A Perfect Food... Crêpes

THE PERFECT FOOD... CRÊPES....

Why the perfect food, you ask? Well, crêpes are a multipurpose food. You can eat these tasty this little pancakes any time of day and night and fill them with anything your heart desires, savory or sweet. What could be better? They can be fancy or simple. You can even make the buckwheat version that are meant solely for savory foods, but the all purpose flour crêpes are just that.... all purpose. Make a batch and keep them in the fridge in a plastic baggie with a paper towel to absorb moisture and voilà, a snack when you want it. They will typically keep for at least a week I have found.

Serve crêpes with lemon juice & powdered sugar (the traditional way), jam or Nutella, or folding them around fresh sliced strawberries or smoked salmon and crème fraîche, asparagus or creamy chicken. The combinations are endless and yummy!

INGREDIENTS

• 1 cup all-purpose flour (King Arthur's™ works well)
• Pinch kosher salt ( I use regular salt)
• Pinch granulated sugar (a bit more if you are planning on making sweet crêpes)
• 1 1/2 cups whole milk ( I like to subsititute about 1/2-3/4 cup water mixed with the rest of the liquid in milk)
• 2 large eggs
• 3 tablespoons unsalted butter, plus more as needed
• 1/2 teaspoon of vanilla (I add this for sweet crêpes only)
• Lemon zest (optional for sweet crêpes)

INSTRUCTIONS

1. Place flour, salt, sugar, milk, and eggs in a blender (this is the easiest method and prevents lumps, but whipping the dough with a wooden spoon I find produces lighter fluffier crêpes). Mix on high until completely combined, about 30 seconds. Let mixture rest in the refrigerator for at least 30 minutes or overnight. (If the batter separates, mix it again just before cooking the crêpes.)
   
   
2. When ready to make the crêpes, melt about 1/2 tablespoon of the butter in a skillet (non-stick preferred) or an 8-inch crêpe pan over medium heat. Make sure to coat the bottom of the pan. Pour in about 1/4 cup of the batter ( the key here is to put in only enough to cover the pan to yield the thinnest crêpes. I am not going to lie this may take a bit of practice, so don't despair if at first you don't succeed. You may have a few casualties, but they ewill still taste good)and immediately swirl and tilt the pan to create a thin, even layer. (If the batter sets before the skillet is coated, reduce the heat slightly. The next crêpe will be better.)  Return to heat and cook until the crêpe is golden around the edges and dry in the center, about 1 to 2 minutes. Tilt the pan, sliding half the crêpe off and onto a rubber spatula. Flip both the spatula and crêpe over so that the crêpe lands back in the skillet, and cook for about 20 seconds more.
   
   
3. Slide the crêpe onto a serving plate and fold it in half, then in half again. Repeat with the remaining batter, buttering the pan as needed (after about every other crêpe).
   
   

   BONNE CHANCE & BON APPETIT!!!