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Monday, May 13, 2013

Delicate, Suprisingly Easy, and Elegant...the CREPE!

Happy Monday! Tonight I made DELICIOUS crepes for of my husband and my favs! I'm a fan of the elegant simplicity of Tyler Florence's cookbooks and his crepes are my go-to recipe. I followed his version, which are filled with ricotta (fresh from Whole favorite kind!) and topped with cooked oranges and figs. DIVINE. I just can't say enough! (Clearly.) But anyway, I want to share his recipe with you and let your imaginations explore the possibilities. For us bakers, the savory crepes are the best treat. Whether filled with nutella and bananas, chocolate, whipped cream, strawberries, peanut butter, figs and ricotta...the possibilities are endless. The beautiful thing about the crepe is that it's a blank canvas. Don't be discouraged if the first one doesn't flip properly. Use a soft rubber spatula; run it around the edges of crepe; gently move it to the center and do a quick flip. Confidence is key. Enjoy!

Basic Crepe Batter
Tyler Florence


  • 1 cup milk
  • 1/4 cup cold water
  • 2 eggs
  • 1 cup all-purpose flour
  • Pinch salt
  • 3 tablespoon melted unsalted butter, plus more for sauteing crepes
  1. Combine the milk, water, eggs, flour and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; where letting the batter rest, gives you a better texture and a softer product.
  2. Put an 8-inch crepe pan or non-stick skillet over medium heat and brush with a little melted butter for added insurance. Pour 1/4 cup of the batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe, then flip it over in the air and cook another 30 seconds. The art of flipping a crepe takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heat-proof rubber spatula. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out.

Happy baking!

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