Sugared Crêpes
Between the omelet and the pancake lies the crêpe, an almost pastalike thin wrapper usually served as a snack or dessert. (Not always, though; see Buckwheat Crêpes, page 86.) They are universal but most closely associated with France and are sometimes made with chestnut flour (which, if you can find it, is a nice change). Fill them with cooked berries or other fruit, with fresh ricotta mixed with a little sugar, with chocolate sauce, or with anything else you like—ice cream, whipped cream, and so on. There was a time when you needed a special crêpe pan—one reserved strictly for this purpose—but a six- or eight-inch nonstick skillet is the perfect vessel.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Whisk together the first 6 ingredients until smooth; you can do this in a blender. If time allows, let rest in the refrigerator for an hour or up to 24 hours.
Step 2
Put a 6- or 8-inch skillet over medium heat and wait a couple of minutes; add a small pat of butter. Stir the batter with a large spoon or ladle; add a couple of tablespoons of the batter to the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan, then pour the excess batter back into that which remains.
Step 3
When the top of the crêpe is dry, after about a minute, turn and cook the other side for 15 to 30 seconds. (The crêpe should brown only very slightly and not become at all crisp.) Bear in mind that the first crêpe almost never works, even for professionals, so discard it if necessary; there is plenty of batter.
Step 4
Sprinkle with sugar and a few drops of lemon juice and roll up. Keep warm in a low oven or, better still, eat on the spot. Repeat the process, adding butter to the skillet and adjusting the heat as needed, until all the batter is used up.
Crêpes Suzette
Step 5
The best-known French version: Add a tablespoon of grated lemon or orange zest to the batter. Melt 4 tablespoons (1/2 stick) butter with 1/4 cup sugar, 1 tablespoon grated or minced orange zest, and 1 tablespoon Grand Marnier or other orange-flavored liqueur. As the crêpes are done, fold their sides in, then their bottom up, and arrange on a plate (keep warm in a low oven). Just before serving, pour the sauce over all.
Coconut Crêpes (Southeast Asia)
Step 6
Southeast Asia: In step 1, substitute coconut milk, homemade (page 584) or canned, for the milk and proceed as directed. Make a sauce from 1 cup coconut milk and 3 tablespoons sugar and drizzle it over the crêpes before serving.
