Crepes

Dear Foodies,

I am the Breakfast Chef. Which means, every morning I have to come up with breakfast to feed anywhere from 6-8 people.

In this never-ending-effort-to-be-creative...

Crepes happened.

Crepes

Makes about 20 7 inch crepes

Prep time 5 minutes

Total time 30 minutes plus 2 hours resting time for the batter

For larger crepes, follow the same cooking process using a 10-inch skillet and a full 1/4 cup of batter. Don't worry if the first two or three crepes aren't perfect; it takes a few to get the heat of the pan just right.

1 cup whole milk

1 cup all=purpose flour

2 large eggs

6 tablespoons water

3 tablespoons butter, melted, plus extra for the pan

1/2 teaspoon salt

1. Blend all of the ingredients together in a food processor or blender until smooth, about 4 seconds. Transfer to a covered container and refrigerate the batter for 2 hours or up to 2 days.

2. Gently stir the batter to combine if it appears separated. Heat and 8-inch skillet (or crepe pan) over medium heat for about 3 minutes. Brush the pan bottom and sides very lightly with butter (it should sizzle when it it hits the pan). When the butter stops sizzling, remove the pan from the heat, tilt the pan slightly, and, following the photo's * pour 2 1/2 tablespoons of the batter (you can fill a 1/4 cup measuring cup a little past the halfway mark) into the pan. As the batter is poured, rotate the pan to swirl the batter evenly over the face of the pan before returning it to the heat. Cook until the first side is spotty golden brown, 30 to 60 seconds. Following the photos*, use a thin spatula to flip the crepe and continue to cook until the second side is spotty golden brown, about 30 seconds longer. Transfer the crepe to a paper towel lined plate and let cool. Repeat with the remaining batter, brushing the pan with butter as needed after cooking several crepes.

Excerpted from the America's Test Kitchen Family Cook Book

*Of course to see the pictures you have to buy the book...

My Notes

This was an incredibly easy recipe to make. I decided that I would make it the night before, and I ended up putting it together, and refrigerating it overnight. My first 4 or 5 didn't come out particularly well, but after that I got the hang of it. I did use a nonstick pan. I know. Shame on me. : )

Benjamin Serven, Foodie