Saturday, March 12, 2011
Basic Skillet Crepe Shells
Crepes are as easy to make as they are elegant. You don't need a special crepe pan. I use a non-stick skillet.
This is a good basic recipe for crepes that will work with either savory or sweet fillings.
Classic crepes are quite thin, with recipes typically calling for 2-3 tablespoons of batter per crepe. I prefer my crepes not quite so thin, so they hold up well when I overstuff them. I use a 1/4-cup measure and fill it not quite full.
Dash of salt
1 cup milk
1 cup flour
2 tablespoons melted butter, plus additional, if not using a non-stick skillet
In a medium bowl, whisk the eggs and salt until the eggs are well beaten.
Whisk in 1/2 cup of the milk until well blended.
Whisk in 1/2 cup of the flour until well blended.
Whisk in the remaining 1/2 cup of the milk, followed by the remaining 1/2 cup of the flour. Blend well.
Refrigerate the batter for at least 1 hour before cooking.
Heat a 7- or 8-inch skillet over medium to medium-high heat. If not using a non-stick skillet, lightly butter the skillet before heating.
Pour a scant 1/4 cup of the batter into the pan (or 3 tablespoons for a thinner crepe). Gently swirl the pan to coat the entire bottom with the batter.
Cook until the bottom of the crepe is lightly golden.
Flip the crepe with a spatula and cook until the other side is lightly golden.
-- Approximately 10-12 crepes
Storage Tip: To make crepes ahead of time, stack them between layers of wax paper and store in the refrigerator in an airtight container for 2-3 days. Before using, remove from refrigerator and microwave for a few seconds to warm them up so they will be flexible.