Crepe Batter
Difficulty Level Moderate
Emma Alter is doing a series of Saturday posts over the summer, with the emphasis on delicious and fun food that will appeal to cash strapped college students.
Crepes are probably one of the most fun things to make, especially if you are with friends. They require very few ingredients and allow for a lot of creativity. My mom always says that the party is always in the kitchen and when you're making crepes, it definitely is. Crepes are best served immediately out of the pan—when I make them, my housemates stand around the kitchen chatting, waiting for a hot, sugary pancake to fall into their hands.
The fun part of crepes, though, is how much creativity they allow you. As most recipes are only for the batter, you can put what ever you want in them. No matter what concoctions people come up with, my favourite will always be a sprinkling of sugar with a bit of fresh lemon juice squeezed over it. The combination of the sweet and sour melting together on the hot crepe is heaven. They're also good with chocolate chips, fresh (or frozen—but thaw it first!) fruit, jam, and a multitude of other things. They don't even need to be a dessert, either—fill them with sauteed vegetables and they make a great dinner!
INGREDIENTS
| 2 cups | all purpose flour |
| Salt | |
| 1 | egg |
| 2 1/2 cups | milk,75 g (2 1/2 oz) melted butter (I used 1% because it's what I had, but you could probably use any type) |
PREPARATION:
- Mix the dry ingredients in a bowl. Make a well, and pour the wet ingredients in. Stir with a whisk until smooth and the consistency of cream.
(a crepe pan, if you have one)
- Heat a small pan at medium and add a bit of butter—just enough to coat the bottom.
- Ladle a small amount onto the crepe pan and—this is the hard part—twirl the pan a bit so that the batter coats the entire bottom of the pan. This will take practice. When the underside is golden brown and the crepe will come off the pan, flip it and cook until the other side is brown as well. If the crepe is sticking, try turning up the heat a bit and leaving the crepe a bit longer. If it is taking more than a minute to cook and is not browning nicely, try using less batter. Your first one will not work. Ever. Sometimes your second one won't, either. But don?t get discouraged: have fun with it, and after a few minutes your pan will be nice and hot and you will have that wrist action under control and you will be tossing out crepes faster than they can be eaten.
(it shouldn't fill the whole pan! just a large dollop in the middle)
- Fill the crepes with whatever ingredients you feel like and enjoy!
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