Authentic French Crepes By TheCrepe Escape
A crepe is a type of very thin, cooked pancake usually made from wheat flour. The word, like the pancake itself, is of French origin, deriving from the Latin crispa, meaning “curled.” While crêpes originate from Brittany, a region in the northwest of France, their consumption is nowadays widespread in France and it is considered a national dish. In Brittany, crepes are traditionally served with cider. Crepes are served with a variety of fillings, from the most simple with only sugar to flambeed crepes Suzette or elaborate savoury fillings.
- 2 Large Eggs
- 1 cup of all-purpose flour
- 2 tablespoons sugar
- 1/3 teaspoon pure vanilla extract
- 1 1/4 cups milk
- 4 tablespoons unsalted butter
1In a mixing bowl blend the eggs, flour, sugar, salt, vanilla, and milk.
2Melt 2 tablespoons of the butter in a small saucepan and add to the batter, whisking briefly until thin and smooth batter. Let the batter rest for about 20 minutes before using.
3Melt the remaining butter and use to brush the crepes pan as necessary. If a black steel crepe pan is well seasoned, it will need little or no butter before receiving the batter. if it is not well seasoned, brush it thoroughly with butter before its use. Note: Crepes can also be made in a non-stick pan if desired.
4Using a ladle, pour 1 ounce of batter into a very hot crepe pan, rapidly dipping and moving the pan in a figure 8 motion so that the batter spreads thinly and evenly over the surface.
5Brown the crepe on one side about 40 seconds, turn with a narrow spatula to brown the other side. repeat with the rest of the batter.
6Crepes can be stacked and wrapped and refrigerated until needed. (no more than a few hours)
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