Basic Breton Crêpes Yields 16 crêpes
Our basic crêpe recipe calls for whole-wheat pastry flour, but you might try using buckwheat flour for savory crêpe dishes -- another Breton tradition. Before pouring in the batter, make sure your crêpe pan is very hot -- drops of water sprinkled on the surface should sizzle.
Prep Time: 5 minutes
Resting Time: 30 minutes
Cooking Time: 20 minutes
1/2 cup whole-wheat pastry or buckwheat flour
1/4 cup organic, unbleached white flour
1 tablespoon organic sugar (for sweet crêpe dishes only)
1 teaspoon vanilla (for sweet crêpe dishes only)
1/8 teaspoon salt (1/4 teaspoon for savory crêpes)
1 1/4 cups nonfat milk or soy milk
2 eggs or 1/2 cup egg substitute
2 tablespoons butter, melted
1. In a medium mixing bowl, whisk together flour, sugar and salt until well-combined. In a separate bowl, lightly beat vanilla, milk and eggs. Add slowly to flour mixture, whisking constantly to smooth out any lumps. Set aside for at least 30 minutes.
2. Place a 5- to 6-inch good-quality, nonstick skillet or crêpe pan over medium-high heat. When drops of water sizzle on the surface, brush pan with a little butter using a pastry brush. Wipe out any excess with a paper towel. If you have a truly nonstick pan, you may not need any butter at all.
3. Lift pan from heat, pour 1/4 cup batter into pan and swirl quickly in a circular motion so the bottom of the skillet is coated in a thin, even layer. Return pan to heat and gently lift edges of crêpe with a spatula. When underneath side has a lacy, golden texture, shake the pan gently to dislodge the crêpe. If necessary, use the spatula to turn the crêpe over. If the batter seems too thick, add more milk. If your crêpe forms small holes, this may mean your pan is too hot. Cook the other side about 20 seconds. It should only brown lightly in spots and then be removed.
The art of cooking crêpes requires a little practice and knowing a few of the secrets French chefs use.
1. Combine wet and dry ingredients in a mixing bowl. Whisk the mixture thoroughly to smooth out all lumps. Set aside for at least 30 minutes.
2. Place a nonstick skillet or crêpe pan over medium-high heat. When drops of water sizzle on the surface, brush the pan with a little butter. Pour 1/4 cup batter into pan and swirl quickly in a circular motion so the bottom of the skillet is coated in a thin, even layer.
3. Return pan to heat and gently lift edges of crêpe with a spatula. When underneath side has a lacy, golden texture, shake the pan gently to dislodge the crêpe. If necessary, use the spatula to turn the crêpe over. Cook the other side about 20 seconds.