Recipes
Crepes
Thin, Delicate, and Oh So Delicious
Crepes are one of those essential, versatile recipes that every home cook should know. Served plain, garnished, or stuffed with either a savory or sweet filling, crepes make a delicious meal any time of day. If you’ve never made them, try this recipe to see what you’ve been missing.
Crepes
By Le Creuset
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 2 large eggs
- 1 cup milk
- 2 tbsp. butter, melted and cooled
- Oil for pan
- Garnish of your choice: Chocolate hazelnut spread, butter and sugar, am and gruyere cheese
Equipment:
- Cast iron crepe pan
- Rateau and spatula
- Mesh strainer or sifter for flour
- Mixing bowl
- Whisk
- Milk pan or sauce pan for butter
- Brush
Directions:
Sift flour and salt into a mixing bowl. Make a well in the center then add eggs and half the milk, whisk until smooth. Whisk in remaining milk and melted. Let the batter stand for 1 hour before using.
The batter should be the consistency of un-whipped heavy cream. If it is too thick after standing gently whisk in an additional 2 tbsp. of milk.
Heat the cast iron pan over medium heat. Lightly brush with oil and add a scant ¼ cup of batter to the center. Swirl the batter around the pan and use the rateau to smooth the batter out to the edges from the center, it will be think. Once bubbles rise through the surface, slide the thin spatula under the crepe and flip to the other side. Cook until pale golden brown, about 1 to 2 minutes, then slide the crepe onto a plate.
Repeat with remaining batter, brushing the pan with oil between every 2 to 3 crepes. Stack crepes on a plate. They freeze very well and can be made ahead of time.
To fill crepes: reheat pan over medium heat and lay one crepe flat on the pan. Spread filling thinly over half of the crepe, then fold in half to cover and fold in half again to make a ¼ sized wedge. Remove crepe from pan once filling is warm.
