Monday, September 30, 2013

Crepes, part one

Crepes sound exotic, sophisticated, elegant. In reality they are easy peasy. In the past week, I visited two different restaurants that featured scripelli in brodo, one of my favorite ways to use any leftover crepe batter and a satisfying first course. Crepes form the base for classic manicotti. Of course, crepes can be filled with sweetened whipped cream and topped with macerated fruit. My point? Crepes can appear as an appetizer, an entree or a dessert. They can also serve as breakfast, lunch or dinner. Talk about versatile!

Crepe batter is easy to make, and the ingredients are staples: eggs, salt, flour, milk, and butter. If you make the batter in the morning before you head out the door and stash it in the refrigerator, it will be rested and ready for your dining pleasure.

Recipe for basic crepes:
2 eggs
pinch salt
1 cup flour
generous cup of milk
1 Tablespoon melted butter (I melt the butter in my crepe pan and stash the pan in the oven until I'm ready to make the crepes so it is ready to go.)

Whisk the eggs with the salt until yolk and white are well blended. Add about half the flour and whisk until smooth, then whisk in half the milk. Repeat with the remaining flour and milk. When the batter is lump free, add the butter. Let the batter rest for at least one hour.

Heat a 10-inch non-stick pan over medium high heat until a drop of water dances on the surface. Add a quarter cup of batter to the center, and swirl until it covers the bottom of the pan. Watch for the batter to dry, then flip over (I use a butter knife and my immaculately clean fingers to swiftly do this). It should take less than two minutes for the first side to cook. Cook on the second side for another 30-45 seconds. Transfer the finished crepe to a dinner plate. Repeat.

Look for the next installment for ideas to use your crepes!