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Basic Crepe Batter
- 1 cup of all-purpose flour
- 1 cup of whole milk
- 1/4 cup of cold water
- 2 eggs
- 2 tablespoons plus 1 teaspoon of unsalted butter, melted and cooled
- Pinch of salt
- For sweet crepes, add 1 tablespoon of granulated sugar
Nothing in French cuisine is more versatile than the crepe. This recipe is the classic that I use time and again as a blank canvas on which to splatter everything from the flame of marmalade to the ivory of gruyere to the emerald of pesto. Stuff with whatever sweet or savory suits your fancy, and voila!: vous etes chef de cuisine!
For more of my crepe recipes, like a Brie “Crep-o-dilla” with Avocado Creme Fraiche and Watermelon Salsa, baked Crepe Monsieur, or the Crepe Salad Bowl with Cassis Mixed Greens, visit www.FrenchRevolutionFood.com.
- 1Add all the ingredients to the blender and whirl them around until they are combined. Be sure to scrape down the sides to make sure every last bit of flour makes it into the batter.
- 2Cover the blender and let the batter rest for an hour, to ensure the proper crepe texture.
- 3To make the crepes, heat a nonstick medium-sized pan over medium heat. When the pan is hot, but not smoking, spray it lightly with nonstick cooking spray. Ladle in a shy 1/4 cup of batter, and move the pan around quickly to spread the batter into a thin layer on the bottom of the pan.
- 4Store the crepes between pieces of parchment paper until you stuff them…Bon app!