nevermind. lets not talk about it
anyway ive spent good company hours on the computer becoming an expert in how to twist the wrist to spread batter and how to create a mountain of flour to distribute the eggs without lumps.
i think im ready. the question is whether my kitchen ceiling is ready when i try to flip those mothers.
this should make about 40 crepes, or, if i keep them small, which will take some practice, itll make about 50.
ingredients:
- 2 2/3 cups whole milk, room temperature
- 2 cup all purpose flour
- 6 large eggs
- 6 tablespoons unsalted butter, melted
- 2 tablespoon sugar
- 1/2 teaspoon salt
- nonstick vegetable oil spray
- mix ingredients in blender just until smooth. Cover batter and chill at least 15 minutes and up to 1 day.
- spray 7-inch-diameter nonstick skillet with vegetable oil spray and heat over medium heat.
- pour 2 tablespoons batter into pan and swirl to coat bottom.
- cook until edge of crepe is light brown, about 1 minute.
- loosen edges gently with spatula.
- carefully turn crepe over.
- cook until bottom begins to brown in spots, about 30 seconds.
- transfer to plate.
- cover with paper towel.
- repeat with remaining batter, spraying pan with oil spray as needed and covering each crepe with paper towel or layer with wax paper
- can be made 1 day ahead. Cover and chill.
- roasted bannana
- strawberry jam
- raspberry jam
- peach jam
- fig jam
- butter and brown sugar “cassonade”
- nutella
- melted hot chocolate
- honey
- roasted sliced almonds
- roasted sliced almonds
- vanilla whipped cream
- powdered sugar
- vanilla-flavored whipped cream
- ricotta
- mint
4 comments:
Cream cheese with powdered sugar and either vanilla or lemon zest is also very good, especially with peaches either tinned or fresh. I love to make crepes.
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1. im doing a test round this friday. a cream cheese and powdered sugar lemon zesty crepe is going to happen in my mouth.
2. having you comment on a post, about crepes of all things, is a little like having the president show up at my doorstep and ask for a cup of sugar. thank you for your blog. ill stop gushing now. feel free to stop by any day. cheers.
Thank you! That's the nicest welcome I've ever received in BlogLand.
Rebecca, Professional Lurker
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