifted
- pinch of salt
- 4 tbsp melted butter
- Break eggs into a medium bowl and whisk together.
- Add milk and whisk into the eggs.
- Slowly add the sifted flour while continually whisking to prevent lumps.
- Add the salt, then whisk in the butter.
- Let the batter rest for 30 minutes.
- Heat a non-stick 12 inch pan on medium high heat. Spray lightly with cooking oil.
- Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
- Fry for 45 to 60 seconds until slightly browned then flip the crepe and fry for another 15 to 25 seconds.
- Fill with topping of choice.