Have you ever made crepes? They aren’t particularly hard to make but I wouldn’t label them “easy”, either. I can always count on the first several to be less than perfect due to searching for the ideal heat on my stove. Immediately after the batter is poured into your preheated pan, you need a deft hand to swirl the cooking batter around – if the pan’s too hot, the batter will cook too soon and the crepe will become uneven. Too cool, and you end up with a product that has the look and feel of rubber. If you use too much butter in your pan they will have holes - alternatively, too little and they’ll stick.
These ethereal, tender pancakes are the perfect wrap for both sweet and savory foods. Blintzes are buttery crepes folded around ricotta cheese and fruit and sprinkled with powdered sugar. You can doll them up by filling them with chocolate hazelnut spread, dust with powdered sugar and serve with a scoop of vanilla bean ice cream on the side. Yesterday I smeared a bit of raspberry jam on a warm crepe and it was delicious while sipping my espresso.
I made a savory rendition yesterday and filled them with sautéed mushrooms, shredded chicken, and a wine-infused béchamel. It was a perfect meal.
A few more noteworthy remarks about crepes:
If wrapped well, crepes store for days in the refrigerator and months in the freezer. They can be the vehicle for an easy and elegant meal at a moment’s notice.
Most recipes recommend a non-stick skillet. I have one, but found that my seasoned, stainless steel (10-inch) All Clad fry pan produced the thinnest, prettiest crepes.
After you make the batter it needs to rest for at least an hour (and up to two days) in the refrigerator. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. Keep in mind that the longer the batter rests, the thicker it may become. Thin with a tablespoon or two of water if needed.
French crepes – a recipe modified from Alton Brown
3 tablespoons melted butter
1/4 teaspoon salt (for savory crepes)
Additional butter for coating the pan
(See modifications for sweet crepes, below)
In a blender, combine all of the ingredients and mix for 10 seconds. Place the crepe batter in the refrigerator for one hour and up to two days.
Clear off a place on your counter and spread out a clean dishcloth.
Heat a small non-stick pan. (See my notes about type of pan.) Brush the pan with a little melted butter. Pour a scant 1/4 cup batter (about 3 tablespoons) into the center of the pan and swirl to spread evenly. Cook until the bottom is golden, 1 to 2 minutes, and carefully turn. (I used my fingers.) Cook for another 30 seconds or so and remove to dishcloth. Lay crepes out flat so they can cool. As crepes cool, stack them. Continue until all batter is gone.
Use crepes immediately in a recipe or store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
*Savory Variation Add 1/4 teaspoon salt to batter. You can also add 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.
*Sweet Variation Add 2-1/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.
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